To make a simple caramel, melt together 1/2 cup brown sugar, 1/4 cup earth balance vegan butter, and up to 2
TBSP almond milk until the perfect consistency is reached.
Not exact matches
Start with 1/4 cup of
almond milk and if the consistency is too thick, add 1
tbsp at a time
until it's at your desired thickness.
For example, I usually blend 1 can of chickpeas, 8 - 10 dates, 2
tbsp cocoa, and half a cup of
almond milk until it's smooth.
So, 1 can of chickpeas, 8 dates, 2
tbsp of cocoa, and half a cup of
almond milk all blended
until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.
Slowly add prepared flaxseed meal and 1/2 cup + 1/2
tbsp almond milk and stir with fork
until a soft dough is formed.
Place coconut
milk,
almond milk, 3
Tbsp honey, vanilla extract and salt in a blender and blend
until smooth.
To make your tofu scramble, crumble your tofu into a pan with 1/2
tbsp olive oil, nutritional yeast, 1
tbsp garlic powder, 1/2
tbsp onion powder, 1
tbsp sea salt, yellow mustard,
almond milk, and turmeric into a skillet and cook over low heat for 5 - 6 minutes
until heated through and the
almond milk slightly evaporates.
In a separate bowl, combine 1 cup pumpkin puree, 1/4 cup brown sugar, 2
tbsp apple butter,
almond milk, and 1/4 cup melted coconut oil and stir
until well incorporated.
Yields: one 9 × 5 loaf for the dough: 2
tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened
almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2
tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the
almond milk and coconut butter -LCB- for the dough -RCB-
until warm to the touch.
By: Tania Ingredients 2 sliced and frozen banana 2 sliced fresh kiwis 2
tbsp matcha powder 1 cup
almond milk I use Silk Almond Milk optional toppings: poppy seeds, pine nuts, fresh kiwis Instructions Place all the ingredients in the blender and process until s
almond milk I use Silk Almond Milk optional toppings: poppy seeds, pine nuts, fresh kiwis Instructions Place all the ingredients in the blender and process until smo
milk I use Silk
Almond Milk optional toppings: poppy seeds, pine nuts, fresh kiwis Instructions Place all the ingredients in the blender and process until s
Almond Milk optional toppings: poppy seeds, pine nuts, fresh kiwis Instructions Place all the ingredients in the blender and process until smo
Milk optional toppings: poppy seeds, pine nuts, fresh kiwis Instructions Place all the ingredients in the blender and process
until smooth.
1/2 cup organic pumpkin puree 1/2 cup cauliflower 1/2 cup frozen mango 1/2 cup unsweetened
almond milk 1/2 tsp vanilla extract add spices accordingly: cinnamon, ginger, nutmeg, pinch of salt optional: 1
tbsp protein powder (I used VEGA original) blend together
until smooth!
I made my own glaze by gently heating 1 cup
almond milk + 2
Tbsp cornstarch + 3
Tbsp cocoa powder + 2
Tbsp maple syrup + sprinkling of stevia in a sauce span, stirring constantly
until thick.
1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor
until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice
milk,
almond milk or other non-dairy
milk (cows
milk can be used too) 1 tsp pure vanilla extract (optional) 3
tbsp olive oil
If too thick, add 1 - 2
Tbsp additional
almond milk (or water)
until you reach a good pancake batter consistency... i.e. thin enough that it spreads into pancakes when poured onto the skillet, but NOT «runny.»
When ready to serve, add frozen banana coins to a food processor with the 4
tbsp of
almond milk and blend
until smooth.
Ingredients 1 full Banana peeled & sliced 1 tsp unsweetened Cocoa Powder 1 cup Soy or
Almond Milk 1 Tbsp Peanut Butter 1/2 tsp Vanilla Extract Directions — In a microwave, heat the nut milk until hot, and carefully add -LSB-
Milk 1
Tbsp Peanut Butter 1/2 tsp Vanilla Extract Directions — In a microwave, heat the nut
milk until hot, and carefully add -LSB-
milk until hot, and carefully add -LSB-...]
Banana Cocoa Smoothie INGREDIENTS: Yields About 2 Cups 1 Banana, frozen 1/2 cup Soft Tofu (Yogurt Can Also Be Substituted) 3/4 cup
Almond Milk (Rice
Milk, Regular Or Soy
Milk May Be Substituted) 1
Tbsp Cocoa Powder Ice Cubes, optional DIRECTIONS: In a blender, combine all ingredients and blend
until smooth.
This second post is from NutritionFacts volunteer moderator Stephanie: «A tip if you want your homemade
almond milk super smooth: buy raw
almond butter (only ingredient is
almonds) and blend about 2
Tbsp with 3 C water
until smooth.
I kept the batter as thick as possible (about 3
tbsp almond milk) and then made one pancake after another, adding a little extra
milk until finally, the last, perfect pancake turned out just right.