3/4 cup Honey or Maple Syrup 1 cup Olive Oil 1/4 cup Tamari 1
Tbsp Vanilla up to 1/4 cup Salt 1 1/2 T Onion powder 1 T Garlic powder 1 T Chili powder 2 tsp Cumin 2 tsp Chili powder 2 tsp Cayenne 1 t Turmeric 1 t Oregano 1/2 t Garlic powder 1/2 t Cinnamon
Not exact matches
-LSB-...] lovely guys you see
up there are rhubarb
vanilla muffins, I actually adjusted this Vegan Rhubarb & Ginger Muffins recipe by leaving out the ginger and the
vanilla extract but adding about 2 - 3
Tbsp vanilla pudding -LSB-...]
1 scoop
vanilla protein powder (I used MissFits Nutrition) 1
tbsp peanut butter (I use Pip & Nut) 1/2 tsp
vanilla extract 5
tbsp vanilla almond milk 1
tbsp fruit syrup (I use Sweet Freedom) 70 % dark chocolate (cut
up or chips) Coconut flakes (optional)
Ingredients 1 1/4 cups all - purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature (I used half smooth and half crunchy) 3/4 cup plus sugar — plus
up to 1/4 cup more for sprinkling 1/2 cup firmly packed light brown sugar 1 large egg, at room temperature 1
Tbsp milk 1 tsp
vanilla extract 1 cup chocolate chips
Just take a few
tbsp's of vegan butter and whip this
up with some
vanilla, cinnamon and powdered sugar until you get a nice thick and sweet frosting.
1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (
up to 1 cup if you need more to blend it) 2
tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2
tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup
vanilla powder, pinch of salt 1
tbsp fresh lemon juice