Sentences with phrase «vegan earth balance butter»

Make these waffles completely dairy - free by using Vegan Earth Balance Butter in the waffles and the cinnamon swirl.

Not exact matches

I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips).

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

Lately, I've been making it vegan using flax seed meal instead of the egg and Earth Balance butter substitute.

For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your vegetable broth is, start with a pinch and go from there For vegan, use Earth Balance butter or similar This may seem like alot of steps, but it comes together pretty quickly.

I veganized simply by using earth balance vegan butter instead of regular butter.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

1 cup Earth Balance vegan butter 1 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon sugar

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavVegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavvegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavvegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring

Margarine / vegan butter / earth balance are all the same.

For the coating • 3 - 4 tablespoons vegan butter (I used Earth Balance coconut spread) • 1/3 cup granulated sugar • 1 teaspoon ground cinnamon

Fluffiest vegan recipe I've tried yet and I used half white half whole wheat flour with earth balance butter.

Cake Ingredients 2 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3 cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons...

3 2/3 cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer Powder 4 Tbsp water 1 cup of soy milk

1 1/4 cup confectioners sugar 1 cup + 2 Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour

Using your hands, cut the vegan butter (I like to use Earth Balance) into the dry mixture, using your fingers to create a meal - like texture.

Ingredients for Gingerbread Men: 4 cups flour 3/4 tsp baking soda 1/2 tsp salt 1 tsp powdered ginger 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp cloves 1/2 cup light brown sugar 1/2 cup softened vegan butter (I used Earth Balance) 1 cup light molasses

The only non-vegan thing in the original recipe is butter, which is easily replaceable with Earth Balance vegan butter.

-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)

** To make vegan, simply swap the butter for vegan butter, such as Earth Balance and use a non-dairy milk of choice.

2 Tablespoons Earth Balance, other vegan butter, or olive oil 1/4 cup nutritional yeast

CHOCOLATE CREAM FILLING 1/2 cup vegan butter Earth Balance Organic Whipped Buttery Spread 3/4 cup plus 2 Tablespoons unsweetened cocoa power Ah!

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons

(Some readers have also suggested coconut oil and a vegan butter substitute, such as Earth Balance.

sometime - vegan, there are non-hydrogenated vegan butter substitutes like earth balance available if you have access to a good health food store or co-op.

1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

For the «regular vegan butter» I used Earth Balance sticks.

I used melted earth balance vegan butter and cashew milk.

I didn't have any coconut oil so I used Earth Balance vegan butter instead — came out wonderful!

To cut down on the fat from the oil I substituted using 1/4 cup melted vegan butter (Earth Balance) and 1/4 unsweetened applesauce.

And Earth Balance, a company well known for it's vegan alternative to butter, produces a 100 % plant - based product called MindfulMayo ® Dressing and Sandwich Spread.

Instead of coconut oil, I use earth balance (vegan) butter & I do 1/2 c brown sugar, 1/2 c white sugar instead.

But I think it's worth your while to try replacing the butter with Earth Balance buttery sticks, the milk with unsweetened almond milk, and the cheese with my favorite recipe for meltable vegan mozzarella by Miyoko Schinner.

Cake: 1 1/3 cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute of choice

A little dollop of Earth Balance Vegan «Butter» and I'm in heaven...

When I compared it with the Earth Balance brand of vegan butter I use currently, I found it to be very comfortable and texture, and taste.

The ICBINB Vegan butter didn't melt as quickly as the Earth Balance, but almost as quickly.

Basic Wheat Crust (or use your own favorite recipe) 3/4 cup white flour and 3/4 cup whole wheat or 1 / 1/2 cups white flour 1 stick (1/2 cup) vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One cup organic diced tomatoes (one half...

It is absolutely the best vegan butter for baking and for making frosting This recipe is in no way sponsored by Earth Balance.

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.

1 1/2 teaspoons Ener - G Egg Replacer in 2 tablespoons water 3/4 cups vegan butter (Earth Balance buttery spread) 1/2 -3 / 4 cups sugar (evaporated cane juice), I use 1/2 cup but if...

CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut

I also used Earth Balance instead of butter, making my cookies vegan.

I made a simple crust using honey - free graham cracker crumbs and Earth Balance butter spread, but followed your recipe for the filling, adding in swirls of vegan friendly dark chocolate.

My usual go to vegan butter had been earth balance — no need — this is quick and easy, and especially good for baking

You could easily pile this up with your favourite toppings, or you can go the route I preferred which was just a simple swipe of vegan butter (such as Earth Balance), a drizzle of maple syrup, and a sprinkle of powdered ginger.

¹ Make it vegan: omit the butter, or use vegan butter (such as Earth Balance spread) ² If you can find them, Meyer lemons... in season in Winter.