Sentences with phrase «agave if vegan»

Not exact matches

Just make sure that if you truly want it to be vegan to use agave instead of honey.

Replace the Honey with agave nectar or maple syrup if your vegan.

My husband's allergic to agave... do you think local honey would be a good substitute (if we're not going for vegan)?

Now I want to try to make it vegan using agave, applesauce, and nondairy yogurt, and see if it's just as yummy.

If made with an all natural nut or seed butter instead of the high - protein version these bars would be dairy free, vegetarian, gluten - free and vegan (if you swap the honey for agaveIf made with an all natural nut or seed butter instead of the high - protein version these bars would be dairy free, vegetarian, gluten - free and vegan (if you swap the honey for agaveif you swap the honey for agave).

3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water

Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar

This doesn't go into the sugar but it is used in the filtering process, so if you want your cocktail to be 100 % vegan friendly, use agave syrup (which blends better in liquid anyway), or unrefined sugar.

1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple syrup if vegan) juice of 1/2 lemon

Agave and maple syrup are okay substitutes if you are vegan.

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

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

If you are a honey - free vegan, you can substitute with agave, maple syrup, coconut nectar, or simple syrup.

One question, if I were to make that dressing for a raw vegan friend, what would you suggest instead of agave (which is highly processed, heated, and is between 70 - 92 % pure fructose - higher than HFCS)?

If you're wanting to make this a vegan ice cream, swap the honey out for agave and the cornstarch out for arrowroot.

100 g CHOC Chick Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantly!)

I've used Groovy Food Light Amber Agave Nectar to hold my flapjacks together however if you're not fussed about the vegan honey argument then I'd suggest using raw honey for the ultimate chewy flapjack!

But wait, we need to add the honey (or agave syrup, or maple syrup), stir well once more, transfer the vegan blueberry oatmeal into bowls (or a bowl — as in: singular — because if I were you, I'd not want to share) and top it generously with extra blueberries and pecans.

If it doesn't matter to you that the tart is completely raw / vegan, you can substitute another sweetener for the agave; try honey, maple syrup, or organic (white or brown) sugar.

Puffed Quinoa Peanut Butter Balls - Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole Vegan & Gluten - Free 1 cup puffed quinoa 1/2 cup peanut butter tbsp agave nectar 1 tbsp crushed peanuts (optional, for extra crunch if using smooth PB) 1 tsp vanilla extract vegan dark chocolate (optional) Whole vegan dark chocolate (optional) Whole Foods

1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)

1/2 cup olive oil, divided 2 pounds yellow onion (about 3), sliced thinly 1 Tablespoon agave Salt and pepper to taste 2 teaspoons ground coriander 6 cups vegetable broth 2 Tablespoons red miso 1/3 cup whole wheat flour 2 Tablespoons mirin 10 pieces of whole grain bread Vegan margarine, to taste Cheese or vegan cheese for bread, if deVegan margarine, to taste Cheese or vegan cheese for bread, if devegan cheese for bread, if desired

If you're vegan, I'd swap it with agave instead of omitting it.

If you are a honey - free vegan, you can substitute with agave, maple syrup, coconut nectar, or simple syrup.

If you're vegan you can replace the honey with agave, or you could try maple syrup though I have not tested that flavour combination.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

My husband's allergic to agave... do you think local honey would be a good substitute (if we're not going for vegan)?

* alternatives: use sunflower seed or almond butter; peanut butter is also an option but will give a stronger flavor ** optional, add only if nut butter is unsalted *** alternative: use a sweetened chocolate bar if you do not enjoy bitter chocolate **** I prefer to leave the chocolate in its bitter state (the caramel balances it out nicely), but feel free to add in honey (not vegan), maple syrup, agave, or sugar to your preferred sweetness