Sentences with phrase «agave nectar until»

In a large metal mixing bowl whisk vigorously (or you can use your portable electric mixer) the egg yolks and light agave nectar until thick and pale, about three minutes.

Whisk in the cacao powder and agave nectar until smooth.

Not exact matches

Using a mixer, combine the cream cheese, peanut butter, agave nectar, sugar, lemonn juice, soy creamer, and vanilla until smooth.

For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.

Add the sliced dairy - free margarine, vanilla and agave nectar and pulse again until combined.

Combine the agave nectar, apple juice concentrate, sugars and salt in a saucepan and cook over medium heat until the mixture begins to simmer.

Drain and put soaked cashews in the immersion blender and blend until creamy, adding agave nectar for taste and water for texture.

In a medium bowl, whisk together sour cream, lime juice, cilantro, agave nectar, chili powder, salt, and red pepper flakes until smooth.

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

In blender blend the coconut milk, agave nectar and 1 cup flaked coconut until blended, about 1 minute.

Add the dates, coconut oil, coconut or agave nectar, and vanilla and process again until the mixture comes together.

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro sprigs; blend until smooth.

In a small bowl, whisk together AC VINEGAR, LEMON JUICE, AGAVE NECTAR, DIJON, SALT, and PEPPER; slowly drizzle in OLIVE OIL, whisking rapidly to form an emulsion; cover and refrigerate until ready to toss.

Stir in bananas, oil, agave nectar and vanilla until well combined.

Add agave nectar, ancho chili, ginger, lemon zest, lemon juice and 1/2 teaspoon of kosher salt, whisk until well combined.

To make Spicy Peanut Sauce: Purée vinegar, peanut butter, soy sauce, agave nectar, sesame oil, chili oil, and garlic in blender or food processor until smooth.

In a high powered blender add your cashew milk, pitaya powder, erythritol, mango, freeze dried strawberry powder, and agave nectar and blend until smooth.

Add the dairy - free mayo, coconut yogurt, garlic powder, onion powder, and agave nectar in a small bowl and stir until well combined.

Combine chocolate chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl over a small pot of simmering water and stir until melted.

Add in the tequila, lime juice, Cointreau, and agave nectar, and blend until the ice is smooth.

In a large mixing bowl, beat soy milk, canola oil, rice syrup, agave nectar, apple juice and vanilla extract until they are dissolved.

In a shaker jar with lid, combine AVOCADO OIL, RICE VINEGAR, AGAVE NECTAR, RED CHILI PEPPER FLAKES, and SALT / PEPPER (to taste); shake vigorously until well - combined, chill until ready to use, and shake again before using.

In a mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, AGAVE NECTAR, RICE VINEGAR, SESAME OIL, GINGER, GARLIC, and RED PEPPER FLAKES; slowly drizzle in small amounts of WATER until pourable consistency is reached; set aside.

Make the margarita: In a blender, blend the tequila, lime juice, agave nectar simple syrup, avocado purée and ice cubes until smooth.

Combine mirin, water, sweet chili garlic sauce, agave nectar, brown sugar and ginger in stockpot over medium heat stirring occasionally until sugar dissolves.

It's 1 cup of heavy whipping cream with 2T of agave nectar whipped until soft peaks form.

You may also substitute agave nectar for the sugar, one tablespoon at a time until you reach desired sweetness.

Blend 2 cups shredded coconut, water, agave nectar, melted coconut butter, vanilla extract and salt until smooth in texture.

To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended.

Sauté the dried anchovies with 2 - 3 tbsp sweetener (we used agave nectar) and Korean chili pepper until the anchovies change from white to a medium brown.

Add the agave nectar to the wine sauce and let simmer until reduced by half.

Blend the strawberries, watermelon, and agave nectar in a blender or food processor until the mixture is completely smooth.

Add the dates, pumpkin puree and agave nectar; process until the mixture forms a thick dough.

Into the watermelon juice, add the water (a little at a time until you get the consistency you desire — my watermelon was super juicy so I did not use much), Agave Nectar, if needed for sweetness and the lime juice.

Purée rice vinegar, oil, soy sauce, lime juice, tahini, agave nectar, and plum vinegar in a blender until smooth.

Add agave nectar and vanilla and mix until a uniform dough has formed.

Add coconut milk, tequila, Midori, lime juice, agave nectar, and 1/2 cup ice to blender and blend until smooth.

Taste and add additional salt if needed and a splash of agave nectar and pulse until combined.

In a large jug add in the milk, egg, vanilla extract, agave nectar and mashed banana and mix until you have a smooth batter.

To make Salad: Blend garlic, sun - dried tomatoes, vinegars, oil, and agave nectar in food processor until mostly smooth.

In food processor or short cup blender combine dates and water with agave nectar and blend until smooth.

BEAT cream, agave nectar, orange peel and remaining 1/8 teaspoon allspice in medium bowl with electric mixer on medium speed until stiff peaks form.

In a separate large bowl, beat almond butter, vegan butter, agave nectar, vanilla, brewer's yeast, and flax until creamy.

Pulse in dates, agave nectar, almond milk, oil and vanilla until a smooth paste forms.

In a medium bowl, stir together the brown rice syrup, peanut butter, agave nectar, flax meal and vanilla until smooth.

Add the pinches of cinnamon and salt, and stream in the agave nectar and olive oil, continuing to process until smooth.

3 Return the oat mixture to the blender along with the agave nectar and the vanilla extract and blend until thoroughly combined.

Add the coconut oil, agave nectar, applesauce, and vanilla and mix with a rubber spatula until the mixture forms a smooth dough.