Split the paste into half + leave the other 1/2 in the blender + add an 8oz can of tomato sauce or tomato sauce of your choice, the other 1/2 raw cashews + 1 / 4th cup of
almondmilk until sauce forms, this will be the mac n cheese sauce.
In the meantime, mix your tapioca powder +
almondmilk until smooth in texture.
Stir in minced onion, spinach, minced garlic, and
Almondmilk until well combined.
Not exact matches
Pour the
almondmilk mixture into the flour mixture and stir
until just combined.
To the bowl with the yolks, add the
almondmilk, syrup and oil if using, and beat together
until smooth.
Combine
almondmilk and apple cider vinegar in a medium mixing bowl and let sit
until foamy, about 5 minutes.
Brush the tops of the cinnamon rolls with the
almondmilk (if desired) then bake at 350 ˚F for 32 - 34 minutes, or
until golden.
Brush the tops of the cinnamon rolls with
almondmilk (if desired) then bake at 350 ˚F for 26 - 28 minutes, or
until golden.
Whisk in the
almondmilk,
until completely combined, then whisk in the almond butter and mix
until smooth (it should thicken to about the consistency of cake batter, but will depend on the almond butter you use).
Combine the frozen strawberries, blackberries, and So Delicious Dairy Free Organic
Almondmilk in a blender
until completely mixed.
Continue to whisk
until smooth and pourable (add a splash more
almondmilk as needed).