Sentences with phrase «beat vegan butter»

In a stand - up mixer, using the paddle attachment, beat vegan butter and sugar until light and fluffy.

In large bowl, beat vegan butter and sugars until light and fluffy.

Not exact matches

Combine vegan butter and vanilla in either the bowl of an electric mixer, or in a regular bowl and beat with handheld electric beaters.

Well go ahead and just refer to this as Nina's vegan butter — my proud heart skips a beat every time someone does that

Combine peanut butter and vegan cream cheese in a large mixing bowl and beat on medium - high speed to soften and blend, about 2 minutes.

In the bowl of an electric mixer, beat together the vegan butter and powdered sugar until light and fluffy, about 2 - 3 minutes.

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

To make the filling: In a large bowl beat together the vegan butter, and creamed coconut, cocoa power, vanilla and soy milk.

In the bowl of an electric mixer, beat together the vegan butter and sugars for 2 - 3 minutes, until light and fluffy.

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)

In a stand mixer add the softened vegan butter with the vegetable oil and beat well.

I used a small container of Tofutti no - dairy cream cheese, 1/4 cup icing sugar, 1 Tbsp softened Earth Balance vegan «butter», 1/4 tsp cinnamon and used my hand mixer to beat it all together.

In a large mixing bowl, beat together the vegan butter, brown sugar, and granulated sugar until light.

Using a handheld mixer, beat coconut sugar, vanilla and vegan butter (such as earth balance baking sticks) until pale.

You might just want to let the vegan butter soften at room temperature for a bit so it's easier to beat together.

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

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)

Main Ingredients: 4 large Sweet Potatoes or Yams, peeled, cooked and mashed (about 4 lbs or 8 cups) 3 Eggs, lightly beaten 3/4 Cup Brown Sugar (optional) 1/2 Cup Butter, softened (I use Earth Balance Vegan.)