Sentences with phrase «butter substitutes like»

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.

Is is possible to use a butter substitute like Nuttalex?

Not exact matches

You could substitute Major Grey Chutney if you like or leave this classic: brie, filo, butter.

And you'll unfortunately have to learn by trial and error, especially if you're also having to substitute for other ingredients (like butter and / or wheat flour).

One of the things I love most about avocados is how versatile they can be as a substitute for somewhat less than desirable ingredients, like butter.

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

I would recommend substituting a liquid oil (like almond or jojoba) for about half of the coconut or cocoa butter.

It may sound strange to use an oil in lieu of butter, but coconut oil, like butter, is solid at room temperature so it makes a great butter substitute.

gelatin like substance that will substitute for butter in recipes) and then add it as a moist ingredient to food or

Feel free to substitute regular milk and butter for the coconut oil and coconut milk if you like.

Additionally, I'd like to say that if you like halva then you would like the substitute of tahini rather than peanut butter.

In Southern parts of India, an everyday staple in most homes goes like this: prepare seasoning in ghee / clarified butter or oil, a bit of mustard seeds, cumin, dried red chillis (can be substituted with paprika), crushed garlic or asafoetida and a sprig of curry leaves.

In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like — nuts, vegan whipped cream, bananas, etc..

If you don't have any of the ingredients, you can easily substitute for others, like granola, dried fruit, nuts, other nut butters, Nutella etc...

With only 40 calories and 10 grams of carbs per cup cooked this vegetable is the perfect low - carb and gluten - free substitute to family - favorite recipes that typically use pasta, like shrimp scampi, spaghetti meatballs, or my personal favorite, Garlic Butter Chicken and Spaghetti Squash.

Because it was last - second I didn't have all the ingredients, like cream cheese, so for the 1/2 cup cream cheese I substituted 1/4 cup yogurt and 1/4 butter (same thing as cream cheese, right??).

I like to substitute browned butter for the grapeseed oil.

For this conversion, well replace those fatty ingredients with substitutes such as evaporated skim milk, fat - free milk, Butter Buds, and a great cheese - like substance made from straining yogurt with a coffee filter.

Swedish Pepparkako 5.2 oz (150 g) butter 1 cup sugar 1/2 dl Swedish light syrup but you can substitute light corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose flour

My husband's grandmother has celiac as well as an almond sensitivity... I'm assuming it would still work to substitute another nut butter, like peanut or cashew?

As far as the cooking fats go, if you like to cook with ghee or clarified butter, you can substitute that, or even coconut oil.

I like the sound of this, but I'm lactose intolerant — what would I use as a butter substitute in this recipe?

I think you can substitute any nut butter you'd like.

Now, being an aficionado of creamy sauces like alfredo, I look for ways to lighten up the recipes by substituting low fat milk for cream, less butter etc..

During the session, we learned things like a new method for cutting avocados, called the Nick n» Peel method, that helps you conserve the good stuff in the bright green fleshy part of the avocado nearest the skin, and how to use avocado as a substitute for butter or oil in recipes.

This crisp is dairy - free, but you can substitute a stick of butter for the vegetable oil if you'd like.

You don't have to substitute the butter with applesauce, I just always like to try it whenever I can...;)

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)

It's the same oil I substitute butter for when I feel like eating cleaner and I also use it to make my homemade soap!

It is such a great substitute for nut butters in recipes for those who can't eat nuts (like me)!

Let me start by saying two things 1 - I didn't over bake it and 2 - we all hate caramel (which tastes like burned sugar to us) so I substituted simple cream cheese frosting (equal parts cream cheese / unsalted butter / dash of vanilla / powdered sugar).

I would recommend substituting another nut butter, like almond butter, for the peanut butter.

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

Yes you can definitely leave it out, or substitute it with another nut butter you do like, but leaving it out altogether will be totally fine!

The recipe calls for butter, but you could easily use a dairy - free margarine like Earth Balance, or substitute oil as the recipe states.

Substituting amaranth 100 % yields a denser scone with a much grittier bite and a nutty, almost peanut butter - like flavor.

I actually didn't realize it at first with the absence of terms like «vegan cheese» and «butter substitute» but after spending a couple of hours with the book I realized I was going to be in for a real treat!

Luckily, I learned to bake pretty quickly and found some awesome substitutes for normally «unhealthy» ingredients like butter, sugar, flour and even eggs for vegan baking.

I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

Depending on what the recipe is you could try and substitute it with coconut oil as they have similar qualities (especially if the recipe is something like a raw cheesecake) but for this chocolate recipe I would try substituting it for equal parts almond butter and coconut oil.

I like the comments about adding things like cinnamon (or maybe pumpkin pie spice), substituting maple syrup for the sweetener or coconut oil for the butter, and forming the cookies by rolling into balls and flattening them.

And I love that they're not loaded with butter substitute or cups of oil like a lot of recipes I see.

If you have a peanut allergy however, or simply don't like the taste of peanuts, by all means substitute the peanut butter in this recipe for any other nut butter of your choice and I promise you'll still have a very delicious cake!

Looks like a great substitute for shortenings and butter!

In this recipe I used almond butter and macadamia nuts but you could easily substitute any nut butter or nut that you like in their place.

A nut butter like almond or cashew would be a better substitute here, but nothing is quite as good as the coconut butter.

You can feel free to substitute the bananas or add any of your favorite fruits, and also play around with adding ingredients like peanut butter, medjool dates, or seeds for extra flavor and nutrients.

and has anyone tried substituting something like avocado, pumpkin, or mashed banana for the nut butter?

I know this peanut butter substitute is widely used by people with nut allergies, but I actually don't like the taste of it all on its own.

I lived mostly on pasta and peanut butter because the few vegetarian cookbooks that my mom could find at our local library contained hard - to - find international ingredients and meat substitutes (like tofu) that were not readily available in our area.