Sentences with phrase «cup of almond milk cream»

I added about a quarter cup of almond milk cream cheese by Kite and about 5 packets of Stevia in the Raw - Simply Delish!

Not exact matches

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

Just made with rice flour added 1/2 cup oil to substitute the dryness of rice flour and 1/2 cup of almond milk no sour cream!!

1 17 - oz package of puff pastry, thawed 6 tablespoons better, melted 2 cups heavy cream 3 cups milk (I used whole) 1/2 cup sugar 1 1/2 cups chopped nuts (pistachios, almonds, hazelnuts) 1/2 cup shredded coconut, unsweetened 1/2 cup golden raisins 1 teaspoon cinnamon, for dusting

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1 teaspoon vanilla bean powder or 1 tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional

I used the sweetened cream, the liquid I had previously drained, and a small amount of almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.

Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp almond butter 1 tbsp cocoa powder 1 tsp maca powder 1 scoop protein powder (optional) 3/4 cup of coconut water + 1/4 cup of coconut cream (or 1 cup thick coconut milk) a small handful of ice cubes

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vaCream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vacream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

For roasted almond ice cream 1 cup whole almonds 2 cups heavy cream 1 cup whole milk 1/2 cup granulated sugar Pinch of salt 6 egg yolks 1/2 teaspoon almond extract

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively.

Hi Katie: — RRB - You'll need full fat coconut milk (I've updated the recipe to mention that) Other milks won't work 1:1 but if you can't have coconut milk, I would use 2 cups of almond milk and 1 cup of dairy - free cream.

Cream filling 2 cups raw cashews, soaked 4 + hours 1/4 cup Grade B maple syrup 2 tablespoons fresh squeezed lemon juice 2 tablespoons raw almond milk 1 1/2 teaspoons nutritional yeast Pinch of fine sea salt

In a small sauce pan, place the 1/4 cup (60 mL) of the almond milk, cream, sweetener, vanilla and a dash of salt on the stove and bring it up to a point just below a very low simmer.

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

Chia pudding 1/4 cup (60g) ginger + pumpkin cream 3 tablespoons (30g) chia seeds (SUP JOHNNY CHIA) 1 - 2 tablespoons (20 - 40g) grade B maple syrup 3/4 cup (168g) unsweetened vanilla almond milk Pinch of fine sea salt

* 2/3 cup pumpkin purée * 1 cup milk or 1/2 cup milk and 1/2 cup cream (I used raw milk) * 3/4 cup organic sugar * 5 eggs, preferably organic and free - range * 1 teaspoon vanilla * pinch of sea salt * 1/2 cup flour (I used spelt flour; I think almond or hazelnut flour would work well for a gluten - free version) * 3 - 4 tablespoons toasted pumpkin seeds or chopped toasted hazelnuts * 2 tablespoons organic powdered sugar - optional

Miss Tempy Hook, Fulton, MO Make a plain egg and milk custard, three pints, add a cup of partially chopped blanched almonds and pour into the freezer; when just beginning to freeze, add two cups whipped cream, stir often while freezing so that the fruit will be well distributed.

Lucuma sweet cream 1 can (13.5 oz) full fat coconut milk, refrigerated overnight 1/4 cup (52g) cane sugar 2 - 4 tablespoons (18 - 36g) lucuma powder Small pinch of turmeric, for color (optional) Pinch of vanilla sea salt 3 tablespoons (36g) unsweetened almond milk 1 tablespoon (11g) refined coconut oil (optional)

For the filling, I mix 580g Daiya plain cream cheese with 60g vanilla vegan protein powder and 2 cups of unsweetened almond milk, then pour it over the crust.

Banana cream 1 cup raw cashews, soaked overnight 2 small ripe bananas 2 medjool dates, pitted and soaked 15 minutes 1/4 cup raw almond milk 1 tsp pure lemon juice Pinch of fine Himalayan salt

Glaze Ingredients: 6 oz Tofutti non-dairy cream cheese 1 cup unrefined powdered sugar 1/2 tsp vanilla bean paste (or extract) 2 - 3 tbsp almond / coconut milk to thin the glaze a bit squeeze of orange juice (optional)

for the cream 1 1/2 cup / 190 g cashews 0.8 pound / 365 g medjoul dates 1/4 cup / 60 ml maple syrup 1/2 cup / 120 ml coconut oil, melted 1 pinch of salt 1/4 cup / 60 ml almond milk (room temperature or warm)

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.

2 cups strawberries (fresh or frozen) 1 cup water juice of 1 lemon 1/4 cup sugar (optional) 1/2 cup almond milk (or any kind of milk you want) 2 - 3 tablespoons heavy cream (or half and half)

To cream a wholesome, frothy smoothie, I combine frozen bananas, almond milk, leafy greens, our Philosophie Superfood + Protein Blends, a handful of fruit, and a cup of ice.

Lastly add 1/2 cup of heavy cream (or coconut or almond milk) and blend longer until smooth.

Banana Cream Pie Smoothie Makes 1 large serving 1 1/2 cup unsweetened almond milk 2 or 3 big handfuls of spinach, kale or both 1 small banana 2 large, or 3 small pitted dates 1/2 tbsp coconut...

1 cup of unsweetened vanilla almond milk (note: you can substitute with coconut milk, which will make the ice cream even creamier).

Liquid — 1 — 1/12 cups of liquid (I like mixing 2 ounces of espresso with 6 ounces of almond milk, sometimes a splash of heavy whipping cream, or straight 8 ounces of almond milk

1/2 cup cooked quinoa 1/3 cup coconut cream 1 tsp honey or rice malt syrup Splash of soy or almond milk Cherries Pumpkin seeds (pepitas) Any other desired fruit or seed of choice

However, if you want to avoid it altogether, you can use 1/3 cup of almond milk, or a combination of 1 tbsp heavy whipping cream mixed with 1/4 cup water.

I used (per serving): 1/4 cup heavy whipping cream or coconut milk 3/4 cup unsweetened almond milk or cashew milk 1 - 2 tbsp almond butter or any nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or plain glass - fed collagen 1 tbsp MCT oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!

Once I've made these two things, I then take out a big pot and put into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).

Creamed coconut milk with nuts and berries - 1/4 cup blackberries, raspberries or strawberries (fresh or frozen), handful of almonds and 1/2 cup creamed coconut milk with a pinch of cinnamon (avoid sweetCreamed coconut milk with nuts and berries - 1/4 cup blackberries, raspberries or strawberries (fresh or frozen), handful of almonds and 1/2 cup creamed coconut milk with a pinch of cinnamon (avoid sweetcreamed coconut milk with a pinch of cinnamon (avoid sweeteners).

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter

2 cups organic yellow or green zucchini / squash, diced 2 cups crumbled coconut bread 1/2 cup coconut oil or raw butter, melted 2 tsp dried sage 2 tsp garlic powder 1 1/2 cups cream of mushroom soup 2 eggs, beaten 1 onion, chopped 1/4 cup organic unsweetened almond milk Sea salt and fresh pepper to taste

Add 1/4 cup of almond milk, 1/4 cup of coconut cream, 3 Tbs olive oil, 1 tsp garlic powder, 2 tsp parsley, 1 tsp salt, and 1/2 tsp of ground black pepper to the potatoes and then mash.

1 Tbsp salted butter 2 cups of caramel candies Large pot (I used medium - sized pot for 1 cup caramels) Wood spoon Measuring cup Milk, cream or sugar (optional) Favorite toppings (e.g., slivered almonds, coconut, toffee, m & m's, cinnamon, etc..)

so I would just increase the amount to 3/4 cup of cream (and leave out the almond milk).

1/2 teaspoon cream of tartar 1 teaspoon baking powder 1/2 cup coconut oil or vegan butter substitute 2 cups flour 3/4 cup sugar 1 pinch of salt 1 teaspoon vanilla extract 1/4 cup soy or almond milk 1/4 cup cinnamon sugar (I like a blend of 1 tablespoon of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)