Sentences with phrase «cup unsweetened non-dairy»

ground cardamom 3/4 cup sugar (I used the slightly less processed organic cane sugar) 1/4 cup coconut oil, soft, but not melted 2 tablespoons ground flax with 6 tablespoons warm water 1 teaspoon pure vanilla extract 1/2 cup unsweetened non-dairy milk

1/2 cup unsweetened non-dairy milk (I used Silk Unsweetened Almond Milk, but you could also use unsweetened soy, cashew, coconut, oat, hemp, or rice milk too)

-1 head cauliflower -1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)-1 / 2 cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)

4 cups unsweetened non-dairy milk of choice 1 (3.5 - oz) dark chocolate bar (70 % or higher) 1 teaspoon cinnamon 1/4 teaspoon chipotle powder Pinch cloves

Not exact matches

1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger

Cupcakes: 1 and 3/4 cups flour (I used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)

So, if using an unsweetened non-dairy milk, you can add 2 Tablespoons more sugar to the 1/4 cup in the recipe for a similar result.

1 cup of unsweetened vanilla non-dairy (plant - based) milk -(I used Silk unsweetened vanilla cashew milk)

1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves

2 1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to taste

16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping

3 cups all - purpose flour, plus more for pans Non-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioneNon-dairy margarine for pans 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups sugar Egg replacer for three large eggs 3 cups mashed ripe banana (about 3 large bananas) 1 8 - ounce can crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup desiccated coconut, unsweetened Frosting 8 - ounce tub Tofutti cream cheese, softened 1/2 cup Earth Balance or other non-dairy margarine, softened 1 teaspoon vanilla 1 pound confectionenon-dairy margarine, softened 1 teaspoon vanilla 1 pound confectioner's sugar

Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups plain unsweetened almond milk or milk of choice 1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)

Pin It Author: The Pretty Bee Serves: 8 Ingredients: 3 cups frozen corn kernels 1 cup chopped onion 1 Tablespoon olive oil 1 cup Silk Unsweetened Coconut Milk 1 cup non-dairy cream cheese 1 teaspoon cumin 1 teaspoon garlic powder... Continue Reading →

1 cup of unsweetened non-dairy milk (unsweetened almond vanilla or unsweetened cashew vanilla works well)

3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)

2 1/2 pounds orange - fleshed sweet potatoes 1/3 cup coconut milk or non-dairy milk 1 tablespoon fresh ginger, grated 1 tablespoon maple syrup, (optional) 1/2 teaspoon fine - grain sea salt 1/3 cup raw, unsweetened grated coconut 2 tablespoons olive oil or melted butter 1/3 cup toasted macadamia nuts, chopped

Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz of smoothie, depending on how much liquid you add 3 oranges, peeled 2 tightly packed cups of greens (I used a «Power Greens» mix of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add 1 - 2 slices of fresh ginger — it adds some zing to the smoothie

1/4 cup unsweetened soymilk (or other unsweetened non-dairy milk) In a large cast iron skillet over medium - high, heat the olive oil, add the onion, and a pinch of sea salt.

Gingerbread Flax Muffins Makes 6 muffins 1/3 cup unsweetened almond milk (or your preferred non-dairy milk) 1 teaspoon apple cider vinegar 2 tablespoons ground flax seed

Part 2: Pie Filling * makes 8 servings 2 cups pecan halves 6 - 7 oz firm tofu 1/2 cup pure maple syrp 1/4 cup melted coconut oil or non-dairy butter 1/4 cup unsweetened almond milk 8 dates, soaked 2 tablespoons arrowroot powder 1 teaspoon vanilla extract a pinch of salt

3 oz good quality dark chocolate, 55 - 70 % 1/4 cup non-dairy milk Pinch of fine sea salt 1 cup shredded unsweetened coconut 1/2 -3 / 4 cup flaked unsweetened coconut 2 - 4 tbsp cacao nibs

1 cup of a plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened plain almond or plain unsweetened organic soy) *

1 1/4 cups non-dairy milk (I used unsweetened almond) 1/2 cup coconut sugar 1/3 cup melted coconut or olive oil 1 tablespoon plus 1 teaspoon lemon juice 1/2 scraped vanilla bean 1 1/2 cups cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup blackberries 2 fresh figs *, sliced very thinly

1 cup mashed very ripe banana 3/4 cups sugar 1 teaspoon pure vanilla extract 2 tablespoons canola oil 1/3 cup almond milk (or your preferred non-dairy milk) 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 tablespoons unsweetened cocoa powder 6 tablespoons boiling water, divided Prepare boiling water, no need to measure yet.

1/4 cup 0 % greek yogurt (could also use your favorite non-dairy plain yogurt) 1 scoop (30 grams) vanilla whey protein (I used Whey Gourmet Naturelle Vanilla sweetened with stevia) 1 Tbsp milk (I used unsweetened almond milk) 1 Tbsp strawberry jam (try and use a lower sugar or double - fruit kind with 5 g sugar per 1 Tbsp)

1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil

Soak 1/3 cup gluten - free rolled oats overnight in a jar or bowl, covered with the water unsweetened almond milk (or your choice non-dairy milk).

1 cup of a plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened plain almond or plain unsweetened organic soy) *

1 cup unsweetened almond milk or non-dairy milk of choice (hemp milk is perfect for a nut - free option)

1 cup of unsweetened vanilla non-dairy (plant - based) milk -(I used Silk unsweetened vanilla cashew milk)

vanilla emulsified MCT oil ● 1/4 cup almonds ● 1 cup non-dairy milk of choice ● Dried, unsweetened or fresh fruit if desired ● Dash of cinnamon

* Use 2 %, whole, or non-dairy milk (unsweetened) if needed * Makes 6 cups

2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.

1/3 cup pumpkin puree 1/3 cup coconut - based yogurt 2/3 cup unsweetened almond / coconut or other non-dairy milk 1 teaspoon lemon juice 1 1/2 teaspoons maple syrup (or a soft date) 1 frozen banana 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon minced fresh ginger couple drops of vanilla extract tiny pinch of sea salt