1 3/4 cup organic cashews 1
cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
Not exact matches
Dough — wet: 1/4
cup tomato paste 1/2 tb mellow white miso 1/4
cup plain,
unsweetened nondairy milk 1/4 to 1
cup warm water — divided
1/4
cup raw cashews 2 Tablespoons cocoa powder 1/2
cup plain,
unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates, soaked in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the cashews, vanilla,
nondairy...
1 bag frozen blueberries (12 ounces) 1/4
cup raw cashews 1/2
cup plain,
unsweetened nondairy milk In a high - powered blender combine the cashews and
nondairy milk until...
10 frozen organic strawberries 1/4
cup raw cashews 1/2
cup plain,
unsweetened nondairy milk 1/2 teaspoon vanilla (optional) About 4 ice cubes...
2 sticks (1
cup) vegan butter 1
cup sugar (vegan, evaporated cane juice) 1
cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2
cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded,
unsweetened coconut Optional: 1/2
cup raisins
2
cups Rice Flour 1
cup Tapioca Flour 1/2
cup Garbanzo Flour (plus about 4 Tablespoons for dusting) 1/4
cup ground golden flax seeds 2 teaspoons baking soda 2 Tablespoons vinegar 1 3/4
cups warm water 2 Tablespoons poppy seeds or sesame seeds 2 Tablespoons
unsweetened nondairy milk or water.
1
cup (8 fluid ounces)
unsweetened nondairy milk, at room temperature (my favorite is
unsweetened almond milk)
1 teaspoon vanilla extract 1/2 teaspoon peppermint extract 1 1/2
cups white rice flour 1/4
cup unsweetened cocoa powder 1/2 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon xanthan gum 3/4
cup semisweet
nondairy chocolate chips
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain,
unsweetened almond milk, lukewarm (or other
nondairy milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown rice flour
3 Tablespoons ground flax seeds in 6 tablespoons water 1 1/4
cups yellow cornmeal 1 1/4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/4
cups nondairy,
unsweetened yogurt.
1
cup of sunflower seeds (soaked for at least four hours in 2
cups of water, drained and rinsed) 1
cup of water Juice of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons
unsweetened dairy - free yogurt (optional) 3 Tablespoons
unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
1
cup cooked and mashed butternut squash 3/4
cup plain,
unsweetened nondairy yogurt 3/4
cup water 1/2 white onion, quartered 5 tablespoons nutritional yeast flakes 1/2
cup raw cashews 3 tablespoons tapioca flour 1/2 chipotle chile in adobo sauce, plus more if desired 1 teaspoon salt
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1
cup firm tofu, drained 1 1/2
cups plain
unsweetened nondairy milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
Basic Ingredients: 2
cups chopped kale or greens of your choice (you can remove the thick stems if desired) 2.5
cups nondairy milk 1
cup water 2 medjool dates, pitted 1
cup frozen bananas (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup unsweetened frozen fruit (mango, strawberries, blackberries, blueberries, cherries, your pick!)
1
cup (8 fluid ounces)
unsweetened nondairy milk (I like
unsweetened almond or coconut milk, but not from a can, which is too thick), at room temperature
SUBSTITUTION OPTIONS: - Almond butter: peanut butter or cashew butter - Coconut palm sugar: brown sugar (not packed), Sucanat, or maple sugar - Almond milk: any other
nondairy milk - Agave nectar: maple syrup or coconut nectar - Coconut flour: additional almond flour, reducing the almond milk to 1/4
cup - Almond flour: any other nut flour, all - purpose flour, whole wheat pastry flour, or a gluten - free flour blend - Cacao powder:
unsweetened cocoa powder or carob powder
FROSTING: 2 - 8 oz vegan,
nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is organic) 1 tsp vanilla 1/2 tsp almond extract 1/2
cup powdered sugar or more, to taste 1
cup unsweetened shredded coconut
Cranberry Orange Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2
cup fresh cranberries 1 large frozen banana 1 large orange, peeled 1/2
cup of
unsweetened coconut milk from the carton or other
nondairy milk 5 ice cubes
1 to 2
cups coconut milk or
unsweetened coconut milk beverage, or other
unsweetened nondairy milk, such as almond milk
Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2 of a blender of greens, loosely packed (about 4
cups loosely packed)-- I used Trader Joe's Power Greens mix of baby kale, spinach, and chard 1 large frozen banana 1/2
cup of
unsweetened coconut milk from the carton or other
nondairy milk 1/2
cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed
Combine 1⁄3
cup mix with 1
cup water or
unsweetened nondairy milk in a saucepan over medium - low heat.
For the sponge: 1
cup whole wheat flour 2.5 tsp active dry yeast (or 1 package) 1/2
cup plain
unsweetened nondairy milk, warmed (about 90 F) 1
cup water, warmed (about 90 F)
2 ripe bananas from the freezer, peels removed (unfrozen bananas will work; freezer time will increase) 3 tb
unsweetened cocoa powder 1/2
cup plain,
unsweetened nondairy milk, preferably almond 1/4 tsp salt (NOT optional) Optional ingredients: 1/2 tsp vanilla (brings out sweetness), 1 tb clear liquor (makes them a bit softer), added sweetener to taste (I did not need!)
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another
unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
1 Tablespoon cocoa powder 1 Tablespoon chia seeds 1 Tablespoon peanut butter (made with just peanuts, no salt) 1 Tablespoon maca powder 1 Tablespoon REAL Apricot Butter or other
unsweetened fruit butter, jam or jelly 1 frozen banana 1
cup unsweetened soy milk or other
nondairy milk In a blender combine all the ingredients and...
1 large red onion, quartered 2 bulbs of garlic 1
cup unsweetened soy milk or other
nondairy milk 1/4
cup nutritional yeast Preheat oven to 350oF Take...
1/4
cup raw cashews 2 Tablespoons cocoa powder 1/2
cup plain,
unsweetened nondairy milk 1/2 teaspoon vanilla (optional) 8 dates, soaked in water 10 frozen organic strawberries About 10 ice cubes (optional) In a high - powered blender combine the cashews, vanilla,
nondairy...
10 frozen organic strawberries 1/4
cup raw cashews 1/2
cup plain,
unsweetened nondairy milk 1/2 teaspoon vanilla (optional) About 4 ice cubes...
by Crystal Moulton INGREDIENTS 9 no - boil lasagna noodles (or boil some regular lasagna noodles if the others aren't available) Squash Bechamel: 1/4
cup all - purpose flour 1 1/2
cups squash (or pumpkin puree) 2
cups nondairy milk like soy or almond,
unsweetened 2 tsp olive oil Creamed Spinach: 4 tsp olive oil 1 medium onion, finely chopped -LSB-...]