INGREDIENTS 2 cups heavy cream 1 1/2
cups unsweetened cashew milk (or almond or coconut), divided 1/2 cup cocoa powder (for sup...
Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops vanilla whey protein powder 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1 tsp vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp pure maple syrup 1/2 tsp vanilla extract 1/2
cup unsweetened cashew milk 1 cup carrots, freshly grated
2 tablespoon hot water + teaspoon Aiya matcha powder 1
cup unsweetened cashew milk (or any plant milk) 2 teaspoons pure maple syrup (or agave) handful of ice
Ingredients: 1 scoop protein powder (I used Tone It Up chocolate plant - based) 1/4 small banana, frozen 1.5 ounces frozen blueberries 1
cup unsweetened cashew milk 1/3 cup frozen cauliflower... Continue reading Protein Packed Smoothie Bowl
Not exact matches
(2 1/4) 3/4
cup milk - I used Silk
Unsweetened Cashew Milk, but any plant - based milk you have is fine.
1
cup of
unsweetened vanilla non-dairy (plant - based) milk -(I used Silk
unsweetened vanilla
cashew milk)
4
cups old - fashioned oats 2 tablespoons wheat germ 2 tablespoons ground flaxseeds 1
cup salted roasted
cashews 3/4
cups unsweetened coconut flakes 4 tablespoons coconut oil, melted 1/4
cup honey 1/2
cup torn dried mangoes 1/4
cup dried tart cherries
1 and 1/4
cup of almond milk (I used toasted coconut
unsweetened milk)--
cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing
Filling 1/2 pkg silk tofu (7oz) 1 tsp vanilla 1 1/2
cups raw
cashews 1
cup dates 1/2
cup unsweetened almond milk (or plant milk of your choice) 1 banana 2 bananas cut into 1/4 inch slices for inside of pie
Add 1
cup dried fruit (raisins, cranberries, blueberries, papaya, or mango, chopped as needed); 1/2
cup nuts (such as peanuts,
cashews, almonds, or pistachios), salted or not; 1/4
cup pumpkin seed kernels; and 1/4
cup unsweetened dried coconut flakes.
3/4
cup raw
cashews 3/4
cup shredded
unsweetened coconut
1/2
cup of raw
cashews soaked in water for at least 3 hours 1/4
cup of soy or
unsweetened almond milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra for sprinkling 1/2 teaspoon of garlic powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
I pour the coconut mixture into the
cups and sprinkle the tops with shredded
unsweetened coconut flakes and
cashews.
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...
This blend provides an impressive 6g of protein per 1/4
cup serving, and contains organic:
unsweetened coconut, pumpkin seeds, sunflower seeds, coconut syrup, hemp seeds, hemp powder, maple syrup, almonds,
cashews and vanilla.
3/4
cup raw
cashews 1/4
cup raw pistachios, shelled 12 Medjool dates, pitted 1/4
cup shredded coconut,
unsweetened 2 tsp matcha powder 1 tbsp coconut oil 1/4 pistachios, chopped (for rolling)
I typically use an
unsweetened coconut milk creamer from the market but have more recently fallen in love with homemade
cashew milk in there instead (after the coffee has cooled down quite a bit, the milk just separates and falls to the bottom of a super hot
cup).
2
cups unsweetened almond milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
1
cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3
cup unsweetened cocoa or cacao powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
-LSB-...] Rosemary Hot White Chocolate2
cups unsweetened almond milk1 tablespoon green tea leaves2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife1 vanilla bean — seeds scraped out1 / 2
cup raw cacao butter — shredded2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours4 soft dates — pits removed and choppedground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional -LSB-...]
* 1/2
cup roasted
cashews * 1/4
cup toasted,
unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4
cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste
* 1 Tablespoon coconut or canola oil * 2 Tablespoons honey * 2
cups raw, unsalted
cashews * 1
cup shredded
unsweetened, dried coconut * 1 red Jalapeno chile, seeded and minced * 1/2 teaspoon salt * pinch freshly ground pepper
12 to 16 ounces penne pasta 1 1/2
cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw
cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain
unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
4
cups dates (pitted if they aren't already) 1/2
cup unsweetened dried coconut plus more for rolling 1
cup cashew (or pieces as they are infinitely cheaper) 1/2
cup coconut oil
1 1/4
cups raw
cashews 1/2
cup nutritional yeast 2 tsp onion powder 2 tsp sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2
cups unsweetened soymilk 1
cup agar flakes (about 2 ounces) 1/2
cup canola oil 1/4
cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the
cashews in a food processor; don't allow the
cashews to turn into a paste.
Ingredients 4
cups unsweetened non dairy milk (soy or almond)-- make your own almond milk 2/3
cup raw almonds (or
cashews) 3 tablespoons non dairy
unsweetened yogurt or probiotic powder from about 6 capsules Directions 1.
Non-stick cooking spray 1
cup raw
cashews 1
cup raw almonds 1/2
cup puffed rice cereal 1/2
cup dried tart cherries, roughly chopped 1/3
cup sunflower seeds 1/3
cup unsweetened coconut flakes 1/3
cup brown rice syrup
Ingredients: Crust: 1 bag of original granola / 1/3
cup Carrington Farms Liquid Coconut Oil / Filling: 1 1/2
cup soaked raw
cashews (soak for 3 hrs) / 1/3
cup pure maple syrup / 1/3
cup / Carrington Farms Liquid Coconut Oil / 1/2
cup frozen wild blueberries / 1 TBSP vanilla extract / a splash of
unsweetened vanilla almond milk.
2 1/2
cups unsweetened nut milk — almond,
cashew, or hazelnut (chocolate if available) 1 tablespoon cornstarch 2 tablespoons
unsweetened Dutch cocoa powder 1/2
cup coconut sugar 4 ounces bittersweet chocolate 1/2 teaspoon vanilla extract 1/2 teaspoon Kosher salt 1 medium, ripe avocado 1/2
cup chopped, toasted nuts (walnuts, almonds,
cashews or pecans)
Bring 1.5
cups unsweetened milk of your choice (almond,
cashew, coconut or hemp milk are great) to a bare simmer in a small pot over medium - high heat.
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
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
Pin It Author: Sarah Fennel Ingredients: For the bottom layer 1
cup medjool dates, pits removed 1
cup raw
cashews 3 tablespoons coconut oil 1/4
cup unsweetened shredded coconut For the middle layer 1
cup raw
cashews 1/3
cup coconut... Continue Reading →
1.5
cups of raw
cashews soaked overnight in cold water 1
cup of pumpkin puree 1/4
cup of almond or
cashew milk (
unsweetened)-- I used Silk
cashew milk 1/4
cup of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/8 teaspoon clove Pinch salt
1
cup of
cashews — soaked in water for at least 3 hours or overnight 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/2
cup of
unsweetened almond milk 1/2 teaspoon of salt A pinch of black pepper
1
cup of
cashews — soaked in water for at least 3 hours or overnight 1 small white onion or 1/2 a regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4
cup of
unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1
cup of frozen peas
White Sauce 1
cup of
cashews, soaked at least 4 hours and drained 2 tbsp of coconut oil, softened 2 tbsp of nutritional yeast 2 tsp of plain,
unsweetened vegan yogurt 1 tsp of miso 1/4 tsp of salt 1/4 tsp of xanthan gum half of your head of roasted garlic enough water to blend (I used about 1/2 of a
cup) Place everything except the water in the blender and start to blend the sauce.
1/2
cup frozen blueberries 1/2
cup frozen raspberries 1 handful spinach leaves, washed well 1
cup unsweetened almond or drinking coconut milk 1 Tbsp
cashew butter 1 Tbsp coconut yoghurt 1 cm piece fresh ginger, grated pinch vanilla powder
Pin It Ingredients: Crust 1/2
cup unsweetened coconut flakes 2 1/2
cups almond meal / flour 1/2
cup coconut flour 1/2 teaspoon salt 4 tablespoons coconut oil 4 tablespoons maple syrup Caramel Layer 1
cup creamy nut butter (I used
cashew but you... Continue Reading →
1
cup of
unsweetened non-dairy milk (
unsweetened almond vanilla or
unsweetened cashew vanilla works well)
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 ric
unsweetened non-dairy milk (I used Silk
Unsweetened Almond Milk, but you could also use unsweetened soy, cashew, coconut, oat, hemp, or ric
Unsweetened Almond Milk, but you could also use
unsweetened soy, cashew, coconut, oat, hemp, or ric
unsweetened soy,
cashew, coconut, oat, hemp, or rice milk too)
One
cup of
unsweetened cashew milk contains 25 calories, 2 grams of fat, 0 grams of fiber, and 1 gram each of protein and carbohydrate.
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1
cup raw
cashews 3/4
cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2
cup plain,
unsweetened vegan milk or water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1
cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
The exact calorie and protein content of your shake will vary, depending on what milk source and protein powder you use (the
unsweetened almond and
cashew milks contain 25 calories per
cup).
1 tablespoon
unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3
cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or /
cashews) 1/2
cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butter
1
cup oats (see note on oats) 1/4
cup shredded coconut,
unsweetened 1/2
cup crispy rice cereal (use a gluten free brand if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand of healthy and allergy friendly chips we use)
1/2
cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2
cup plain,
unsweetened almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio, shredded (about 5 to 6
cups)
Cashew Butter Frosting 1/2 cup of smooth, unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla e
Cashew Butter Frosting 1/2
cup of smooth,
unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla e
cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1
cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla extract