Sentences with phrase «earth balance soy»

I checked my Earth Balance Soy Free spread and it states it's lactose free.

I followed the direction exactly except I used half Earth balance soy - free butter, and half coconut oil.

It is super yummy when thickly sliced and topped with butter, «buttery spread» (i.e. Earth Balance Soy Free, which I have not had since we arrived in Germany and I soooooo miss it), softened coconut butter, cream cheese, or your favorite nut butter.

-- grease the baking dish with butter or Earth Balance soy free «butter».

Looking at the ingredients, it was basically Earth Balance Soy Free.

4 c unsweetened, shredded coconut 10oz chocolate (we recommend Enjoy Life) up to 4 tbsp non dairy margarine (we recommend Earth Balance Soy Free)

Dairy Free Caramel 2 c full fat coconut milk (from the can, just the solid part, when cooled) 10 tbsp dairy free margarine (we recommend Earth Balance Soy Free) 2 tsp salt 3 1/2 c granulated sugar 1 c water 1 / 4c non dairy milk

I did buy some earth balance soy free spread tonight to make cookies for friends.

I was wondering if Earth Balance soy free buttery sticks would work with this recipe to keep it dairy free / soy free.

1/2 cup almond milk 1 t. apple cider vinegar 2 very ripe bananas 1/4 cup Earth Balance Soy - Free 1/2 cup sugar 2 eggs 1 cup packed almond flour 1/2 cup tapioca flour 1/2 cup white rice flour 1/2 t. salt 1/2 t. baking soda 2 t. baking powder 1 T. agar flakes

So I replaced the butter with Earth Balance Soy Free Buttery Sticks and the milk with 1/3 c. rice milk and 1/3 c. orange juice.

I served it with green beans with a little butter (Earth Balance soy free) and lemon squeezed on top.

8 Yukon gold potatoes, peeled and cut into chunks 2 - 4 TBS Earth Balance Soy Butter or your favorite butter 1/4 - 1/2 cup Almond Milk or your favorite milk at room temp Salt and Pepper to taste 3 - 4 parsley leaves sniped small handful of chives sniped

I used Earth Balance Soy - Free Buttery Spread, and the result was soft and chewy.

I'm not a fan of coconut so I used 1/2 cup of earth balance soy free natural buttery spread instead.

I read through Kim's recipe and it called for melting your favorite type of butter, mine being Earth Balance soy free version.

Unfortunately, she's gluten - free, lactose - free and soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth Balance Soy - free for a butter choice.

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Need to know what's in Earth Balance Soy Free Buttery Sticks.

Not exact matches

8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking powder 2 1/2 sticks vegan butter, i use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame sesoy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seSoy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds

If you can't tolerate soy, Earth Balance has a soy - free buttery spread, an olive oil spread, and even a coconut oil spread.

1/2 cup soy margarine, softened (I used Earth Balance) 1/4 cup coffee 1 tsp espresso powder 3 cups powdered sugar 1-1/2 tsp vanilla

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring

Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk

I also used soy free Earth Balance.

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

3 2/3 cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer Powder 4 Tbsp water 1 cup of soy milk

Look for the soy - free varieties from brands such as Earth Balance, or substitute in palm shortening or coconut oil — yes, it works!

1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

2 cups all - purpose gluten free four (Bob's Redmill) 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons apple sauce 1 stick (1/2 cup) Earth Balance buttery spread 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

There will be a soy free buttery spread by Earth Balance, coming out some time this month.

Crust 1 cup flour 1/2 teaspoon salt 1/3 cup margarine (Blue Bonnet Light, Smart Balance Light, or Earth Balance) 2 tablespoons soy milk

BJ, There is a link at the top of this post to the new article I wrote about Earth Balance's soy - free spread.

I also always have Earth Balance dairy and soy free spread here.

-- Earth Balance makes a non - dairy / soy free spread too (nothing like butter, but it does the trick!).

& I also used Earth Balance Coconut Spread (in place of the butter) because both my kids have a dairy allergy & can not have real butter & I like to not always use soy either.

1/2 cup soy milk 1 tablespoon turmeric 1/2 cup nutritional yeast 3/4 package Daiya cheddar cheese shreds 2 tablespoons Earth Balance margarine 2 tablespoons mustard (any kind) 1 can black beans (drained) 1 package soy chorizo («soyrizo») 1 one - pound box macaroni 1 jar salsa 6 corn taco shells, crumbled

4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves

I use soy - free Earth Balance butter substitute)

Recognizing that soy is one of the top 8 allergens, Earth Balance took the soybean oil out for their Soy - Free Spread, using a natural oil blend of palm fruit oil, safflower, canola and olive oisoy is one of the top 8 allergens, Earth Balance took the soybean oil out for their Soy - Free Spread, using a natural oil blend of palm fruit oil, safflower, canola and olive oiSoy - Free Spread, using a natural oil blend of palm fruit oil, safflower, canola and olive oils.

1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup organic raw cane sugar 1 tsp sea salt 3/4 cup ice water

2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup Soy Free Earth Balance Butter 3 Tablespoons Unsweetened Applesauce 1 teaspoon Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon Cream of Tartar 1 cup Sugar Free Chocolate Chips

Earth Balance, known for their dairy - free vegan butter substitutes, has created a soy - free version of their buttery spread.

Can I make them CF... can I use Earth Balance, as they have to be soy free, also.

Made this totally vegan (Earth Balance «butter sticks», soy milk, and Tofutti «cream cheese»).

For the Pesto Biscuits: 2 c all - purpose flour 5 tsp baking powder 1 tsp salt 5 tbsp Earth Balance 1/4 c pesto of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2 c soy / almond milk

A little soy free earth balance and maple syrup were all that was needed.

Wet Ingredients 1/2 cup soy milk 1/2 teaspoon apple cider vinegar 1/2 teaspoon pure vanilla extract Egg Replacer for 1 egg 4 tablespoons Earth Balance margarine