Sentences with phrase «milk in a blender or food processor»

Combine chickpeas, yogurt, cumin, lemon juice, cinnamon, sea salt and milk in a blender or food processor and blend until smooth.

Place 1 cup of the roasted sweet potatoes along with the almond milk in a blender or food processor.

Place the kale or spinach, chia seeds, and milk in a blender or food processor and puree until smooth.

Combine bananas, vanilla extract, and half of almond milk in blender or food processor.

Not exact matches

Begin by blending the soaked cashews in a high - powered blender or food processor, with enough coconut milk to almost come to the top of the nuts.

Combine coconut water, coconut milk, sea salt, honey and mixed berries in a blender jar or bowl of a food processor.

Step 2: In a high powered blender or food processor add the frozen strawberries, sweetened condensed milk and heavy cream and gelatin mixture.

In a food processor or blender, add raspberries, coconut milk, coconut oil, apple cider vinegar, and vanilla extract.

Mix all the ingredients in a high speed blender, or food processor, adding more almond milk as neccessary.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

In a blender or food processor, combine the raisins or dates, coconut milk, and warm water and blend until smooth.

In food processor or blender, process lime juice, coconut milk, peanut butter, mint, basil, hot sauce, soy sauce, and 1 tablespoon water until smooth; set sauce aside.

Make the fudge sauce: Place pitted dates and milk of choice in blender or food processor and blend until completely smooth and creamy.

In a blender or food processor, pulse the chestnuts, coconut milk, and vanilla extract until you have a coarse paste.

Drain the cauliflower and place it in a food processor or blender with the parmesan, ricotta, salt, sage, garlic, and milk and puree until smooth.

The base if made of oat flour (oats processed in a food processor or blender), ripe bananas, cinnamon and plant - based milk.

In a food processor or blender, make a smooth paste of the garlic, ginger, peppercorns, coconut milk, and red and green chiles.

Blend the milk, cream, eggs, honey or maple syrup and vanilla extract, and optional alcohol in blender or food processor until smooth.

1 Blend 3/4 of the strawberries, 3/4 of lime zest, lime juice, condensed milk, orange juice, sugar and cream cheese in a blender or food processor until smooth,

Place the cooked apples or puree in a blender or food processor with the date paste, vanilla, almond milk, almond butter and vinegar.

In a blender or food processor, combine the pitted dates, sea salt, vanilla and almond extract (if using) and non-dairy milk.

While your vegetables are cooking, in a blender or food processor, whizz together the tofu, tahini, chickpeas, non-dairy milk, nutritional yeast, turmeric, and seasonings to create your «eggy» base.

Drain the nuts, put them in the container of an electric blender or food processor, and reduce them to a fine paste (adding a little milk or water if the paste begins to clog).

In the food processor or blender, add 1/4 cup (30g) hemp seeds, olive oil, almond milk, lemon juice, walnuts, basil, salt, garlic, and pepper.

In a blender or food processor, combine the ripe avocado, butter, sweetener and milk until smooth.

Combine the sautéed onion and garlic with the tofu and nondairy milk in a food processor or blender.

Place beans and milk in the bowl of your food processor or blender and puree until ultra smooth, about 2 minutes.

In a blender or a food processor, layer the wet ingredients first (almond milk to almond butter), then the oats and remaining dry ingredients (baking powder to ginger) on top.

Place veggies, nondairy milk and parsley in blender or food processor and purée until smooth.

In a blender or food processor fitted with the steel blade, place the milk, melted coconut oil, eggs and honey, and pulse to combine.

Make the sauce: In a small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea salt and pepper to taste.

In a blender or food processor, add ingredients in this order: coconut milk, avocado, coconut sugar and raw cacao powdeIn a blender or food processor, add ingredients in this order: coconut milk, avocado, coconut sugar and raw cacao powdein this order: coconut milk, avocado, coconut sugar and raw cacao powder.

In a high - speed blender or food processor, mix the cashews, soy milk, salt, cayenne pepper, and lime juice together until you get a creamy sauce.

To make this yummy cheese sauce mix in a blender or food processor, 1/4 cup raw cashews, 1/3 cup almond milk, 1/4 cup nutritional yeast and a pinch of Himalayan salt.

Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up, in a small blender or food processor.

For the filling, place soaked cashews in your food processor or blender together with almond milk, water, fresh lemon juice and blend well until you get a thick cream.

Blend the milk and dates in a food processor, or using an immersion blender until you get a slurry consistency.

In a blender or in a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemoIn a blender or in a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemoin a food processor, blend the almond milk, rye flour, baking powder, vanilla extract, maple syrup, coconut oil and lemon.

In a blender or food processor, combine the ground flaxseed, mashed banana, almond milk, coconut oil, maple syrup and vanilla.

The Coconut Spirulina Smoothie Bowl To Make: Blend 3 frozen bananas + 1 cup almond / coconut milk (carton; not canned) + 1/2 teaspoon spirulina powder in a high speed blender or food processor until smooth and creamy.

Blend the dates, oil, milk, tahini, and maple syrup (if using) in a food processor or blender until a paste forms.

Pour the hot milk into a blender or food processor and sprinkle in the gelatin.

Puree the tofu with the nondairy milk and salt in a food processor or with an immersion blender in its container.

Place 2 of the bananas in a blender or food processor with the milk, vanilla, vinegar, almond butter and date juice concentrate.

Once the cooked sweet potatoes have cooled, save 3 tablespoons aside and throw the rest in a blender or food processor along with the dark date juice concentrate, milk, tahini and vanilla.

In a food processor or blender, combine the almond milk, coconut oil, vanilla and bananas.

In a blender or food processor, combine 1/4 cup of coconut flour, one tablespoon of ground flaxseed, one egg, three egg whites, 1/4 cup of unsweetened almond milk and 1/2 teaspoon baking soda.

In a blender or food processor, puree the cashews with 1/4 cup of the almond milk until smooth.

Transfer the broccoli and chives to a blender or food processor and puree for 1 - 2 minutes on hight or until you reach your desired consistency, adding reserved water, breast milk, formula, water or broth in 1/4 increments if needed.

Combine the dates, coconut butter, ripe banana, vanilla, and sea salt in the blender or food processor until completely smooth, stopping to scrape down the sides and adding milk a tablespoon at a time as needed to blend.