Sentences with phrase «nondairy milk if»

Puree until smooth, adding some of the nondairy milk if needed to blend.

Process again until the mixture is completely smooth and creamy, adding a bit more of the nondairy milk if the mixture needs it.

Mix in a pinch of salt and add a splash of nondairy milk if needed to fully blend the greens.

It's not too hard to make and gives you a quick nondairy milk if you have some cashews on hand.

Stir until well combined, adding more nondairy milk if needed to make a smooth, slightly stiff batter.

Add a tablespoon of nondairy milk if you need to thin it out a little.

Not exact matches

Mix all of the oats, along with salt, leavening, a smidge of (brown or coconut) sugar, and buttermilk (nondairy milk + vinegar or regular buttermilk if you prefer / drink dairy), and then spread in a greased or well - sprayed 8 - inch baking pan.

Nondairy milk or fresh juice can also be substituted for the water if you want to add a bit more flavor or sweetness.

If you'd like, add in a splash of milk (dairy or nondairy) at the end of the cooking process.

Place all ingredients except for the nondairy milk and peanuts in a food processor fitted with the «S» blade and process until ingredients are incorporated, scraping down sides if necessary.

If you've used Swerve in place of sugar, add 1 tablespoon of nondairy milk to the batter and mix to combine, so the batter is easier to scoop.

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

If necessary, you can add more nondairy milk to help blend.

Warm the cooked quinoa in a small saucepan with a little nondairy milk (or, if cooking from the start, add the nondairy milk once the quinoa is done).

If you need a bit more to moisten all the dry ingredients, add 1 tablespoon additional nondairy milk at a time, but let the dough remain stiff.

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!)

If you are having trouble getting it completely smooth then add a tiny splash of nondairy milk, preferably coconut milk.

Also, this recipe works just fine too if you use hot water instead of the nondairy milk.

If it seems like the sauce will be difficult to pour out of the blender, add just a touch more nondairy milk and blend again.

If it's thicker than you'd like, stir in nondairy milk as needed to achieve the desired consistency.

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

If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.

Whisk the oil, maple syrup, nondairy milk, vanilla, chocolate extract (if using), and vinegar in a separate medium bowl until completely combined.

If it is quite thick, add a couple of tablespoons of nondairy milk (see video for proper consistency).

Whisk nondairy milk into flour and agar in small saucepan until smooth (You can use a hand immersion blender if you wish, or even run it through the blender).

Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.

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

If it doesn't stick, add a bit more nondairy milk until it does.

If it's not becoming smooth, add a tablespoon of nondairy milk.

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)

If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency.

If you would like to use a nondairy milk, I recommend using unsweetened almond milk.

I prefer coconut milk if I'm going the nondairy route and Whole Foods sells an excellent unsweetened kind thats almost the same amount of calories as almond milk.

If you over do it with the blender or the nondairy milk, just pop it in the freezer for up to an hour.

Lactose - intolerant children could get enough calcium by drinking alternatives such as soy milk or calcium - fortified juices, but the federally funded program, which provides free meals to needy children, won't reimburse schools for a lunch if they substitute nondairy alternatives for milk.

(Of course, if youâ $ ™ re allergic to milk or have a very strong lactose intolerance, a truly nondairy milk is a better choice for you.)

To create an overnight version, add spices, nut butter, honey, dried fruit (if desired), and nondairy milk to cooked rice and allow to set in the refrigerator overnight.

6 cups nondairy milk, water or tea 1 banana (raw or frozen) handful of raw nuts (I love Brazil nuts in here but any kind will do) 3 tablespoons raw chocolate powder 2 tablespoons coconut oil 2 tablespoons hemp seeds 1 tablespoon chia seeds 1 tablespoon maca powder 1 tablespoon pure maple syrup (a bit more if you have a sweet tooth, but not too much!)

Nondairy milk or fresh juice can also be substituted for the water if you want to add a bit more flavor or sweetness.

If you would like to stay vegan, perhaps you don't have or can't afford a good milk source, you can ferment in nondairy sources.

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-...]

If you suspect you're lactose intolerant, you might reduce your symptoms by trying nondairy replacements such as almond milk or soy «dairy» products, or taking a lactase tablet before eating foods with lactose.

If you don't use dairy products or you just want to try a nondairy addition to oatmeal, try fortified soy mik, rice milk or almond milk, which all supply the same and sometimes more nutrients than dairy milk.

If you're looking for creamy, go with a milk or nondairy milk base.

Whisk the oil, maple syrup, nondairy milk, vanilla, chocolate extract (if using), and vinegar in a separate medium bowl until completely combined.