Sentences with phrase «nondairy milk until»

Using a blender, blend the beans and nondairy milk until very smooth.

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

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...

Not exact matches

Just slowly add nondairy milk and keep processing until it makes a ball.

Stir in the apple puree, vanilla extract and nondairy milk and mix just until incorporated.

Slowly add the nondairy milk, continue to whisk until the sauce begins to thicken.

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.

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

Add about a cup of the nondairy milk and continue to process until smooth and creamy.

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

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

Combine the flour with the nondairy milk in a shallow bowl and whisk until smooth and lump - free.

Whisk the oil, maple syrup, nondairy milk, extracts, and vinegar in a separate medium bowl until very well blended.

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.

Remove cutlets from nondairy milk one at a time & dredge in flour mixture, using one hand for dry & one hand for wet ingredients, until thoroughly coated.

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

Add the maple syrup, vanilla extract and nondairy milk, and blend continuously until the mixture is completely smooth, stopping to scrape the sides as needed.

Add the nondairy milk / lemon juice mixture, oil, vanilla and mashed bananas, and stir with a large spoon until combined.

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.

Combine the pineapple, nondairy milk, and sweetener in a food processor and blend until the mixture has a smooth ice cream consistency is formed.

Heat the nondairy milk in a small saucepan over medium - low heat until steaming hot but not boiling.

Puree the tofu with the nondairy milk in a food processor or the container of an immersion blender, until velvety smooth.

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.

Add more water or nondairy milk, about 1/4 cup at a time until you have a thick batter.

Put the potato pulp, white beans, nondairy milk, garlic powder, and ⅛ teaspoon salt in a high - performance blending appliance and process until smooth.

Put the potato pulp, white beans, nondairy milk, garlic powder, and ⅛ teaspoon salt in a high - performance blending appliance and process until smooth.

In another bowl, whisk together the nondairy milk, oil, maple syrup, vinegar and vanilla extract until well blended.

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

Add the nondairy milk and the banana and blend until a batter forms.

3 In a medium bowl, whisk the nondairy milk and egg replacer together until smooth and frothy.