I melt 2 tsp
of Earth Balance butter in a pan and then throw in the onion.
Not exact matches
I just made these vegan using
earth balance instead
of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips).
I have a friend that made it with almond milk instead
of regular milk and
Earth Balance instead
of butter.
Use a dairy - free crunchy cookie crumb (my gluten free graham crackers work great), and
Earth Balance buttery sticks in place
of the
butter, gram for gram.
Lately, I've been making it vegan using flax seed meal instead
of the egg and
Earth Balance butter substitute.
For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your vegetable broth is, start with a pinch and go from there For vegan, use
Earth Balance butter or similar This may seem like alot
of steps, but it comes together pretty quickly.
I veganized simply by using
earth balance vegan
butter instead
of regular
butter.
I used
Earth Balance in place
of butter in the cookie dough and Spectrum Organic Shortening in the frosting.
Is this technique or to be expected when using
Earth Balance instead
of butter?
I tried these tonight using baby portobellos, and
Earth Balance in place
of the
butter, and they were phenomenol!
1 cup
Earth Balance vegan
butter 1 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup
of water 3 cups all purpose flour cinnamon sugar
Instead
of the
butter, I bet you could use
Earth Balance or the oil
of your choosing.
of Earth Balance Spread (or you can use
butter) + 1/4 cup all purpose flour.
For my allergies I make the following changes: rice pasta, coconut milk instead
of cream, GF flour blend,
earth balance instead
of butter and GF breadcrumbs.
I also used
Earth Balance instead
of butter.
(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 coconu
Butter in place
of sunflower
butter, honey instead of coconut nectar, and olive oil in place of coconu
butter, honey instead
of coconut nectar, and olive oil in place
of coconut oil.
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.
1/2 cup (1 stick)
Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut
butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch
of salt 1/2 cup peanut
butter and / or chocolate chips
2 tablespoons
butter or
Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk
of choice 1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup
butter or
Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk
of choice or almond meal 1/4 teaspoon salt 3/4 cup milk
of choice (not skim or lite) 1 tablespoon grated lemon zest
The only changes I made were that I used
earth balance non-dairy original
butter sticks, doubled the recipe, used 3 1/2 cups ground oats and 1 cup
of a gluten free flour blend.
1/2 cup
butter or
Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4 cup milk
of choice 1 tablespoon grated lemon zest, more to sprinkle on top, optional
1 1/2 cups (6 ounces) gluten - free graham cracker crumbs or crushed cookies
of choice 1/2 teaspoon cinnamon, optional 6 tablespoons unsalted
butter or
Earth Balance or dairy - free shortening
of choice, melted
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
Had my husband taste
of this side - by - side with
Earth balance butter and he could not distinguish much difference.
I read through Kim's recipe and it called for melting your favorite type
of butter, mine being
Earth Balance soy free version.
** To make vegan, simply swap the
butter for vegan
butter, such as
Earth Balance and use a non-dairy milk
of choice.
So, I took a gander inside my fridge and saw three
of my most favorite dairy substitute products: Tofutti Sour Cream, Daiya Cheese and
Earth Balance Butter.
Instead
of coconut oil, I use
earth balance (vegan)
butter & I do 1/2 c brown sugar, 1/2 c white sugar instead.
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
(In case anyone else wonders about this substitution... I used
Earth Balance instead
of butter and the texture / taste was great)
4 tablespoons
Earth Balance dairy - free
butter or coconut oil (coconut oil will result in crunchier treat with a hint
of coconut flavor)
For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «
butter» (like
Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4 cup almond milk, hemp milk or other milk substitute
of choice
I just substituted one tablespoon
of chia seeds mixed with 3 tablespoons
of water for the egg and
Earth Balance for the
butter.
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
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
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
Usually weekend breakfast's for us consist
of coffee for Peter, some sorta iced mocha espresso drink for me and bagels with peanut
butter or
earth balance (sometimes both).
A little dollop
of Earth Balance Vegan «
Butter» and I'm in heaven...
When I compared it with the
Earth Balance brand
of vegan
butter I use currently, I found it to be very comfortable and texture, and taste.
Dairy - free: I have successfully made this recipe dairy - free by using
Earth Balance buttery sticks in place
of unsalted
butter (just reduce the salt by half) and non-dairy plain yogurt in place
of yogurt.
& 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.
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup
of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan
butter (I use
Earth Balance) 1 cup unsweetened shredded coconut
for the buttermilk, add 1 tsp
of lemon juice to a measuring cup, then top off with almond milk to equal one cup (or dairy free milk
of your choice)... for your
butter; substitute coconut oil or
Earth Balance buttery sticks.
Just made these, unveganized with an egg and
butter instead
of chia and
earth balance.
I veganized this recipe by replacing
butter with
Earth Balance and,
of course, eggnog with coconut nog.
To make it even creamier, you can add a few teaspoons
of olive oil or
Earth Balance (a non-dairy
butter).
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C
butter or
Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream
of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted
butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
I also used
Earth Balance instead
of butter, making my cookies vegan.
I made a simple crust using honey - free graham cracker crumbs and
Earth Balance butter spread, but followed your recipe for the filling, adding in swirls
of vegan friendly dark chocolate.
And it all started with my love for obsession with Creamy Coconut Peanut
Butter by one
of my favorite plant - based brands,
Earth Balance (No this is not a sponsored post).
You could easily pile this up with your favourite toppings, or you can go the route I preferred which was just a simple swipe
of vegan
butter (such as
Earth Balance), a drizzle
of maple syrup, and a sprinkle
of powdered ginger.