We used
part vegan butter and part cashew butter for the most decadent base.
As for the frosting, it's best when made with equal
parts vegan butter and shortening, but you can use one or the other if that's all you've got.
Not exact matches
The tricky
part is Kori's
vegan, meaning she chooses not to eat any animal products, including eggs,
butter, and cream — the holy trinity of baking ingredients.
I'm not sure if it was the
vegan cream cheese or the recipe, but someone had mentioned that the peanut
butter part tasted more like cheesecake than peanut
butter and I agreed.
Makes a large loaf of fairly dense bread with a nice crumb that's perfect slathered with
vegan butter or as
part of a hearty sandwich
3 years ago this week... Cookies «n cream cupcakes, take 1 Cookies «n cream cupcakes, take 2 2 years ago this week... Homemade almond milk Almost
Vegan in Los Angeles,
parts one, two, three, and four 1 year ago this week... Raw chocolate almond
butter cookies
Part of me thought that I shouldn't even post this
Vegan Almond
Butter Avocado Chocolate Pudding recipe because there are like a MILLION recipes on the Internet.
Moist and rich chocolate cake
part is completely
vegan but this fluffy frosting is not because of Nutella and peanut
butter mixed in, but if you structly hold by the rules you can easily veganized it and still enyoj these mouthwatering cupcakes.
Butter vinaigrette 2 oz / 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black
Butter vinaigrette 2 oz / 60 g organic
butter or ghee (use olive oil for a vegan option and skip the heating part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black
butter or ghee (use olive oil for a
vegan option and skip the heating
part) 2 tbsp organic unfiltered apple cider vinegar 1 spring onion, very finely chopped salt & black pepper
Mega Clump Granola / / Brewing Happiness Red Flannel Beet Hash with Dill / / W U H A U S Small Batch Roasted Soup / / Well and Full Fudgy Nut and Seed
Butter Brownies / / One
Part Plant + What's Cooking Good Looking + Double Thyme + A Couple Cooks Creamy Quinoa and White Bean Risotto with Crispy Brassica Florets / / Vegetarian Ventures + The House by Greenhouse Juice + A Beautiful Plate + Love & Lemons + Naturally Ella Cider and Sunflower House Dressing / / Faring Well Moroccan Stew + Sunshine Everything Crackers / / Golubka Kitchen Coconut Macaroon Cookie Truffles / / wildernessa Seedy Sesame Granola Bars with Chocolate / / Flourishing Foodie Broccoli Caesar with Smoky Tempeh Bits / / Earth & Oven Lentil Crunch Salad with Pepperoncini Dressing / / With Food + Love Easy Gluten - Free Waffles + Maple Spice Buckwheat Crispies Cereal / / Tending the Table Brussels Sprouts Salad with Lime and Miso / / The Green Life Weeknight Root Vegetable Dal / / The Healthy Maven + Blissful Basil Sweet and Sour Cabbage Stew with Rosemary / / The Perpetual Season + Wholehearted Eats Burrito - Stuffed Sweet Potatoes with Rustic Salsa and Guacamole / / Yum Universe + Cookie + Kate +
Vegan Yack Attack + Connoisseurus Veg + Olives for Dinner Whipped Lentil Chipotle Dip / / Spabettie Book Club Tuesday Review / / Shipshape Eatworthy Book Review / / eat.
The best
part of these
vegan chocolate peanut
butter fudge cakes for 2 is they're easy while tasting so rich and indulgent.
Part of me thought that I shouldn't even post this
Vegan Almond
Butter Avocado Chocolate Pudding recipe because there are like a MILLION recipes on the Internet.
Recipe by Kristin Sheehan, Executive Chef Ingredients, Makes 2 - 4 servings 2 BOU Vegetable flavored Bouillon cubes 2 tablespoons
vegan butter 1 leek, sliced (white and light green
parts only) 3 garlic cloves minced 4 oz shiitakes, stemmed and sliced 1/2 cup dry white or red wine 2 cups farro 4 strips of meyer lemon peel 4 sprigs fresh thyme 1 -LSB-...]
Here's a recipe for a
vegan butter with coconut oil, or if you're in a pinch, you can also make a quick mixture of 3
parts coconut oil to 1
part water as a
butter substitute (so, 3/4 cup coconut oil and 1/4 cup water will replace 1 cup of
butter).