Sentences with phrase «soy milk so»

We are out of soy milk so Gary blended up some Cashews for Cashew Milk.

We are out of soy milk so Gary blended up some Cashews for Cashew Milk.

To my taste almond milk has a more subtle, neutral flavor than soy milk so I like to use it in places where the flavor of the milk is front and center (like in puddings and ice cream).

I only had plain soy milk so I added in two teaspoons of vanilla and also a teaspoon of cinnamon per another reader's suggestion.

thanks so much for the tips I just found out that I'm lactose intolerant and I don't like soy milk so I'm going to try almond milk

But its primary ingredients are tofu and chocolate soy milk so it is practically health food.

I had recently started drinking chocolate soy milk so I could get a reliable source of B12 every day and I have always cooked with oil and I generally don't restrict myself from eating anything else I might want (as long as it's vegan).

In answer to your question about soy milk I honestly don't know as I don't use soy milk so don't know much about it's consistency etc, I can't see any reason why it wouldn't work but don't want to promise it will incase it doesn't!

Not exact matches

Hi, what is the best way to mix nut butter with plant based milk (like almond or soy milk), so I can make my overnight oatmeal / chia seeds breakfast?

Also, I drink soy milk but I've heard a lot of people saying how delicious almond milk is so I bought some from the store it said it was organic so I didn't even check the ingredients.

They're free of wheat, nuts, milk / dairy, soy and corn, so they're a good option for almost any allergy - specific diet.

I do nt like using the parve milk too many chemicals so can I use 2 cups of the soy or rice milk instead thanks sounds like a great recipe cant wait to make it for shabbat

We try not to indulge in too much dairy, so I substituted soy / rice milk for the milk, and a silken soft tofu for the yogurt.

I don't believe that soy is healthy and I try to avoid it for the most part, so soy milk is not a good option in my opinion.

$ $), so I am substituting soy milk and coconut butter for the heavy cream.

I have a baby with a milk / soy allergy and needed to find an alternative milk (for me) for a good value so that I could nurse him.

Oh, and milk, eggs and soy don't love me so much either, which is why you find me lurking on your blog.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

Mix 1 tablespoon lemon juice in 1 cup of soy milk and let it stand for 5 or so minutes until it curdles.

I'm excited to try this — I'm picking up some peaches tomorrow so I can make this I'm wondering if I can sub Almond milk for the soy milk just because it's an ingredient I already have.

Of course there are more obvious ways to keep your cocktail vegan friendly — if you're making a cream based cocktail, you can alternatively switch it up with soy or almond milk so it'll still have that creamy edge.

For the yogurt I used soy milk with a teaspoon or so of lemon juice.

My daughter has intolerances to everything under the sun (or so it seem), I found a margarine that worked without milk, soy, coconut, annatto or artificial color (and it wasn't an easy task!).

My daughter has a dairy & egg allergy so I also substituted soy milk & 2 T flaxseed + 3 T water for the eggs.

Needless to say, there is a lot of controversy around soy, so don't prefer soy milk.

I haven't tried these with soy milk or almond milk, so I'm not sure if the taste will be the same.

Thank you so much for the recipe, I sometimes add a tub of soy yogurt to the bowl and lessen the amount of milk and place sliced bananas and blue berries, my kids, hubby and myself devour them every time.

I couldn't get So Delicious Coconut Milk, had to read the labels on so many as many contain Soy which is not healthy, brought home a Silk Almond / Coconut blend & it is gross tastinSo Delicious Coconut Milk, had to read the labels on so many as many contain Soy which is not healthy, brought home a Silk Almond / Coconut blend & it is gross tastinso many as many contain Soy which is not healthy, brought home a Silk Almond / Coconut blend & it is gross tasting.

I tend to have plain, unsweetened almond or soy milk in my fridge most of the time, so that's what I usually use, but you can use any kind of milk you like or happen to have on hand.

I'm allergic to soy, almonds, and coconut, so that cuts out all the milk alternatives I knew of.

We're dairy free, soy free, and mostly tree nut free, so we use coconut milk.

So there are still two niches, (at least in the Seattle area) that need to be filled for those who are milk and soy intolerant.

I made this last night and it was amazing... I used a cashew cream and almond milk blend for the yoghurt instead to keep it soy free but it was so amazing.

I love this idea bc I can not have milk or soy so these are perfect I just need to get the ingredients to be evenly distributed and they were a little thin what size pan did you use.

So maybe next time I'll use 1/4 cup soy milk and see if that works out better.

I'm allergic to cow's milk, so i substituted soy milk.

I'm already lactose intolerant so I'd like to think that one day that transition might not be too hard, I was wondering though; is almond milk a good enough substitute for dairy, or should I switch to soy?

I didn't add any sugar, since the soy milk was so sweet.

My avocado was slightly less ripe than I wanted it to be so it needed some help in the blender so I added 1 tablespoon of soy milk to provide a little extra liquid.

So my husband and I tried it with unsweetened vanilla almond milk (which i find «creamier» than soy).

So I use Soy milk — Almond & Cashew Milks.

The frosting will be relatively thick so you can add the soy milk to help it smooth out a little bit.

The packaging process for soy milk has been carefully constructed so that the milk is not exposed to air and possibly contaminated with bacteria.

I'm still partial to soy milk as my go - to vegan milk, but cashew milk has many uses, even more so than almond milk, in my opinion.

[i feel so dum asking this], and, if im using soymilk + ginger powder instead of the ginger tea how many soy milk + ginger i use?

Hmmm, only had coconut milk so used that instead of soy and was out of vanilla so used cold brewed coffee concentrate.

So this recipe is my solution to that problem that I created last year and is still one of my favorites for whipping up when I want a sprinkle of something similar to muesli or granola to use on top of smoothies or to put in a bowl with a little almond or soy milk as a quick snack.

You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a tablespoon of soy milk at a time until you get a smooth, pourable consistency.

I know there's a difference in certain soy milk brands, so perhaps another one might have been better.

I only know that Reeses PB cups contain peanuts (of course; — RRB - & soy; Snickers contain egg whites & milk... so if you're trying to avoid other allergens (besides wheat / gluten) you should skip those.