I didn't have flax so I used a few
tablespoons of vanilla soy yogurt instead... so good.
So I used 3
tablespoons of vanilla soy milk with a teaspoon of apple cider vinegar in it instead of the water.
Not exact matches
1 cup unsweetened
soy milk, divided into 1/4 cup and 3/4 cup 2
tablespoons arrowroot powder 2 to 2 1/2 cups plain
soy creamer (I used French
Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla
Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla vanilla extract
I just wanted to point out that I now make this with
vanilla soy milk and sweeten it with about a
tablespoon of honey.
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
Frosting Version # 2 2 cups powdered sugar 2
tablespoons water / juice / rice /
soy / cow's milk 1/2 teaspoon
vanilla extract or a drop or two
of mint or orange, etc. extract
2 cups rolled oats 2 cups light
vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch
of nutmeg 2
tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
8
tablespoons butter or dairy - free shortening,
of choice 4 ounces unsweetened baking chocolate 1 1/2 cups sugar 2 eggs 1/4 cup milk
of choice (cow, rice,
soy, nut, hemp) 1 teaspoon pure
vanilla extract 1 cup gluten - free flour blend
of choice 1/2 teaspoon salt
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch
of whole sea salt 3
tablespoons cream
of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured
soy milk (OGM - free) 1
tablespoon natural
vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
1) 2 cups
of hazelnut meal 2) 4
tablespoons tapioca flour (or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon
of salt 5) 1/4 cup
of butter (or ghee, coconut oil or palm shortening) 6) 1/2 cup
of brown sugar (or 1/4 cup honey) 7) 1 large egg (or two small eggs), room temperature 8) 1
tablespoon of pure
vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy,
soy free)
1/2 cup
soy milk 1
Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5
Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon
vanilla extract
1 cup brown rice flour 1/2 cup tapioca flour 1/2 cup almond flour 1 cup oat flour 1 & 1/4 cup brown sugar 1/2 cup coconut flakes 1/4 cup chia seeds 1
tablespoon cinnamon 1 tsp xanthan gum 1 tsp salt 1 tsp baking soda 3/4 cup olive or coconut oil 1
tablespoon apple cider vinegar 6
tablespoons soy milk (or almond milk, rice milk, etc) 1
tablespoon Kahlua liquor 1
vanilla bean, split and scraped
of beans
I made them vegan by replacing the eggs with 125 ml
of vanilla soy yogurt, a couple
tablespoons of flax meal mixed with some warm water and 1/2 tsp
of xanthum gum.
1 cup
of vegan margarine 1 cup
soy milk, preferably
vanilla flavor 1
tablespoon lemon juice 1 teaspoon
vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2
tablespoons Ener - G egg replacer 7-1/2
tablespoons water Frosting
1 cup all - purpose flour 1 cup cornmeal 1
tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or vegetable oil 3/4 cup
soy milk 2
tablespoons soy yogurt 1 teaspoon
vanilla extract Finely grated zest
of 1 lemon 1-1/4 cups blueberries
2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup
Soy Free Earth Balance Butter 3
Tablespoons Unsweetened Applesauce 1 teaspoon Pure
Vanilla Extract 1/3 cup Honey 1 1/2 cups Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon Cream
of Tartar 1 cup Sugar Free Chocolate Chips
Optional: Chocolate Frosting, Dairy - Free, Egg - Free,
Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if nee
Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2
tablespoon unsweetened cocoa (not the Dutch - process kind) pinch
of salt 2 heaping
tablespoon non-hydrogenated margarine (I use
soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if nee
soy - free Spectrum) or shortening 1/2 tsp
vanilla extract 2
tablespoons water (or milk or coffee)-- use a bit more if needed
Cake ingredients: 1/3 cup unsweetened almond or
soy milk 1 teaspoon raw apple cider vinegar 2
tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1
tablespoon ground ginger 1 teaspoon ground cinnamon pinch
of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons
vanilla extract or
vanilla bean paste 1/2 cup vegan chocolate chunks
In another mixing bowl beat together peanut butter, confectioner's sugar, 2
tablespoons of soy creamer and
vanilla extract to form a moist but firm dough.
1 3/4 cups almond or
soy milk 1
tablespoon apple cider vinegar 1/4 cup
of water 2 teaspoons
vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a food processor) 6
tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon
vanilla 2 1/2
tablespoons milk or
soy milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1
tablespoon unsalted butter 1 teaspoon
vanilla extract Topping: 1 cup heavy cream 3
tablespoons sugar 1/2 teaspoon
vanilla Preheat oven to 350 degrees F.
I added 1
Tablespoon of dried fruit bits and used
vanilla soy milk.
-- 1 cup
of frozen mango cubes — 1 cup halved fresh strawberries — Half a cup
of chilled mango nectar — 1 cup
vanilla yogurt or
vanilla soy milk — 1
tablespoon of frozen pineapple juice concentrate — 2
tablespoons of flaxseed oil
Ingredients · 2 scoops IdealFit protein powder · 1 cup cashews · 1 cup almonds · Teaspoon
of maple syrup or honey · Teaspoon
of vanilla extract · (have ready a few drops /
tablespoons of almond or
soy milk) · handful
of dark chocolate chips, dried fruits or shredded coconut
CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c chia seeds — 1 c almond milk (or any other nut,
soy, rice or hemp milk)-- 2 Teaspoons
of Maple Syrup (or agave, stevia, rice malt) * For
Vanilla Pudding: — add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almon
Vanilla Pudding: — add 1/2 Teaspoon
of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almon
Vanilla Extract add fruit or berries,
vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almon
vanilla beans, oats, nuts * For Chocolate Pudding: — add a
tablespoon of raw cacao and / or use chocolate almond milk.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2
tablespoons maple syrup, Grade B or dark amber 3
tablespoons raw light agave syrup 6
tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure
vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces
of vegan white chocolate melted 2
tablespoons arrowroot dissolved in 6
tablespoons soy creamer
1/2 teaspoon cream
of tartar 1 teaspoon baking powder 1/2 cup coconut oil or vegan butter substitute 2 cups flour 3/4 cup sugar 1 pinch
of salt 1 teaspoon
vanilla extract 1/4 cup
soy or almond milk 1/4 cup cinnamon sugar (I like a blend
of 1
tablespoon of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)