I used
unsweetened plain almond milk instead of soy.
Topping 1 teaspoon evaporated cane sugar 1 teaspoon ground cinnamon 2 tablespoons
unsweetened plain almond milk
I made this with
unsweetened plain almond milk and 1 tsp of vanilla extract since I misread the ingredient but otherwise it turned out beautiful and I could not believe it, my chia pudding actually set overnight!
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup
unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
I used
unsweetened plain almond milk to help cream the surprise for the black bean puree — cauliflower!
Just add a splash of
unsweetened plain almond milk to the mix!
Not exact matches
It is made with strawberries,
plain yogurt (try natural Greek style),
unsweetened vanilla
almond milk, honey and a range of delicious, nutritious toppings, including cacao nibs, sliced strawberries, granola, and chocolate - covered strawberries.
Lemon Cream Pie Oats (an overnight recipe, makes 1 big breakfast serving) 1/2 cup old fashioned oats 1/2 cup
unsweetened almond milk 1/2 cup water 1/4 cup
plain Greek yogurt 1 tsp.
I made this tonight and substituted
Unsweetened,
plain almond milk for the coconut
milk and it was delicious!
2 scoops DailyBurn Fuel - 6 in vanilla 1 cup
unsweetened almond milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat
plain Greek yogurt 1 tablespoon crushed graham crackers
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.
1/4 cup
plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp honey or pure maple syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4 cup
unsweetened almond milk
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper
Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup
almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or
plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup
unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon
unsweetened vanilla
almond milk
Ingredients 400 g stale wholemeal bread 600 ml oat
milk,
plain (unflavoured) and
unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I used
almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]
I've recently been using The New Barn
almond milk —
unsweetened plain.
I used 1 cup
plain unsweetened almond milk, 1 cup Trader Joe's Spiced Apple cider, and 2 cups water.
17 oz of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3 cup of
plain,
unsweetened almond milk, lukewarm (or other nondairy
milk) 1.5 tsp active dry yeast 3 cups spelt flour, divided 2 tb vital wheat gluten 1 - 2 cups brown rice flour
Optional vegan «egg wash» (for a shinier, harder crust) 1 tb canola oil 1 tb
plain,
unsweetened almond milk
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and
unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado
1/2 c chilled
unsweetened vanilla
almond milk 1/2 c 2 %
plain Greek - style yogurt 1 c frozen strawberries 1/2 c frozen sweet cherries (we used Earthbound Farm Organic) 1/4 - 1/2 c ice cubes
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch of whole sea salt half a teaspoon baking soda 80 ml
almond milk,
plain (unflavoured) and
unsweetened 90 ml extra virgin olive oil 150 g rice malt syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups
plain unsweetened almond milk or
milk of choice 1/4 tsp sea salt 1/3 cup
plain Greek yogurt or
plain non-dairy yogurt, plus more to garnish 2 tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted
almonds or walnuts, to garnish (optional)
Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups
milk (or substitute
unsweetened almond or soy
milk) 1/4 cup
almond flavored simple syrup (or substitute
plain simple syrup, plus 1/2 — 1 teaspoon
almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.
1 pint of raspberries 1 C whole or 2 %
plain Greek yogurt 1 C
unsweetened almond or coconut
milk 1 1/2 T honey 3 T chia seeds
You can also try a mix of half
plain dairy - free yogurt and half
unsweetened almond milk.
Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar
Plain,
unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley
Ingredients 1 cup mashed overripe banana 1/4 cup coconut oil melted 1/2 cup maple syrup 1/2 cup
plain almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup whole spelt flour 1/3 cup oat flour 1/3 cup rolled oats 1/4 cup shredded
unsweetened coconut 1/2 cup blueberries fresh or frozen
Using the basic recipe with
unsweetened almond milk,
plain yogurt and maple syrup, by morning I had several pieces of oats that had a bluish - green color on them (mold?).
I made it with the cashews but used
plain almond milk instead of
unsweetened.
I used Blue Diamond
Almond - Coconut
milk (
plain,
unsweetened) instead of Califia's, Lyle's Golden Cane Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why not?].
1/2 cup creamy, natural peanut butter 1/2 cup pure maple syrup 1/4 cup raw cacao powder 1/4 cup
plain,
unsweetened soy
milk (or
almond milk)
To start this ice cream off right, I picked up some Silk
Unsweetened Almond Milk and Silk
Plain Almond Dairy - Free Yogurt Alternative!
And with just 30 calories in a serving of Silk
Unsweetened Almond Milk and 6 grams of plant - powered protein in the Silk
Plain Almond Dairy - Free Yogurt Alternative, you can rest easy knowing it's the perfect small way to transition to plant based instead of dairy!
The cream was made by mixing 2 TBSP
plain Greek yogurt, 2 tsp
unsweetened cocoa powder, 1.5 TBSP
unsweetened almond milk, and 1 stevia packet.
the base 1/2 cup rolled oats pinch of fine sea salt pinch of ground cinnamon 1 tablespoon chia seeds 3/4 cup
plain,
unsweetened soy
milk (
almond or hemp work well too)
1/2 cup cashews (soaked 4 hours or longer) 1 tablespoon apple cider vinegar 1/2 cup
plain,
unsweetened almond milk 1 teaspoon lemon zest (from an organic lemon) 1 tablespoon lemon juice 2 tablespoons fresh oregano leaves (or 1 tablespoon dried) 1/2 teaspoon paprika salt + pepper to taste 1 medium radicchio, shredded (about 5 to 6 cups)
Vegan egg wash substitute ingredients (makes a bit extra, usually) 3 tb
plain,
unsweetened almond milk 2 tb canola oil
Wet: 2/3 cup
plain,
unsweetened almond milk 1 tsp apple cider vinegar 2 ripe bananas (see notes) 1/4 cup maple syrup 2 tsp olive oil 1/2 tsp
almond extract 1 tsp vanilla extract 1 small apple, peeled & grated (see notes) 3 tb apple butter (optional)
2 ripe bananas from the freezer, peels removed (unfrozen bananas will work; freezer time will increase) 3 tb
unsweetened cocoa powder 1/2 cup
plain,
unsweetened nondairy
milk, preferably
almond 1/4 tsp salt (NOT optional) Optional ingredients: 1/2 tsp vanilla (brings out sweetness), 1 tb clear liquor (makes them a bit softer), added sweetener to taste (I did not need!)
muffins 1/4 cup coconut oil 1/2 cup pure maple syrup 1/2 cup
plain,
unsweetened almond milk 1 cup mashed, overripe banana (about 2 medium) 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 cup whole spelt flour 2/3 cup oat flour 1/4 cup shredded,
unsweetened coconut 1/2 cup chopped dark chocolate
nutella 1 1/2 cups raw hazelnuts a pinch of salt 3.2 ounces quality, good tasting dark chocolate (about 3/4 cup chopped) 3/4 cup
plain,
unsweetened almond milk 1 teaspoon vanilla
If you need that familiar drizzle of liquid, I would suggest a small amount of
unsweetened applesauce or a bit of
plain almond milk drizzled over.
For the filling, I mix 580g Daiya
plain cream cheese with 60g vanilla vegan protein powder and 2 cups of
unsweetened almond milk, then pour it over the crust.
I have also used
plain unsweetened almond milk and just added a thickener to it.
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup
plain,
unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes of black pepper
Hemp seeds and raw
almonds get blended together with the spices and some
plain,
unsweetened non-dairy
milk in the blender.
1 cup of a
plain,
unsweetened non-dairy
milk (not coconut or rice
milk; choose
unsweetened plain almond or
plain unsweetened organic soy) *
Generally, the
plain varieties of soy that are
unsweetened don't, and the
unsweetened non-dairy
almond milk products do.
mashed cauliflower 2 cups raw cauliflower florets (per serving) 2 tablespoons
plain,
unsweetened almond milk (per serving) 1 tablespoon cold pressed olive oil (per serving) salt to taste