Sentences with phrase «unsweetened plain soy milk»

for mayo base: 1/2 cup (125 mL) unsweetened plain soy milk 1 cup (250 mL) sunflower oil 1/2 tsp (2 mL) dry mustard powder 1/2 tsp (2 mL) apple cider vinegar 1/2 tsp (2 mL) raw agave nectar 1 tsp (5 mL) sea salt 2 tsp (10 mL) freshly squeezed lemon juice for garlic mayo: 1 to 2 cloves garlic, minced

Not exact matches

Even for myself, I have recently switched from plain unsweetened soy milk to Ripple, a plant milk made from yellow peas.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

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 extract

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

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring

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 1/2 cups unbleached all - purpose or whole wheat flour (or a combination) 1 teaspoon salt 2 teaspoons sugar 1/2 cup oil 2 tablespoons unsweetened or plain soy milk

Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4 cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2 cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.

FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

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.

1/2 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)

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)

olive oil mayo 1/4 cup plain, unsweetened soy milk 1/4 teaspoon sea salt 1 small garlic clove 1 1/2 teaspoons fresh lemon juice 1 teaspoon maple syrup (optional, but I like it for this sandwich) 1/2 cup cold pressed, extra virgin olive oil

1 cup (250 mL) light spelt flour 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) curry powder 3/4 cup (175 mL) water 1/2 cup (125 mL) plain unsweetened soy milk

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.

I used unsweetened plain almond milk instead of soy.

1 cup of a plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened plain almond or plain unsweetened organic soy) *

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

7 ounces of tofu 11 ounces (by weight) of plain unsweetened soy milk (about 1/3 of a quart container)