I often
use creamy almond butter in place of the tahini when I'm serving this as a snack.
I love that
you use creamy almond butter in your crumble topping.
I used creamy almond butter as the filling but you can easily switch it out for sunflower or any other nut butter.
Instead of butter,
I used creamy almond butter to add richness and moisture.
Not exact matches
I know it sounds very strange to put avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying as
using this is very
creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy
almonds and the yoghurt and chocolate sauce...
I tried a tasty variation of this today as I didn't have any
almond milk so I
used oat milk and the remnants of a can of coconut milk which had a lot of lumpy,
creamy bits.
As the liquid you can
use either water,
almond milk or coconut water, they're all equally awesome so
use whatever is easiest for you —
almond milk is the
creamiest though, so it's probably my favourite.
For this
creamy Key Lime Pie Smoothie, I
use spinach, a half of an avocado,
almond milk, lime juice, honey, a few cubes of ice and my secret ingredient, a packet of Carnation Breakfast Essentials Classic French Vanilla Powder.
I didn't
use Aloha packet and probiotic powder either, and as an
almond milk I blended half cup of
almonds with one cup of water... it is so
creamy and thick, thank you so much:)
Note: You can
use almond milk instead of coconut milk but the result won't be as
creamy and will contain less fat.
I
used almond milk and the pudding came out extremely
creamy.
I created a rice milk waffle recipe here, but this time I wanted to
use So Delicious Dairy Free Organic
Almond Milk because I knew it would add such a
creamy, delicious layer to this pancake recipe.
Then add the butter, sugar,
almond extract and beaten egg yolks, and,
using an electric hand whisk, combine them for about 1 minute until you have a smooth
creamy consistency.
Meanwhile, drain
almonds and place in a high speed blender (I
used my Nutribullet) with the rest of the sauce ingredients and blend until completely smooth and
creamy.
To get the
creamy texture without the mayonnaise
used in traditional potato salad, I combined Marcona
almonds, honey, olive oil, and apple cider vinegar in the food processor and processed them with spices until
creamy.
Over the past few weeks I've been experimenting with all sorts of ways to
use fresh kefir, you can flavor it with vanilla or
almond extract, add it to your smoothies,
use it as a base for your stove top oatmeal or as a
creamy top on your granola.
I have
used MaraNatha
almond butters for years, and I've purchased no stir varieties before but for whatever reason this size or this style (
creamy) is kind of runny even when I stir from top to bottom thoroughly.
I
used my basic smoothie formula to come up with this Double Chocolate Chai Smoothie: 1 cup liquid like
almond milk or coconut water, greens,
creamy fruit like banana or mango, additional fruits and veggies, a little healthy fat, a little protein, a little fiber, a little stevia, additional nutrient boosters like cacao, maca, goji, acai, etc., and spices and / or flavorings.
Place the strawberries, peanut butter,
almond milk, and stevia if
using, into a high powered blender and blend on high for 1 minute or until
creamy.
In place of sugar and flour, I boiled parsnip cubes with coconut milk and
almond milk and
used an immersion blender to puree the mixture into a sweet and
creamy base.
I
used Trader Joe's
creamy unsalted
almond butter to get things going a little quicker, but you can also make it from raw or roasted
almonds for a fully homemade treat.
To make them extra
creamy, I add
almond milo the recipe but you can
use any milk that you prefer for a good hit of calcium.
Use an immersion blender to blend the
almonds into the sauce until
creamy and only slightly grainy.
I
used the last of my
creamy cashew cheese sauce for this recipe but if you don't have time to make the sauce beforehand, you can make a quick version
using almond milk, garlic, nutritional yeast and arrowroot powder or corn starch.
I have been loving
using Provamel
Almond Unsweetened drink in my porridge as it's completely sugars free and makes the porridge super
creamy!
I prefer
using creamy coconut milk but you'll get a good result with a coconut or
almond beverage type liquid.
I have
used Provamel
Almond Unsweetened drink which makes it super
creamy, without adding any sugar.
Recipe ideas for
using homemade
almond milk: Creamy Strawberry Almond Smoothies Mixed Berry Chia Smoothie from Kingfield Kitchen Strawberry Mango Smoothies from Kingfield Kitchen Apple Cinnamon Quinoa Breakfast Bowl from Kingfield K
almond milk:
Creamy Strawberry
Almond Smoothies Mixed Berry Chia Smoothie from Kingfield Kitchen Strawberry Mango Smoothies from Kingfield Kitchen Apple Cinnamon Quinoa Breakfast Bowl from Kingfield K
Almond Smoothies Mixed Berry Chia Smoothie from Kingfield Kitchen Strawberry Mango Smoothies from Kingfield Kitchen Apple Cinnamon Quinoa Breakfast Bowl from Kingfield Kitchen
I
used creamy peanut butter instead of
almond butter.
You could also warm the
almond milk in the microwave, then blend in the spices
using a frother for a smooth,
creamy cup with extra frothiness (I just ordered this new frother on amazon!).
What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini,
creamy peanut or
almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I
use a microplane) 1 teaspoons finely minced or grated garlic (I
use a microplane) 1 tablespoon sriracha (less if you're not into spicy)
They have the perfect combinations of rich dark chocolate and
creamy peanut butter (you could also
use almond butter), and the frozen banana pop is
creamy and sweet, reminiscent of ice cream.
I love
using almond milk because it's
creamy and works well.
Just
use vegan protein (may I recommend our
creamy pea) protein instead of whey but make sure you
use just 1/8 cup of the pea and 1/4 of the ground
almonds, plus a bit more milk to ensure you reach a nice and doughy consistency.
1 packet of protein powder (vanilla) or 1 scoop if you have a larger container 3 tbl of coconut flour, sifted 1/4 tsp of salt 2 tbl nut butter (I
used almond,
creamy) 1 tbl maple syrup 1 tsp vanilla extract 2 - 3 tbl of nut based milk, as needed
(frozen bananas, large handful of kale, coconut water, ice, cucumber, stevia (when I first started I would sometimes I add 1 tbsp of organic vegan friendly
almond creamer to make it
creamy and sweet which helped me and my kids get
use to green smoothies.
It has a rich,
creamy taste and I
used fresh
almonds in the crust which I ground myself.
Step 3In a large bowl,
use an electric mixer to whip the
almond butter until
creamy.
If you prefer not to
use coconut milk, you may
use soy milk,
almond milk, or any
creamy pareve milk.
I made a couple of changes... I
used an
almond / coconut blend milk instead of the water to make it
creamy.
I also made the mac n cheese
using unsweetened
almond milk, and neither Hannah or Jacob could tell — just so
creamy cheezy good!
Almond milk is really
creamy, so it's perfect to
use as a base for a hot chocolate.
We're into going bare, specifically Barney Butter Bare
almond butters, which
use blanched
almonds to ensure the
creamiest texture ever.
Our
almond cream of broccoli soup
uses almond milk as a secret ingredient to make this soup
creamy and tres healthy.
To get my
almond milk amazingly
creamy and foamy I
use a Bialetti milk frother which is literally a heat proof double - plunger jug.
This recipe produces
creamy smooth
almond milk although you can
use most any unhulled nut in this recipe.
However, if you wanted a
creamy flavor, you can
use any variety of plant - based milks that work for your diet — like soy,
almond, hemp, etc..
Pin It Ingredients: Crust 1/2 cup unsweetened coconut flakes 2 1/2 cups
almond meal / flour 1/2 cup coconut flour 1/2 teaspoon salt 4 tablespoons coconut oil 4 tablespoons maple syrup Caramel Layer 1 cup
creamy nut butter (I
used cashew but you... Continue Reading →
If you are looking for more ways to
use up leftover pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen,
Creamy Pumpkin Soup with Toasted
Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previously made.
But I
use freshly ground
almond butter from Whole Foods, so it's crunchy not
creamy — and it works wonders for the texture of the bread.