In a pinch do you think I could
use plain almond milk or regular dairy milk?
I made it with the cashews but
used plain almond milk instead of unsweetened.
If
using plain almond milk consider adding 1/2 teaspoon vanilla extract.
If
using plain almond milk consider adding 1/2 teaspoon vanilla extract.
Not exact matches
Ingredients (for 4): For the pastry: (or
used shop bought shortcrust) 250g
plain flour 50g ground
almonds 150g butter cut into cubes 1 tablespoon
milk 1 beaten egg to coat the pastry
2 ripe bananas 1/3 cup of vanilla, lemon or
plain Chobani 1 cup of vanilla
almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I
used King Arthur) 1 cup of whole wheat flour (I
used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
just did this recipe with a minor adjustment (
used 1/2 cup
plain unsweetenend
almond milk).....
Didn't have macadamia flour, so
used all
almond, and
used plain Greek yogurt instead of coconut
milk.
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
used unsweetened
plain almond milk to help cream the surprise for the black bean puree — cauliflower!
For the sauce, I
used 1 whole avocado, 1/3 cup nooch, 1/3 cup
plain almond milk, 1 large fist of greens, and a pinch of salt.
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
Ingredients: 1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground
almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
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.
Is it advisable to
use a «commercial»
almond -
milk yogurt (e.g., Kite Hill
plain or vanilla flavor) for the starter?
I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and
used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy
milk (for lack of
plain almond milk).
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
1/2 cup of
plain gluten free flour — I have
used Dove's farm 1/4 cup of ground
almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of
almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
1-1/4 c. stone ground wheat flour 1-1/4 c. stone ground rye flour 1/2 c. coarse ground cornmeal 1 t. kosher salt 1 t. baking soda 1-1/4 c. vanilla
almond milk + 1/4 c. kefir or
plain whole
milk yogurt + 2 T. white or cider vinegar -LCB-
use all
milk if no kefir on hand; or sub what original recipe calls for; 1-1/4 c.
plain whole
milk yogurt -RCB- 1/2 c. molasses
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
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?].
Oil for spraying the pan 3/4 cup
almond flour 3/4 cup coconut flour 3/4 cup sugar (I
used organic coconut sugar and only
used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup
milk or non-dairy
milk (I
used almond milk) 1/2 cup
plain yogurt or non-dairy
plain yogurt 1.5 tsp vanilla or
almond extract 1 cup blueberries 3 nectarines, pitted and sliced
pure vanilla extract 1 c.
almond milk, sweetened —
use plain water for infants..
Mine calls for vanilla yogurt (which I
use plain yogurt & add a small dash of vanilla flavoring to cut out the sugar), avocado, spinach, frozen mango & frozen pineapple pieces, and water or
almond milk if you prefer!
1 Tbsp olive oil 4 cups vegetables, chopped (I
used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml
milk (I
used almond milk) 100 ml
plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I
used tarragon.)
I have also
used plain unsweetened
almond milk and just added a thickener to it.
Salt to taste (start around 1/2 teaspoon), add plenty of freshly ground black pepper, and 2 cups of
plain plant
milk (I
used homemade walnut here, but also love
using almond).
I usually make my
almond milk «
plain,»
using just the
almonds and water, but the coconut oil makes it extra-creamy!
I
used unsweetened
plain almond milk instead of soy.
1/4 cup 0 % greek yogurt (could also
use your favorite non-dairy
plain yogurt) 1 scoop (30 grams) vanilla whey protein (I
used Whey Gourmet Naturelle Vanilla sweetened with stevia) 1 Tbsp
milk (I
used unsweetened
almond milk) 1 Tbsp strawberry jam (try and
use a lower sugar or double - fruit kind with 5 g sugar per 1 Tbsp)
pure vanilla extract 1 c.
almond milk, sweetened —
use plain water for infants..
3/4 peach — reserve a little as a garnish 1/2 cup blueberries 1 - 2 handfuls of mixed baby greens (my mix had baby kale, baby spinach, chard, mizuna and mustard greens) Fresh mint — I
used the leaves from 5 stalks — I love mint 1/4 cucumber 1 scoop vanilla protein powder 1 cup (approximately)
plain, unsweetened
almond milk Nutmeg — garnish, and / or add 1/2 tsp
1/2 mango 6 - 7 fresh basil leaves 1/4 fresh lemon, juice of 1 scoop
plain or vanilla protein powder (I
used egg white vanilla) 1 cup unsweetened
almond milk ice optional
If
using almond milk, I recommend the
plain bottled brands in the refrigerated section of the healthfood store with no chemicals, synthetic vitamins or sugar added.
If
using almond milk, I recommend the
plain bottled brands in the refrigerated section of the healthfood store.
I
used (per serving): 1/4 cup heavy whipping cream or coconut
milk 3/4 cup unsweetened
almond milk or cashew
milk 1 - 2 tbsp
almond butter or any nut / seed butter 1 tbsp cacao powder 1/4 cup whey protein powder or
plain glass - fed collagen 1 tbsp MCT oil pinch of cinnamon or vanilla (1/4 -1 / 2 tsp) Erythritol (sometimes I skip sweeteners, or
use 1 tbsp powdered Erythritol or a few drops of stevia) Optionally ice - I hope this helps!
I
used vanilla
almond milk but
plain is fine.
I made these
using plain flour, and one cup
almond milk, and Orgran egg replacer and added blueberries and a splash of imitation vanilla extract.
Could you
use 1 cup of leftover
plain mashed potatoes (mashed with
almond milk) instead of cooking a potato with water?