Sentences with phrase «vegan butter in a recipe»

I love using peanut butter to replace some of the vegan butter in a recipe.

Not exact matches

Enjoy milks, cheeses, bacon, burgers, sausages, butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes using the staples.

You'll notice in the recipe that the cookies can be made with organic butter, ghee or vegan butter.

* replace the butter in the filling with melted vegan margarine or just more rapeseed oil to make the recipe suitable for vegans

I based the ice cream off of my Vegan Chocolate Peanut Butter Swirl Ice Cream recipe so it starts with a chocolate non-dairy, vegan ice cream I made with my Vitamix, then has my vegan caramel sauce and chopped pecans swirleVegan Chocolate Peanut Butter Swirl Ice Cream recipe so it starts with a chocolate non-dairy, vegan ice cream I made with my Vitamix, then has my vegan caramel sauce and chopped pecans swirlevegan ice cream I made with my Vitamix, then has my vegan caramel sauce and chopped pecans swirlevegan caramel sauce and chopped pecans swirled in.

When these vegan peanut butter cookies are in the house it's not long until you hear: «who finished the last one???» The Vegan Peanut Butter Cookies Story Years ago I adapted a peanut butter cookie recipe to accommodate my glutvegan peanut butter cookies are in the house it's not long until you hear: «who finished the last one???» The Vegan Peanut Butter Cookies Story Years ago I adapted a peanut butter cookie recipe to accommodate my glubutter cookies are in the house it's not long until you hear: «who finished the last one???» The Vegan Peanut Butter Cookies Story Years ago I adapted a peanut butter cookie recipe to accommodate my glutVegan Peanut Butter Cookies Story Years ago I adapted a peanut butter cookie recipe to accommodate my gluButter Cookies Story Years ago I adapted a peanut butter cookie recipe to accommodate my glubutter cookie recipe to accommodate my gluten...

I used coconut oil, maple syrup and vegan chocolate chips in the recipe below to make these vegan, but you can use butter and honey with delicious results.

This vegan homemade almond butter spree made a huge quantity, so I'll be sharing some new recipes in the coming weeks that incorporate all of this homemade goodness.

Kristy from Southern In Law recently posted... Recipe: Vegan Chocolate Peanut Butter Crunch Bars (Gluten Free & Refined Sugar Free!)

i just returned to vegetarianism, and my husband is a lactard, so i'm gathering vegan recipes (or nearly vegan — the hub can deal with butter in small doses).

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One of the hardest things I have found to accomplish with gluten - free vegan food is that beautiful crispy brown hue because of the lack of eggs and butter in a recipe.

-LCB- loadposition share -RCB- This Vegan Peanut Butter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrButter Maple Ice Cream recipe takes advantage of the alchemy that happens when peanut butter and maple syrup are combined in holy matrbutter and maple syrup are combined in holy matrimony.

The only non-vegan thing in the original recipe is butter, which is easily replaceable with Earth Balance vegan butter.

You could try ghee or vegan «butter» though I haven't tried either in this recipe so I'm not positive that they'd work.

I'm not vegan, so don't mind including the egg into the thimbles, but can i just switch the butter for coconut oil in the original recipe or not?

This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein / not vegan), as well as how to make miso - date ghee, which is too delicious for words.

Keep in mind, if you use ghee, which is clarified butter, the recipe is no longer vegan, but still much better for you than regular cream cheese.

Becel Vegan tastes just like other Becel margarines, it's creamy and smooth and works well in any recipe that calls for butter.

I can't wait to share each month again some of the best recipe talents out there and here's the first: Loaded Vegan Mac in Cheesy Cashew Butter Carrot Sauce I'm super thrilled that my cashew carrot mac recipe is kicking off the Canned Time Nut Butter Bash!

Even getting here to bring you a new recipe like some amazing vegan raspberry coconut butter cups has been almost a week in process.

* I've also been working on a (coconut oil - based) vegan butter substitute of my own, but unfortunately I've been unsuccessful in developing a recipe that works in pie crusts.

Hot Cocoa Cupcakes by The Redhead Baker Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoin the Life on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoin All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the SpoIn Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoon

This recipe is an adaptation of the Cashew Butter Cardamom Cupcakes in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

Filed Under: Dairy - Free, Dinner, Dinner in 30, Epicurious, Recipes, Salads, Taste, Vegan, Vegetarian, Watch Tagged With: cabbage, inspiralizer, pad thai, peanut butter, spiralized, video, zucchini noodles

Usually vegan recipes have some sort of vegan alternative for the eggs and butter used in traditional preparation of baked goods.

Note: For you vegans out there, I've read some recipes that have stated that olive oil can be used in place of butter.

I'm new to the vegan world and one thing that I find off - putting is the «vegan butter» that is in so many recipes (truthfully, any sort of fake substitute grates one me: fake butter, fake meat, etc).

It is absolutely the best vegan butter for baking and for making frosting This recipe is in no way sponsored by Earth Balance.

With this vegan and gluten - free gingersnaps cookie recipe, you embrace coconut oil, maple syrup, and almond meal in place of butter, sugar, and white flour.

... and Almond Butter Sesame Noodles (below) are just three of the 140 + raw, vegan, gluten - free recipes you'll find in Practically Raw.

I made a simple crust using honey - free graham cracker crumbs and Earth Balance butter spread, but followed your recipe for the filling, adding in swirls of vegan friendly dark chocolate.

So, I took this opportunity to test a new recipe for pumpkin cinnamon rolls, and since I didn't have any eggs or butter in my house after last weekend's whoopie pie making extravaganza, I made them vegan!

I've made countless recipes from her book and website, The Vegan Slow Cooker, in fact I have a batch of peanut butter jelly oatmeal in the slow cooker right now!

I used them in the best vegan banana bread, my peanut butter banana cupcakes and I use them in this recipe too.

Earth Balance: This vegan butter alternative comes in many forms, but you'll most likely be picking up the baking sticks for the following recipes.

Looks really tempting, but, it's not actually vegan, due to the required (your expressly listed requirement, in the recipe) butter extract.

Coconut oil replaces the butter in this recipe however, if you don't like coconut oil, use vegan butter instead!

This vegan French toast is made with crusty bread slices slathered in a creamy peanut butter banana batter and grilled to perfection.I'm sharing a revamped version of an old recipe today.

Full of both vegan and vegetarian «goodness» with recipes like kasha and rhubarb with peanut butter, Stockholm scramble (a favorite), beetroot falafel, Moroccan harissa salad, watermelon poke bowls, Laska noodles, royal korma, «neatball» masala, and cherry choco + sea salt crumble — you will never get bored in the kitchen with this cookbook.

If you'd prefer to not use coconut oil in the crumb topping portion of the recipe, you can substitute 1/4 cup melted vegan butter in place of the coconut oil and almond milk.

I know there are even many great vegan options out there, however, I wanted to see if I could create a cupcake recipe that wasn't based off of oil or butter, was low in sugar, was fast and easy to put together with no equipment needed, and was still super rich and satisfying.

I'm thinking it's because the vegan butter I used was salted AND there's salt in the recipe?

Check out my post on Care2 to find four awesome vegan recipes that use the green goodness of matcha green tea in raw ice cream bars, lattes, whoopie pies, and chocolate nut butter cups.

January: 10 Visits to the YMCA; Recipe: Gluten - Free Olive - and - Feta Corn Muffins February: One vegan meal every day; Recipe: Pakistani Chickpea Pulao with Sweet - Hot Date - Onion Chutney March: Run 40 miles in 20 days; Recipe: Chocolate - Dipped Almond Butter Cookie Bites April: Walk 8,000 steps a day; Recipe: Herb - Flecked Spring Couscous May: 180 minutes of Nike Training Club; Recipe: Warm Arugula Salad with Maple Mustard Dressing June: Fresh fruit / veggies at every meal; Recipe: Chickpea Crepes with Grilled Curried Chicken and Mango Salsa

Filed Under: Bariatric, Breakfast, Dessert, Gluten Free, Meatless Monday, Recipes, snack, Vegan, Vegetarian, Weight Loss Tagged With: gluten free smoothie, high protein breakfast, high protein smoothie, how to use powdered peanut butter, how to use tofu, tofu in a smoothie, vegan smoothie recipe, wild blueberry smoothie rVegan, Vegetarian, Weight Loss Tagged With: gluten free smoothie, high protein breakfast, high protein smoothie, how to use powdered peanut butter, how to use tofu, tofu in a smoothie, vegan smoothie recipe, wild blueberry smoothie rvegan smoothie recipe, wild blueberry smoothie recipe

My Vegan Peanut Butter Cookies, Paleo Banana Bread, and Paleo Thin Mints are just a few of my recipes in which vegan shortening is a critical ingredVegan Peanut Butter Cookies, Paleo Banana Bread, and Paleo Thin Mints are just a few of my recipes in which vegan shortening is a critical ingredvegan shortening is a critical ingredient.

bag of chocolate chips (can use vegan chocolate chips to make the recipe vegan - friendly) Blend the peanut butter, pumpkin and powdered sugar in a food processor (or mix well in a bowl).

This vegetarian chestnut soup recipe is also vegan as long as you use vegan margarine or oil (and not butter) and soymilk in place of dairy milk.

This vegetarian barley soup recipe is very low in fat, as it uses no oil, butter or margarine, and, as a vegan recipe, it is naturally cholesterol - free.