Sentences with phrase «with earth balance butter»

I'm going to attempt this recipe with Earth Balance butter since my daughter can't have dairy.

Maybe a big bowl of pasta with Earth Balance butter and shaved truffles.

Had my husband taste of this side - by - side with Earth balance butter and he could not distinguish much difference.

Fluffiest vegan recipe I've tried yet and I used half white half whole wheat flour with earth balance butter.

Taken and tailored from Gim me Delicious (rightly named, check out Layla's stuff), I made these dairy free with Earth Balance Butter and if you haven't caught on yet, Earth Balance is my butter on everything.

Not exact matches

I just made these vegan using earth balance instead of butter, 2 tbs ground flax mixed with 3 tbs water for egg, and dairy free chocolate chips (no white chocolate chips).

I have a friend that made it with almond milk instead of regular milk and Earth Balance instead of butter.

For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your vegetable broth is, start with a pinch and go from there For vegan, use Earth Balance butter or similar This may seem like alot of steps, but it comes together pretty quickly.

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)

Garnished with Honey Berried Butter, using Earth Balance Natural Buttery Spread, this colorful and delicious recipe is perfect for brunch, with coffee, or for an Easter feast.

Unfortunately, she's gluten - free, lactose - free and soy - free, can't have nuts of any kind, and has to be very careful about where her animal fats & proteins are sourced (they can't have any wheat in their diet either) so we just stick with Earth Balance Soy - free for a butter choice.

1 1/4 cup confectioners sugar 1 cup + 2 Tbsp vegan butter (I used Earth Balance) 1 1/2 tsp EnerG egg replacer powder mixed with 2 Tbsp water (equivalent to 1 egg) 1/2 tsp salt 1/4 tsp vanilla 1/4 tsp orange extract 1/4 tsp almond extract 2 3/4 cup all purpose flour

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

Alternatively, replace the butter with 1/4 cup Spectrum Organic Shortening + 2 tablespoons Earth Balance Buttery Sticks (for buttery flavor).

Alternatively, replace the butter with 1/4 cup Spectrum organic shortening + 1/4 cup Earth Balance Buttery Sticks (for buttery flavor).

-LSB-...] cup chilled non-dairy butter (I used Earth Balance this time — I want to experiment with a coconut oil crust in the future!

But I think it's worth your while to try replacing the butter with Earth Balance buttery sticks, the milk with unsweetened almond milk, and the cheese with my favorite recipe for meltable vegan mozzarella by Miyoko Schinner.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

4 tablespoons Earth Balance dairy - free butter or coconut oil (coconut oil will result in crunchier treat with a hint of coconut flavor)

I just substituted one tablespoon of chia seeds mixed with 3 tablespoons of water for the egg and Earth Balance for the butter.

Usually weekend breakfast's for us consist of coffee for Peter, some sorta iced mocha espresso drink for me and bagels with peanut butter or earth balance (sometimes both).

When I compared it with the Earth Balance brand of vegan butter I use currently, I found it to be very comfortable and texture, and taste.

I served it with green beans with a little butter (Earth Balance soy free) and lemon squeezed on top.

This recipe only uses a little Earth's Balance for that creamy butter feeling, but with a lot less fat.

Sprinkle the rolled - up fillets with salt, onion powder and cajon seasoning, and top with 1/2 Tbsp Earth's Balance «Butter» each.

we used Barney butter (made with almonds) and earth balance.

You could sub the butter with earth balance for P, or try coconut oil.

For the butter block (Beurrage) 1/2 pound (2 sticks) Earth Balance 1/4 cup all - purpose flour Dough Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.

So I replaced the butter with Earth Balance Soy Free Buttery Sticks and the milk with 1/3 c. rice milk and 1/3 c. orange juice.

for the buttermilk, add 1 tsp of lemon juice to a measuring cup, then top off with almond milk to equal one cup (or dairy free milk of your choice)... for your butter; substitute coconut oil or Earth Balance buttery sticks.

Just made these, unveganized with an egg and butter instead of chia and earth balance.

I veganized this recipe by replacing butter with Earth Balance and, of course, eggnog with coconut nog.

Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)

If you need it to be dairy - free, try using Earth Balance as a substitute for the butter, but the texture and taste will not be as rich as with butter.

And it all started with my love for obsession with Creamy Coconut Peanut Butter by one of my favorite plant - based brands, Earth Balance (No this is not a sponsored post).

Brush the dough with 1 tablespoon melted butter or Earth Balance.

You could easily pile this up with your favourite toppings, or you can go the route I preferred which was just a simple swipe of vegan butter (such as Earth Balance), a drizzle of maple syrup, and a sprinkle of powdered ginger.

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

I had a question: Could you replace the earth balance butter with coconut oil, or just normal butter?

2 large (or 3 small) apples, sliced 2 1/2 tablespoons brown sugar 1 tablespoon dairy free butter (I like Earth Balance), cut into pieces 1 teaspoon cinnamon 2 cups oatmeal (certified gluten - free if you're gluten intolerant) 1 tablespoon vanilla extract 1/4 cup slivered or chopped almonds 2 tablespoons flax seed 2 cups water 2 cups dairy free milk (I've used almond or rice with equal success)

i replaced the butter with earth balance, and the heavy cream with coconut milk... and guess what!

I can't remember the last time I bought a stick of butter — not with Earth Balance on the shelves and my love for good quality olive oil.

I cooked them in a cast iron pan with a little butter (well, Earth Balance, actually), at a low heat for awhile, so they would cook through to the middle without burning.

Topped them with some earth balance, plain organic greek yogurt, strawberries, and a homemade maple hazlenut chocolate sauce (it was hazlenut butter mixed with maple syrup, cacao powder, almond milk, and a little xylitol for extra sweetness.

I make my cream sauce for the cheese base with earth balance, flour, cashew dust (pulverized cashews) OR cashew butter, and unsweeted almond milk + nutmeg and cayenne.

It's super easy to select dairy - free cookie crumbs (like my gluten free graham crackers, which are naturally dairy free), and replace the melted butter with a vegan butter alternative like Earth Balance buttery stick or Melt VeganButter (my favorite).

Using a pastry cutter, blend the butter into the flour mixture until it is grainy with small pebbles of Earth Balance.

I made this with one change — using earth balance baking stick instead of butter.

The boys had vegan cream cheese spread, K. had Earth Balance buttery spread and I opted for vanilla - scented peanut butter (1 tablespoon of PB with a couple of drops of vanilla extract mixed in).

Grease with butter or Earth Balance.