non dairy milks

Sweet treats for the lovers. Raise your hand if you’re in love. 💘

P.s. I love seeing recreations of the recipes I share. Warms my heart. 💗


Vegan Chocolate Doughnuts
Makes 6 doughnuts

½ cup whole wheat all-purpose flour
¼ cup unsweetened cocoa powder
3 tbsp. coconut sugar
1 tbsp. cane sugar
¼ tsp. baking soda
½ tsp. baking powder
Pinch of salt
2 tbsp. vegan margarine, melted
½ banana, mashed
¼ cup + 2 tbsp. unsweetened coconut yogurt


Chocolate Glaze

¾ cup vegan confectioners’ sugar
1 tbsp. non-dairy milk
½ tsp. pure vanilla extract
Vegan sugar sprinkles

To make the doughnuts: Preheat oven to 350F (180oC). Grease a donut pan with vegan margarine.

Sift together the flour, cocoa powder, sugars, baking powder, baking soda and salt.
In a separate bowl, mix together banana, melted margarine and coconut yogurt.

Add wet ingredients into the dry and gently mix to a smooth batter.

Add batter to a piping bag or Ziploc bag. Cut a corner off to pipe into donut pan wells. Fill them about 2/3 full.

Bake donuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk and vanilla until the glaze is smooth. Dip the top of each donut in the glaze and top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.

3

Vegan Pink Unicorn Hot Chocolate

Ring in the new year with this pretty warming drink!

Ingredients:

  • 2 cups of soy or hemp milk (You need a thicker non dairy milk)
  • 100 grams shredded vegan white chocolate
  • 1 cup of froze strawberries
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • Vegan whipped cream
  • Pretty sprinkles

Directions:

  1. In a small pot heat up the milk, do not boil. Then add shredded white chocolate and constantly stir on low heat. 
  2. Microwave the strawberries or 2 minutes. You will find that the berries have lost a lot of juice.
  3. Strain the strawberries and the juice into the pot and stir. 
  4. Add the vanilla and the food coloring. Stir until combined. 
  5. Pour the hot chocolate into glasses and decorate with whipped cream and pretty sprinkles (this makes the drink more magical). 
  6. Enjoy and have a safe and happy new year!

>Banana Caramel Pancakes<

INGREDIENTS (pancakes)
(makes 5-7 pancakes)

½ cup rice flour

½ cup oat bran

1 tbsp coconut sugar

1 tsp maca powder 

1 ½ cups 
rice milk/any non dairy milk 
1 big mashed banana

4-5 drops vanilla essence

METHOD
Combine dry ingredients first and mix in a food processor until looks like fine bread crumbs. Add wet ingredients (banana, milk, vanilla) and blend. Set a non stick pan on low/medium heat and spray with coconut oil. Use about 1/3 cup of the mixture for each pancake.

INGREDIENTS (caramel)
1 tbsp hulled tahini
1 tbsp coconut milk
1 tbsp coconut sugar
1 tsp rice malt syrup/maple syrup
2-3 drops vanilla essence

METHOD
Mix together until smooth creamy texture. Pour on top of the pancakes.

Enjoy! xx 

Instagram: @annietarasova

Hi. 🐭 Please don’t look at me like that.
It’s a cinnamon brown sugar oatmeal smoothie (my latest obsession) with some whipped coconut cream and a GF cake doughnut. That’s all. 🤣

Cinnamon Brown Sugar Oatmeal Smoothie

1 frozen banana
1 cup unsweetened almond milk
¼ cup GF oats
2 tbsp. brown sugar
½ tsp. cinnamon
¼ tsp. pure vanilla extract
1 cup ice

Blend all the ingredients until smooth.

Vegan GF Cake Doughnuts
Makes about 8 doughnuts

1 cup gluten-free flour (Bob’s Red Mill 1 to 1 baking flour)
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine


Doughnut Glaze

½ cup confectioner’s sugar
3 tsp. unsweetened almond milk
To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.
Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.

Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar. Whisk in the non-dairy milk until the glaze is smooth. Add a couple drops of yellow (or whichever color you prefer) vegan food coloring and mix. Dip the top of each doughnut in the glaze then top with sprinkles. Serve at room temperature. Doughnuts can be stored in an airtight container for up to 3 days.

When you can’t decide if you want a cupcake or a donut. 🐥
You have both.
Matcha green tea donut cupcakes.
These babies are stuffed with a sweet matcha cream cheese. Mm. Who wants one?


Mini Baked Vegan Donuts
Makes about 16 mini donuts

1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract

Matcha Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
1 tsp. matcha powder

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing and place on cooling rack to allow icing to set in.

Matcha Green Tea Cupcakes
Makes 1 dozen

For the cupcakes
1½ cups all-purpose unbleached flour
1 cup vegan sugar
1 tsp. baking soda
3 tsp. matcha green tea powder
½ tsp. salt
1 cup water
½ cup canola oil
2 tsp. vanilla
2 tbsp. apple cider vinegar

For the frosting
¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 ½ tbsp. non-dairy milk
1 tsp. pure vanilla extract
1-2 tsp. matcha powder

For cream cheese filling
½ cup vegan cream cheese
1 tbsp. powdered sugar
1 tsp. matcha powder

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, oil and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack. Once cooled, remove a piece of the center of each cupcake using an apple corer or a cupcake corer. Set aside.

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla and beat until frosting is light and fluffy. Add 1-2 teaspoons of matcha powder so that you get a light green frosting. Add frosting to a Ziplock or piping bag with tip or you can use a butter knife to frost the cupcakes.

Using a hand mixer beat the cream cheese, powdered sugar and matcha powder until creamy. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the center of the cupcake. Top with matcha frosting and a mini vegan donut.

3

Vegan Pumpkin Spice Waffles

Ingredients

  • 2 cups of flour of your choice 

  • 1 tsp of baking soda 

  • 1 ½ tsp baking powder

  •  1 cup of non dairy milk 

  • 1 tbsp of applecidervinigar 

  • 1 tsp pumpkin pie spice

  •  1/2 tsp cinnamon 

  • ¼ cup coconut oil 

  • 3 tbsp brownsugar 
  • ¼ cup of pumpkin puree

Additional Optional Ingredients

  • maple syrup
  • pecans
  • dairy free whipcream
  • fruit of your choice
Directions
  1. Firstly mix your milk with the vinegar and set aside for 5 minutes.
  2. In a large mixing bowl, add your flour, baking soda, baking powder, spices and sugar. Mix the dry ingredients together. 
  3. Now add pumpkin puree and coconut oil to your non dairy milk and mix well. 
  4. After that, combine your dry and wet ingredients together and place into the fridge for 10 minutes. In the meantime, heat up your waffle iron.
  5. After 10 minutes, grease your iron and spoon about 3 tablespoons worth of batter on your waffle iron and bake for 2-5 minutes on medium-high heat.
  6. Now enjoy your waffles with whatever toppings you like! 

vegan oil free chocolate fudge oatmeal cookies

ingredients: 

2 cups quick-cooking oats

1 ¾ cups flour

2/3 cups cocoa powder

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 ½ cups sugar

2 tbsp applesauce

¾ cup nondairy milk

½ cup applesauce (keep separate from the applesauce listed above)

1 ½ tsp vanilla extract

½ cups dairy free chocolate chips (optional)

¼ cup dried fruit/raisins (optional)

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1. preheat oven to 350°F

2. in medium bowl, combine oats, flour, cocoa powder, baking soda, baking powder and salt. set aside. 

3. in large bowl, combine sugar, 2 tbsp applesauce, and non dairy milk. mix until smooth. add rest of applesauce and vanilla extract. 

4. fold in half of dry mixture into wet mixture, until combined. fold in remaining mixture, and add in chocolate chips/dried fruit. *if it seems too wet, add ¼ cup of flour. if too dry, add a little bit of non dairy milk or applesauce. the mixture should be the consistency of a thicker brownie mix.*

5. line two or three cookie sheets with parchment paper. scoop heaping tablespoon onto paper and leave about two inches between each cookie. lightly flatten top of cookie to make more of a patty shape (not super thin, just enough to have a flatter top)

6. bake for 14-18 minutes. let cool for at least 10 minutes. i recommend to put in fridge for a few hours to firm, but you can eat them right away.

7. store in container with wax paper laying between each layer of cookies to avoid sticking.

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feel free to message me how they come out if you make these! they are absolutely delicious, and i am super excited to make these again 😋🐷🐮❤️

This one is for Dilla.

#DONUTS 🍩

Vegan GF DONUTS
Makes about 8 doughnuts

1 cup gluten-free flour (Bob’s Red Mill 1 to 1 baking flour)
½ cup vegan sugar
1 ½ tsp. baking powder
¼ tsp. salt
½ cup unsweetened almond milk
½ tsp. apple cider vinegar
½ tsp. pure vanilla extract
1 flax egg
¼ cup vegan margarine


Chocolate Donut Frosting

¾ cup confectioner’s sugar
1 tbsp. cocoa powder
1 tbsp. + 1 tsp. unsweetened almond milk
½ tsp. pure vanilla extract

To make the doughnuts: Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a large bowl. Combine wet ingredients in a small saucepan over medium to low heat and stir just until vegan margarine is melted. Mix will be warm to the touch. Add wet ingredients to dry and mix until just combined.

Fill each donut pan well ¾ full (about 3 tablespoons of mix). Bake doughnuts for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

To make the glaze: Sift the confectioner’s sugar and cocoa powder. Whisk in the non-dairy milk and vanilla extract until the glaze is smooth. Dip the top of each doughnut in the glaze until coated then top with sprinkles. Serve at room temperature.

Doughnuts can be stored in an airtight container for up to 3 days.

And p.s. They taste best when they have been cooling for several hours.

My favorite healthy vegan pancakes - hclf suitable!
In a blender, place ¾ cup oatmeal and blend. Add ½ banana, ½ cup non-dairy milk (I love to use vanilla soy milk) and brown sugar until the batter is sweet enough for your taste and blend again. Use a non-stick pan with low-medium heat and cook them until golden brown on both sides.
Follow my other IG @sabrinafruitbat for more food pictures and weight loss/fitness updates :)

Açaí bowl

What you need:
1 frozen pack of açaí
1-2 frozen bananas
¼ cup non-dairy milk or apple juice
2 tbsp PB
1 tbsp raw cacao nibs

Blend the above ingredients on high until smooth. Top with fresh strawberries, frozen blueberries, raw granola and desiccated coconut.

aluminium-mermaid  asked:

I want to go vegan but I'm allergic to soy. Any tips?

Hi there! Sorry that this response is a bit late!

As most of us know,  soy often becomes a popular alternative to meat products and dairy within a mainly plant based diet. They offer a high-quality source of protein, and even iron and calcium. However, if you are not able to consume soy, it is not impossible to go vegan:) When going vegan, it is obvious that you will probably consume more fresh fruits and vegetables; which does not contain soy (YES!). So, half of the battle is already done. Some great alternatives to soy are:

  • Seitan: A dough made from wheat gluten. It can be used in many things like soup, stir fries, and salad.
  • Beans and Legumes: Some popular ones are kidney beans, chickpeas, navy beans etc. These are great when eaten with grains like rice, quinoa, and pasta!
  • Seeds and Nuts: Great to eat for iron and protein! However, these can be contaminated with soy in the manufacturing process, so I would still check the labeling. 
  • Non-Dairy Milk: My favorite is almond milk, but cashew, coconut, rice, and even hemp are fine. All of these still provide good minerals. 

I hope this helps! I also found an informative chart as well. Good luck!

The day is finally here! Introducing Ben & Jerry’s vegan ice cream: not one, but four incredible flavors made with creamy almond milk!

• Chunky Monkey

Banana non-dairy frozen dessert made with fudge chunks and walnuts.

• Chocolate Fudge Brownie

Chocolate non-dairy frozen dessert made with fudge brownies.

• Coffee Caramel Fudge

Coffee non-dairy frozen dessert with fudge chunks and caramel swirl.

• P.B. & Cookies

Vanilla non-dairy frozen dessert with chocolate sandwich cookies and crunchy peanut butter swirls.

Strawberry Rose Boba Milk 🍓

Roses are traditionally scattered at weddings to symbolize purity and love. Iranians refer to the rose plant as “the flower of prophet Muhammad.” The extract of damask rose is said to treat depression, stress and headaches. Needless to say, this plant is sacred. And we love plants, eh? 😉 Plants are medicinal. I will say that rose water has a very distinctive taste. Some folks may not like it. But you should try first.


Strawberry Rose Milk

1 cup non-dairy milk
1 tsp. rose water
½-1 tbsp. sweetener (I used homemade vanilla syrup)
1 cup strawberries

Blend until smooth.