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Gluten-Free Kale and Butternut Squash Gratin
Side Dish

Gluten-Free Kale and Butternut Squash Gratin

4.3

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
  2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
  3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
  4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
  5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
  6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
  7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

Healthier Homemade Green Bean Casserole
Side Dish American

Healthier Homemade Green Bean Casserole

5.0

Prep
25 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
  2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
  3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
  4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
  5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
  6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
  7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Almond Milk Horchata
Drink Mexican

Almond Milk Horchata

4.3

Prep
5 min
Cook
Total
245 min

Instructions

  1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
  2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
  3. 3 Stir horchata before serving over ice.

By melissacraddock

Vegan Air Fryer Taquitos
Dinner Mexican

Vegan Air Fryer Taquitos

4.8

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potato into a saucepan and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
  3. 3 Meanwhile, melt 1 teaspoon plant-based butter in a skillet. Add onion and sauté until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside.
  4. 4 Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
  5. 5 Heat tortillas in a skillet or directly over the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
  6. 6 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos into the air fryer basket, making sure they don't touch; mist with avocado oil.
  7. 7 Working in batches if necessary, air-fry taquitos until golden brown and crispy, 6 to 9 minutes. Flip taquitos, mist with avocado oil, and air-fry for 3 to 5 more minutes.

By Yoly

Air Fryer Vegan Tacos
Dinner Mexican

Air Fryer Vegan Tacos

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  2. 2 While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.
  3. 3 Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
  4. 4 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down one side of each tortilla; fold over.
  5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
  6. 6 Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
  7. 7 Air fry until tacos are golden brown and crispy, 9 to 10 minutes. Turn tacos over, mist with avocado oil, and air fry for 4 to 5 minutes more.

By Yoly

Chocolate-Banana-Peanut Butter Smoothie
Breakfast

Chocolate-Banana-Peanut Butter Smoothie

5.0

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Freeze 6 tablespoons chocolate almond milk in ice cube trays the night before so you'll have chocolate almond milk ice cubes. Peel, slice, and freeze banana.
  2. 2 Combine chocolate almond milk, banana, chocolate peanut butter powder, chocolate almond milk ice cubes, and stevia in a blender cup and blend until smooth.

By Yoly

Almond Milk Instant Pudding
Dessert

Almond Milk Instant Pudding

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
  2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
  3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Dairy-Free Coffee Creamer

Dairy-Free Coffee Creamer

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine almond milk, maple syrup, and cornstarch in a small saucepan. Whisk until all the cornstarch is dissolved. Continue to stir frequently over medium heat until the mixture comes to a slow boil. Remove from heat and whisk in vanilla.
  2. 2 Store in an airtight jar in the refrigerator for up to 5 days. Shake before serving.

By Tammy Lynn

White Chocolate Coffee
Drink

White Chocolate Coffee

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
  2. 2 Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

By Yoly

Caramel Almond Milk Creamer

Caramel Almond Milk Creamer

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine almond milk, brown sugar, white sugar, and salt in a saucepan over medium heat. Heat, stirring frequently, until milk reaches a soft boil and mixture has thickened slightly, about 5 minutes.
  2. 2 Remove from heat. Stir in margarine until melted.

By Yoly

Almond Strawberry Chia Seed Pudding
Dessert

Almond Strawberry Chia Seed Pudding

4.3

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Puree almond milk and strawberries in a blender until smooth; pour into a bowl. Stir chia seeds, honey, and vanilla extract into the strawberry puree.
  2. 2 Cover bowl with plastic wrap and refrigerate until set, about 4 hours.

By lucky

Chocolate Sapote Smoothie
Drink American

Chocolate Sapote Smoothie

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Break open the sapote and pull out the pulp. Discard seeds and skin.
  2. 2 Combine sapote, ice, and almond milk in a blender; blend until smooth.

By claytical