Type what you have

Ingredients

• ✓ vanilla soy milk
• pumpkin puree
• ice cube
• banana
• vanilla protein powder
• cinnamon
• pumpkin pie spice

Instructions

1. 1 Combine vanilla soy milk, pumpkin puree, ice, banana, vanilla protein powder, ground cinnamon, and pumpkin pie spice in a blender; blend until smooth.

By Aleda Hill

Ingredients

• ✓ vanilla soy milk
• banana
• plain greek yogurt
• rolled oat
• honey
• peanut butter
• cocoa powder
• chia seed
• salt

Instructions

1. 1 Combine banana, soy milk, Greek yogurt, oats, honey, peanut butter, cocoa powder, chia seeds, and salt in a Mason jar or lidded container; cover. Refrigerate before serving, at least 4 hours.

By KGreuling

Ingredients

• ✓ vanilla soy milk
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract
• white wine vinegar
• vegan margarine
• confectioners sugar
• vanilla extract
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4. 4 Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
5. 5 Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

By francesca

Ingredients

• ✓ vanilla soy milk
• cooking spray
• butter
• white sugar
• pear
• cranberry
• all-purpose flour
• baking soda
• cinnamon
• salt
• clove
• nutmeg
• canola oil
• egg
• vanilla
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Cut a rectangle out of waxed paper to fit an 8x12-inch cake pan. Spray the pan with cooking spray, then place waxed paper liner over the bottom.
2. 2 Melt butter in a large skillet. Add 2 cups sugar and cook until sugar has dissolved and mixture is bubbling, about 3 minutes. Add pear slices; reduce heat to low and cook for 5 minutes. Turn off heat and add cranberries.
3. 3 Whisk flour, baking soda, cinnamon, salt, cloves, and nutmeg together in a bowl.
4. 4 Combine remaining 2 cups sugar, milk, oil, eggs, and vanilla in another bowl using a hand mixer until cake batter is smooth. Gradually mix in dry ingredients until well combined. Fold in walnuts.
5. 5 Pour pear-cranberry mixture into the prepared cake pan. Use a spatula to spread cake batter evenly on top of fruit.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and cool on a wire rack for 10 minutes.
7. 7 Place a platter on top of the cake pan and carefully flip the pan and platter over, allowing the cake to settle on the platter. Lift cake pan off and serve.

By Shanda

Ingredients

• ✓ vanilla soy milk
• silken tofu
• maple syrup
• cocoa powder
• strawberry

Instructions

1. 1 Combine soy milk, tofu, maple syrup, and cocoa powder in a blender; pulse until smooth. Add strawberries; blend until smooth.

By Sierraskye

Ingredients

• ✓ vanilla soy milk
• mixed fruit
• goji berry
• honey

Instructions

1. 1 Place mixed fruit, soy milk, goji berries, and honey into a blender; process until smooth.

By Paul McGurn

Ingredients

• ✓ vanilla soy milk
• peach
• mango
• orange juice

Instructions

1. 1 Place peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

By OCULTICA

Ingredients

• ✓ vanilla soy milk
• multi-grain medley
• almond milk
• brown sugar
• dried fruit

Instructions

1. 1 In a small sauce pan combine soy milk and Multi-Grain Medley. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until all liquid is absorbed. Stir in brown sugar and fruit. Serve warm.

By Minute Rice

Ingredients

• ✓ vanilla soy milk
• pineapple
• vanilla soy yogurt
• cream of coconut
• ice

Instructions

1. 1 Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2 minutes. Pour mixture into a cup.

By Katie

Ingredients

• ✓ vanilla soy milk
• banana
• vanilla yogurt
• flax seed meal
• honey
• blueberry

Instructions

1. 1 Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

By bon_a_petite808

Ingredients

• ✓ vanilla soy milk
• rolled oat
• sugar
• chia seed
• almond
• vanilla bean powder
• salt
• cinnamon

Instructions

1. 1 Combine soy milk, oats, sugar, chia seeds, almonds, vanilla bean powder, salt, and cinnamon in a saucepan over medium heat. Cook and stir frequently until thickened to your preference, 5 to 7 minutes.

By Quevin Chase

Ingredients

• ✓ vanilla soy milk
• bread
• heavy cream
• egg
• pumpkin puree
• brown sugar
• cinnamon
• vanilla extract
• salt
• raisin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
3. 3 Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
4. 4 Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

By Vivi

Ingredients

• ✓ vanilla soy milk
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• egg
• vegetable oil
• vanilla extract
• almond extract

Instructions

1. 1 In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
2. 2 Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

By LADYBACH

Ingredients

• ✓ vanilla soy milk
• cooking spray
• lemon juice
• whole wheat flour
• cinnamon
• baking soda
• baking powder
• salt
• banana
• vanilla extract
• agave nectar
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
2. 2 Mix soy milk and 1 tablespoon lemon juice in a bowl and stir. Let sit until curdled, 5 to 10 minutes.
3. 3 Mix whole wheat flour, cinnamon, baking soda, baking powder, and salt together in a medium bowl.
4. 4 Combine mashed bananas with remaining lemon juice and vanilla extract in a large bowl. Add soy milk mixture and agave nectar syrup. Stir well. Add flour mixture until combined, but don't overmix. Mix in blueberries until dispersed. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool bread before serving.

By Jill Senger Stadler

Ingredients

• ✓ vanilla soy milk
• all-purpose flour
• white sugar
• baking powder
• egg
• vegetable oil
• lemon zest
• dairy-free cream cheese
• blueberry
• sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Combine flour, 1/2 cup sugar and baking powder in large bowl.
3. 3 In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until lightly browned, 18 to 20 minutes.
5. 5 Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

By joannemerc

Ingredients

• ✓ vanilla soy milk
• banana
• egg substitute
• vegetable oil
• applesauce
• rice flour
• sucanat
• baking powder
• salt
• cherry
• vanilla baking chip

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners.
2. 2 In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full.
3. 3 Bake at 400 degrees F (205 degrees C) for 30 minutes.

By Pati