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Vegan Potato Soup
Soup American

Vegan Potato Soup

4.9

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
  2. 2 Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  3. 3 Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

By Autumn Pumpkin

Smokey Butternut Squash Soup
Soup American

Smokey Butternut Squash Soup

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
  2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
  3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
  4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
  5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

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