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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

Sunshine Semlor
Dessert European

Sunshine Semlor

Prep
45 min
Cook
14 min
Total
184 min

Instructions

  1. 1 Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
  2. 2 Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
  3. 3 Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
  6. 6 Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
  7. 7 Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
  8. 8 Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
  9. 9 Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.

By Gaylabaughman

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

Earl Grey Chia Pudding
Breakfast

Earl Grey Chia Pudding

2.5

Prep
10 min
Cook
5 min
Total
500 min

Instructions

  1. 1 Bring almond milk to a boil in a saucepan; add tea bag. Remove saucepan from heat and allow tea to steep, about 5 minutes. Remove and discard tea bag.
  2. 2 Mix chia seeds, vanilla extract, and brown sugar together in a bowl; stir into the almond milk mixture. Pour almond milk mixture into small bowls and top each with maple syrup. Cover and refrigerate until set, 8 hours to overnight.

By Leda F