Type what you have

Ingredients

• ✓ almond milk
• butter
• white sugar
• egg
• vanilla extract
• whole wheat flour
• baking powder
• vanilla frosting
• blue food coloring

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
2. 2 Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.
4. 4 Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.
5. 5 Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.

By Hsr

Ingredients

• ✓ almond milk
• vanilla pudding mix
• cornstarch

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

Ingredients

• ✓ almond milk
• strawberry
• chia seed
• honey
• vanilla extract

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

Ingredients

• ✓ almond milk
• cornstarch
• agave nectar
• vanilla bean
• coconut oil
• vegan whipped cream

Instructions

1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Ingredients

• ✓ almond milk
• chocolate pudding mix
• vegan chocolate chip
• graham cracker crust
• vegan whipped cream

Instructions

1. 1 Combine almond milk and pudding mix in a saucepan. Bring to a boil over medium heat, stirring constantly. When pudding boils, reduce heat to low and continue stirring until pudding thickens, about 5 minutes.
2. 2 Remove from heat and stir in chocolate chips until melted. Pour into graham crust and refrigerate until set, about 2 hours.
3. 3 Top with vegan whipped cream.

By Yoly

Ingredients

• ✓ almond milk
• mango
• stevia sugar substitute
• vanilla extract

Instructions

1. 1 Combine frozen mangoes, almond milk, sweetener, and vanilla extract in a high-capacity blender, such as a Vitamix®. Blend until mixture has the consistency of ice cream, 45 to 60 seconds.

By Yoly

Ingredients

• ✓ almond milk
• banana
• cocoa powder
• vanilla extract
• cinnamon
• salt

Instructions

1. 1 Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
2. 2 Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.

By Kim

Ingredients

• ✓ almond milk
• cinnamon stick
• coconut oil
• coconut milk
• honey
• rum
• vanilla extract

Instructions

1. 1 Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
2. 2 Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
3. 3 Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

By Angela Sackett Superhotmama

Ingredients

• ✓ almond milk
• sugar
• arrowroot powder
• pumpkin puree
• pumpkin pie spice
• salt
• vegan pie shell

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.
3. 3 Bake in the preheated oven until center is set, about 40 minutes.
4. 4 Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

By justasfastasican

Ingredients

• ✓ almond milk
• jasmine rice
• granulated sugar
• salt
• vanilla extract

Instructions

1. 1 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Ingredients

• ✓ almond milk
• coconut sugar
• cocoa powder
• cornstarch
• vanilla extract

Instructions

1. 1 Heat almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat; cook and stir until thick and smooth, about 10 minutes.

By HealthyTreats

Ingredients

• ✓ almond milk
• orange juice
• arborio rice
• salt
• egg
• orange extract
• cream of coconut
• orange zest

Instructions

1. 1 Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
2. 2 Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
3. 3 Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

By lutzflcat

Ingredients

• ✓ almond milk
• egg yolk
• coconut sugar
• cornstarch
• salt
• coconut
• butter
• vanilla extract
• banana

Instructions

1. 1 Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
2. 2 Divide sliced bananas between 8 serving bowls and pour pudding over top.

By gem bee

Ingredients

• ✓ almond milk
• all-purpose flour
• vegan chocolate chip
• white sugar
• vegetable oil
• cocoa powder
• vanilla extract
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
3. 3 Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.

By Samuel Delony

Ingredients

• ✓ almond milk
• all-purpose flour
• vegan chocolate chip
• white sugar
• flax seed
• baking soda
• salt
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
2. 2 Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
3. 3 Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
4. 4 Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

By Fangs09

Ingredients

• ✓ almond milk
• white sugar
• margarine
• cocoa powder
• peanut butter
• vanilla extract
• almond extract
• oat
• coconut

Instructions

1. 1 Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined.
2. 2 Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.

By Marjorie Olah

Ingredients

• ✓ almond milk
• whole wheat flour
• white sugar
• baking soda
• salt
• vegetable oil
• applesauce
• vanilla extract
• cinnamon sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix flour, sugar, baking soda, and salt together in a bowl.
3. 3 Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.
4. 4 Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.
5. 5 Bake in preheated oven until golden brown, about 10 minutes.

By kath

Ingredients

• ✓ almond milk
• egg
• cornstarch
• maple syrup
• tart shell
• strawberry
• raspberry
• blueberry
• blackberry

Instructions

1. 1 To make custard whisk egg, corn starch and maple syrup together in a pan. Slowly whisk in almond milk over medium heat. Bring to a boil, whisking continuously, remove from heat and cool 5 minutes.
2. 2 Pour custard into tart crust and top with fruit.
3. 3 Refrigerate 30 minutes before serving.

By Almond Breeze

Ingredients

• ✓ almond milk
• buckwheat flour
• brown sugar
• white sugar
• baking powder
• vanilla extract
• salt
• butter
• peach
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch baking dish.
2. 2 Combine flour, brown sugar, white sugar, baking powder, vanilla extract, and salt in a bowl; mix in almond milk and butter.
3. 3 Pour flour mixture into the prepared baking dish. Top with peaches. Sprinkle cinnamon on top.
4. 4 Bake in the preheated oven until the top is lightly browned and the peaches are bubbling, about 30 minutes.

By Kim Ford

Ingredients

• ✓ almond milk
• gingersnap cookie
• pumpkin puree
• white sugar
• egg
• molasses
• cornstarch
• cinnamon
• ginger
• nutmeg
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
2. 2 Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
3. 3 Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.

By Bev

Ingredients

• ✓ almond milk
• sucralose sweetener
• butter
• egg
• heavy cream
• coconut flakes
• coconut flour
• almond flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
3. 3 Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
4. 4 Drop teaspoonfuls of cookie dough onto the baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

By Brenna Sullivan

Ingredients

• ✓ almond milk
• ✓ almond milk
• all-purpose flour
• white sugar
• baking powder
• butter
• white sugar
• cornstarch
• egg yolk
• peach
• peach jam
• vanilla extract
• almond extract
• coconut milk

Instructions

1. 1 To prepare crumble, preheat the oven to 350 degrees F (175 degrees C). Stir together flour, sugar and baking powder in a medium bowl. Cut in butter with a fork until it's the size of peas, then lightly stir in 2 to 2 1/2 tablespoons Almond Breeze.
2. 2 Place on a parchment-lined baking sheet and break into 1/2- to 1-inch pieces; bake for 15 minutes. Let cool, then coarsely crumble.
3. 3 To prepare ice cream, whisk together sugar, cornstarch, and egg yolks in a medium saucepan, then slowly whisk in Almond Breeze. Bring to a simmer over medium heat, whisking constantly. Cook over low heat, stirring frequently, until mixture is slightly thickened; let cool.
4. 4 Transfer to a blender with peaches, 1/2 cup peach jam, vanilla and almond extracts, and coconut milk; puree until smooth.
5. 5 Cover and chill well. Transfer to an ice cream maker bowl and freeze according to manufacturer's instructions.
6. 6 Place a layer of ice cream in the bottom of a 1-quart dish (such as a loaf pan). Top with small spoonfuls of the remaining jam and some of the crumble. Repeat layers several times, saving a little of the crumble for garnishing, if desired.
7. 7 Cover and freeze until ready to serve. Top small scoops of ice cream with a sprinkle of the crumble.

By Almond Breeze

Ingredients

• ✓ almond milk
• white sugar
• egg
• vegan margarine
• vanilla extract
• baking powder
• sweet rice flour
• coconut flake

Instructions

1. 1 Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. 3 Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.
4. 4 Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

By lazarus

Ingredients

• ✓ almond milk
• cocoa powder
• coconut sugar
• cornstarch
• peanut butter powder
• almond extract
• peanut butter flavor

Instructions

1. 1 Whisk together cocoa powder, coconut sugar, cornstarch, and peanut butter powder in a saucepan. Slowly pour in 1/4 of the chocolate-flavored almond milk; whisk to combine. Turn heat to medium-high. Pour in remaining almond milk and continue whisking until mixture has thickened, about 8 minutes. Stir in almond extract and peanut butter flavoring.
2. 2 Remove from heat. Allow to cool before serving, at least 1 hour.

By thedailygourmet

Ingredients

• ✓ almond milk
• dark sweet cherry
• white sugar
• blood orange
• orange zest
• salt
• gluten-free flour
• sugar
• vegan butter
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
3. 3 Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
4. 4 Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.

By TheSaltyCooker

Ingredients

• ✓ almond milk
• cooking spray
• spice cake mix
• pumpkin puree
• pumpkin pie spice
• powdered sugar
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
2. 2 Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Fill a pastry bag with the mixture and fill greased donut cups halfway full.
4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
5. 5 While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
6. 6 Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

By Yoly

Ingredients

• ✓ almond milk
• whole wheat pastry flour
• white sugar
• brown sugar
• cocoa powder
• baking powder
• baking soda
• salt
• banana
• peanut butter
• canola oil
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
2. 2 Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

By HeidiM

Ingredients

• ✓ almond milk
• rolled oat
• banana
• raisin
• applesauce
• vanilla extract
• cinnamon

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Stir oats, bananas, raisins, applesauce, almond milk, vanilla, and cinnamon together in a bowl until well combined.
4. 4 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
5. 5 Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

By Gene Payne

Ingredients

• ✓ almond milk
• vanilla yogurt
• maple syrup
• vanilla extract
• salt
• chia seed
• strawberry
• maple syrup
• almond

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt together in a bowl until just blended; add chia seeds, whisk to incorporate, and let the chia seeds soak for 30 minutes.
3. 3 Stir the chia seed mixture to redistribute seeds that have settled throughout the mixture. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
4. 4 Drizzle 4 teaspoons maple syrup over strawberries in a bowl; stir to coat. Add almonds to strawberries; stir.
5. 5 Spoon chia seed mixture into 4 bowls; top each with a portion of the strawberry mixture.

By sjeffery8045

Ingredients

• ✓ almond milk
• ✓ almond milk
• vegan butter
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• brown sugar
• vegan butter
• dark chocolate
• marshmallow
• powdered sugar
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
2. 2 Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
3. 3 Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
4. 4 Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
5. 5 Bake in the preheated oven for exactly 10 minutes.
6. 6 While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
7. 7 Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.

By FOODBEAST