Type what you have

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
• 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
• 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
• 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
• 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
• banana
• greek yogurt
• blueberry
• strawberry
• vanilla protein powder
• aluminum foil
• wooden craft stick

Instructions

1. 1 Blend bananas, yogurt, blueberries, strawberries, protein powder, and enough almond milk to achieve your preferred consistency in the bowl of an electric blender until smooth.
2. 2 Pour liquid into cups until they are 75% full. Cut 12 squares of foil and fold them securely onto the tops of the cups. Slide the wooden sticks through the center of the foil squares. Place cups on a plate.
3. 3 Freeze for 8 hours.
4. 4 Remove from the freezer, remove foil, peel away cups, and enjoy.

By aAron rancher

Ingredients

• ✓ almond milk
• apple cider vinegar
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• coconut oil
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
2. 2 Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
3. 3 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
5. 5 Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

By cornfairy

Ingredients

• ✓ almond milk
• coconut oil
• brown sugar
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream coconut oil and brown sugar together in a bowl with an electric mixer until thoroughly mixed, about 5 minutes. Mix in almond milk and vanilla until incorporated, 1 to 2 minutes.
3. 3 Whisk flour, baking powder, baking soda, and salt together in a bowl. Add the flour mixture to the almond milk mixture, stirring until combined; dough will be crumbly. Fold in chocolate chips.
4. 4 Roll the dough into tablespoon-sized balls and place on ungreased or parchment-lined baking sheets. Flatten each ball out a bit with your palm, pressing any crumbs back together.
5. 5 Bake in the preheated oven until the edges are golden brown and set, about 8 minutes.

By avarmenio

Ingredients

• ✓ almond milk
• all-purpose flour
• sugar
• baking powder
• salt
• orange
• butter
• orange
• cranberry

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries.
3. 3 On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

By Almond Breeze

Ingredients

• ✓ almond milk
• vegetable oil
• all-purpose flour
• brown sugar
• baking powder
• cinnamon
• vanilla extract
• salt
• zucchini
• walnut

Instructions

1. 1 Stir oil, flour, almond milk, brown sugar, baking powder, cinnamon, vanilla, and salt together in an 8- to 12-ounce microwave-safe mug until well combined.
2. 2 Pat zucchini dry with 2 paper towels. Add zucchini and walnuts to mug; stir until just combined.
3. 3 Microwave, uncovered, on high power for 1½ to 2 minutes. Serve in the mug.

By Tammy Lynn

Ingredients

• ✓ almond milk
• all-purpose flour
• pumpkin puree
• white sugar
• vegetable oil
• baking soda
• cinnamon
• vanilla extract
• salt
• cinnamon sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine flour, pumpkin purée, sugar, almond milk, oil, baking soda, ground cinnamon, vanilla extract, salt, and cinnamon sugar in a large bowl until forms a smooth dough. Drop about 1 tablespoon of dough per cookie onto a baking sheet.
3. 3 Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

By lufthexe

Ingredients

• ✓ almond milk
• cooking spray
• sourdough bread
• pumpkin pie spice
• cranberry
• butter
• egg
• white sugar
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
2. 2 Toss bread pieces with 1 teaspoon pumpkin pie spice in a bowl. Add dried cranberries; toss well. Pour into the prepared pan. Drizzle with melted butter.
3. 3 Beat eggs in a bowl until thoroughly mixed. Add remaining 1/2 teaspoon pumpkin pie spice, almond milk, sugar, vanilla extract, and cinnamon. Beat until thoroughly mixed. Pour over the bread pieces. Let soak, pressing bread lightly with a fork.
4. 4 Bake in the preheated oven until the top springs back when lightly touched, about 45 minutes.

By Treasures of Food

Ingredients

• ✓ almond milk
• cooking spray
• apple cider vinegar
• vegan margarine
• white sugar
• all-purpose flour
• baking powder
• vanilla extract
• peach
• brown sugar
• white sugar
• cornstarch
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with cooking spray.
2. 2 Combine almond milk and vinegar in a small bowl; set aside about 5 minutes.
3. 3 Beat margarine and 2 tablespoons white sugar together in a large bowl with an electric mixer until creamy. Cut in flour and baking powder using a fork or pastry blender until mixture resembles coarse crumbs. Stir in almond milk mixture and vanilla extract until just combined; set aside biscuit mixture.
4. 4 Toss peaches, brown sugar, ¼ cup white sugar, cornstarch, and cinnamon together in a bowl to coat; transfer to the prepared pan. Top with biscuit mixture.
5. 5 Bake in the preheated oven until biscuit tops are lightly browned, 40 to 45 minutes. Serve warm.

By My Hot Southern Mess

Ingredients

• ✓ almond milk
• ✓ almond milk
• butter
• cinnamon
• brown sugar substitute
• brown sugar substitute
• allspice
• nutmeg
• salt
• cinnamon
• baking powder
• all-purpose flour
• granulated sugar substitute
• vanilla extract
• butter
• egg
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
2. 2 Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.
3. 3 Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.
4. 4 Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.
5. 5 Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.

By Yoly

Ingredients

• ✓ almond milk
• pecan
• stevia-erythritol sweetener
• cinnamon
• nutmeg
• butter
• egg
• cream cheese
• stevia erythritol sweetener
• sour cream
• vanilla extract
• butter
• mixed berry
• stevia-erythritol sweetener

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg. Process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
3. 3 Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over crust in the brownie pan. Insert divider into the pan.
4. 4 Bake in the preheated oven for about 35 minutes.
5. 5 Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
6. 6 Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

By Nicole

Ingredients

• ✓ almond milk
• all-purpose flour
• plant-based brick
• water
• coconut milk
• brown sugar
• salt
• granulated sugar
• brown sugar
• all-purpose flour
• cinnamon
• salt
• apple
• granulated sugar

Instructions

1. 1 For crust, add 2 cups flour in medium bowl. Cut in Becel® Unsalted Plant-Based Bricks with pastry blender or two knives until coarse crumbs form. Add 4 to 5 tablespoons ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into two discs, one slightly larger than the other. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
2. 2 For caramel sauce, combine coconut milk, 1/2 cup brown sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and cook for 25 to 30 minutes, stirring frequently, or until darkened and thickened.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Unwrap larger disc of dough and roll on floured surface from center to edges to form 13-inch (33 cm) circle. Press into 9-inch (23 cm) pie plate; set aside.
4. 4 For filling, combine 1/4 cup granulated sugar, brown sugar, 1/4 cup flour, cinnamon, and sea salt in large bowl. Add apples; toss until coated. Transfer apples to pie crust and drizzle with half the salted caramel sauce.
5. 5 Unwrap remaining pie dough and roll on lightly floured surface to form 10-inch (25 cm) circle. Cut decorative vent holes, if desired; or weave a lattice. Carefully place the pastry over the apples. Brush with almond milk and sprinkle with 1 tablespoon granulated sugar.
6. 6 Place pie on baking sheet and bake 10 minutes. Decrease oven to 375 degrees F (190 degrees C). Bake 1 hour or until juices are bubbling. Cover with foil if top gets too brown. Cool on wire rack. Drizzle with remaining salted caramel sauce before serving.

By Becel

Ingredients

• ✓ almond milk
• orange zest
• orange juice
• coconut oil
• applesauce
• flax seed
• cornstarch
• sugar
• vanilla extract
• all-purpose flour
• baking powder
• salt
• baking soda
• cranberry
• confectioners' sugar
• orange juice
• coconut oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt).
2. 2 Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
3. 3 Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
4. 4 Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
5. 5 Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
6. 6 Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

By isachandra

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
• 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
• 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