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Vanilla Pops with Fresh Berries
Dessert American

Vanilla Pops with Fresh Berries

5.0

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Whisk almond milk, sugar, cornstarch, and vanilla extract together in a small saucepan until well combined; bring to a simmer, whisking frequently. Add coconut oil; cook over low heat until mixture thickened, stirring frequently, about 5 minutes. Cool, stirring occasionally.
  2. 2 Stir in berries, then spoon mixture into ice cream pop molds. Insert a handle or popsicle stick into each. Place in the freezer until solid, 8 hours to overnight.

By Almond Breeze

Chocolate Almond Fudge
Dessert American

Chocolate Almond Fudge

4.4

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Line a 9-inch baking pan with foil; spray foil with cooking spray.
  2. 2 In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
  3. 3 Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
  4. 4 Spread in pan. Cool completely, about 2 hours.

By Almond Breeze

Blueberry Clafoutis
Dessert American

Blueberry Clafoutis

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch oven-safe skillet or baking dish with butter; set aside.
  2. 2 Combine almond milk, eggs, sugar, flour, melted butter, vanilla, and salt in a blender; blend until smooth. Pour into the prepared skillet; top with blueberries.
  3. 3 Bake in the preheated oven until center is set and top is lightly browned, about 40 minutes. Serve warm, dusted with confectioners' sugar.

By Almond Breeze

Breeze Blueberry Zucchini Bread
Dessert American

Breeze Blueberry Zucchini Bread

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
  2. 2 Whisk sugar, almond milk, oil, and eggs together in a large bowl until well combined. Whisk flour, baking powder, baking soda, and salt together in a separate bowl until well combined; lightly stir into almond milk mixture. Fold in zucchini and blueberries until incorporated. Transfer to the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool completely in the pan.

By Almond Breeze

Lemon Blueberry Cobbler
Dessert American

Lemon Blueberry Cobbler

4.1

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F and lightly butter an 11x7-inch baking dish.
  2. 2 Stir together 5 cups blueberries, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring frequently, until mixture is thickened. Stir in remaining blueberries and lemon zest and transfer to prepared dish.
  3. 3 Stir together flour, sugar, baking powder, and salt in a medium bowl, then stir in Almond Breeze and butter. Drop spoonfuls over hot berry mixture. Bake for 30 minutes or until topping is lightly browned and cooked through.

By Almond Breeze

Halloween Sugar Cookies
Dessert American

Halloween Sugar Cookies

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. 2 In a large bowl, beat 1 cup shortening, sugar, egg and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the original almond milk and beat until smooth.
  3. 3 Form into 1 1/4 inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
  4. 4 If desired, lightly brush tops of cookies with remaining almondmilk and sprinkle with colored decorator sugar or sprinkles or leave plain and frost when cooled.
  5. 5 Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
  6. 6 In a large bowl, beat powdered sugar, 3/4 cup shortening, vanilla and 3 tablespoons of the vanilla almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding almondmilk for desired spreading consistency. Tint as desired with food coloring. Frost and decorate cookies as you like.

By Almond Breeze

Easy Breeze Sugar Cookies
Dessert American

Easy Breeze Sugar Cookies

4.3

Prep
40 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Heat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. 2 In large bowl, beat 1 cup shortening, 1 1/2 cups granulated sugar, egg, and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder, and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the Almondmilk and beat until smooth.
  3. 3 Form into 1 1/4-inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Place 3 to 4 tablespoons granulated sugar in small bowl. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time.
  4. 4 If desired, lightly brush tops of cookies with remaining Almondmilk and sprinkle with colored decorator sugar or sprinkles, or leave plain and frost when cooled.
  5. 5 Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks.
  6. 6 In large bowl, beat powdered sugar, 3/4 cup shortening, vanilla, and 3 tablespoons of the Almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding Almondmilk for desired spreading consistency. Tint as desired with food coloring.

By Almond Breeze

Orange Cream Pops
Dessert

Orange Cream Pops

3.8

Prep
15 min
Cook
5 min
Total
500 min

Instructions

  1. 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
  2. 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly.
  3. 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

By Almond Breeze

Lemon Strawberry Trifle
Dessert

Lemon Strawberry Trifle

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
  2. 2 Cut angel food cake into small, bite-sized pieces. Set aside.
  3. 3 In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
  4. 4 Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
  5. 5 Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
  6. 6 Repeat layers.
  7. 7 Garnish with fresh strawberries and lemon slices if desired.
  8. 8 Keep refrigerated until ready to serve.

By Almond Breeze

Salted Caramel Brownies
Dessert

Salted Caramel Brownies

5.0

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
  2. 2 In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
  3. 3 In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
  4. 4 Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

By Almond Breeze

Dairy-Free Honey Pumpkin Pie
Dessert

Dairy-Free Honey Pumpkin Pie

5.0

Prep
20 min
Cook
50 min
Total
190 min

Instructions

  1. 1 Heat oven to 400 degrees F.
  2. 2 In medium bowl, mix flour and 1/4 teaspoon salt. With pastry blender or 2 knives, cut shortening into flour until texture is crumbly. Sprinkle 3 tablespoons of the almondmilk over mixture and mix with fork until mixture comes together in a ball. If necessary, sprinkle a little more almondmilk over the mixture.
  3. 3 Sprinkle a little flour over a 12-inch square of waxed paper. Place ball of dough in center; pat into disc. Sprinkle with flour and top with another square of waxed paper. Roll very thinly into 12-inch circle. Remove top piece of waxed paper and turn crust upside down over a 9-inch deep-dish pie plate. Fit into pie plate and remove waxed paper. Crimp edges.
  4. 4 To make the filling, beat the rest of the ingredients and remaining 1/2 teaspoon salt with electric mixer on low speed in a large bowl until well-mixed. Pour into crust.
  5. 5 Bake 50 to 55 minutes or until knife inserted 1 inch from edge comes out clean. Cover edges of crust with strips of foil to keep from over-browning, if necessary. Cool completely, about 2 hours. Store in refrigerator.

By Almond Breeze

Classic Waldorf Red Cake
Dessert

Classic Waldorf Red Cake

4.8

Prep
20 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
  2. 2 In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
  3. 3 Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
  4. 4 In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
  5. 5 In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
  6. 6 Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

By Almond Breeze

Broiled Stone Fruit with Cardamom Banana Soft Serve
Snack American

Broiled Stone Fruit with Cardamom Banana Soft Serve

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place fruit in a baking dish, cut side up and pour cider over top. Sprinkle tops with sugar and cook at 425 degrees F for 17 minutes and finish under the broiler until browned.
  2. 2 To make soft serve, place ingredients in a blender and blend until smooth. Serve under fruit immediately or chill in freezer in a dish for 1 hour to make more scoopable.
  3. 3 Sprinkle with chia seeds and blueberries.

By Almond Breeze

Dairy-Free Pumpkin Bread
Breakfast American

Dairy-Free Pumpkin Bread

4.8

Prep
10 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
  2. 2 In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
  3. 3 Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

By Almond Breeze

Classic Overnight Oats
Breakfast

Classic Overnight Oats

4.6

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir together almond milk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
  2. 2 Before eating, top with granola and almonds, if desired.

By Almond Breeze

Morning Joe Smoothie
Breakfast

Morning Joe Smoothie

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Add all ingredients to blender container or smoothie maker. Cover; blend 15 to 20 seconds or until smooth. Pour into glass. If desired, sprinkle with an additional pinch of espresso powder.

By Almond Breeze

Overnight Chia Oats
Breakfast Other

Overnight Chia Oats

4.7

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine almond milk, oats, mashed banana, and chia seeds in a 1-pint jar. Top with a lid: shake until well combined.
  2. 2 Refrigerate until chia seeds have swelled and oats mixture is thick and gel-like, 8 hours to overnight.

By Almond Breeze

Strawberry Poppy Seed Cream Cheese Muffins

Strawberry Poppy Seed Cream Cheese Muffins

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
  2. 2 Stir together pancake mix, Almond Breeze, sugar, oil, extract, and poppy seeds in a medium bowl. Lightly stir in strawberries and cream cheese. Add strawberry jam and swirl lightly with a knife.
  3. 3 Spoon into prepared cups and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

By Almond Breeze

Berry Lemon Muffins
Snack

Berry Lemon Muffins

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
  3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
  4. 4 Fold in blueberries and raspberries.
  5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Fluffy Almond Breeze Blueberry Pancakes
Breakfast

Fluffy Almond Breeze Blueberry Pancakes

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat griddle to 350 degrees F or heat frying pan over medium heat until a fleck of water "dances" in the pan.
  2. 2 Whisk almond flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
  3. 3 Gently fold in desired amount of blueberries.
  4. 4 Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

By Almond Breeze

Healthy Strawberry Rhubarb Bread

Healthy Strawberry Rhubarb Bread

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
  3. 3 In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.
  4. 4 Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
  5. 5 Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.

By Almond Breeze

Breeze Banana Bread

Breeze Banana Bread

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.
  2. 2 Whisk together bananas, sugar, Almond Breeze, oil, extract, and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated.
  3. 3 Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. Makes 8 servings.

By Almond Breeze

Lemon Almond Bread
Lunch

Lemon Almond Bread

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. 2 In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. 3 In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  4. 4 Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  5. 5 Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. 6 While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

By Almond Breeze