Skip to content

Type what you have

Cook with

soy milk ×
Vegan Fluffy Peanut Butter Frosting
Dessert American

Vegan Fluffy Peanut Butter Frosting

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add confectioners' sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.

By JUDYLT

Dairy-Free Chocolate Pudding
Dessert American

Dairy-Free Chocolate Pudding

4.7

Prep
5 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix cornstarch and water together in a small bowl until a paste forms.
  3. 3 Combine soy milk, sugar, cocoa, and vanilla in a large saucepan; stir in cornstarch paste until well combined. Cook over medium heat, stirring constantly, until boiling. Continue to cook and stir until mixture thickens, 3 to 5 minutes.
  4. 4 Remove from the heat and let cool for 5 minutes; pudding will continue to thicken as it cools. Cover and refrigerate until completely cool, 1 to 2 hours.

By Kathleen Amos-Robel

Better Brownies
Dessert American

Better Brownies

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine cocoa powder, oil, and water in a bowl; stir in sugar and stevia until combined. Stir in soy milk and vanilla until combined. Add flour and baking powder; stir until smooth. Transfer batter to the prepared baking pan.
  3. 3 Bake in the preheated oven until top is dry and edges start to pull away from the sides of the pan, about 35 minutes.

By Cookie Starts With C

Vegan Basic Vanilla Cake
Dessert American

Vegan Basic Vanilla Cake

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
  2. 2 Stir soy milk and vinegar together in a large glass measuring cup.
  3. 3 Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
  4. 4 Briskly stir canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork; stir into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Christine

Coffee Cake Roll
Dessert American

Coffee Cake Roll

3.5

Prep
30 min
Cook
10 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18-inch jelly roll pan with cooking spray; line with parchment paper and spray again.
  2. 2 Place coffee granules into a small, zip-top bag. Slide a measuring cup over, pressing firmly, to result in a fine powder. Set aside.
  3. 3 Combine flour, sugar, baking powder, crushed coffee granules, and cinnamon together in a medium bowl.
  4. 4 Combine egg yolks and soy milk in a small bowl. Beat egg whites in a metal or glass bowl until soft peaks form. Add egg yolk mixture to dry ingredients until dry and crumbly; fold in beaten egg whites. Spread into the prepared pan.
  5. 5 Bake in the preheated oven until cake springs back lightly when pressed in the center, 9 to 11 minutes.
  6. 6 While cake is baking, sprinkle powdered sugar over the area where the cake will be on a clean dish towel.
  7. 7 Remove the cake from the oven and immediately loosen the sides; flip onto the prepared dish towel. Peel off parchment paper. Roll cake tightly in jelly roll fashion, starting at the short side, keeping the towel as part of the rolling process. Let cool for about 1 hour.
  8. 8 Unwrap the cake, leaving on the towel. Spread with whipped topping. Re-roll cake gently, removing the towel as it is being rolled. Slice into 3/4- to 1-inch pieces using a serrated knife.

By sueb

Vegan Lime Bars
Dessert American

Vegan Lime Bars

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
  2. 2 Combine flour, confectioners' sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands.
  3. 3 Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust.
  4. 4 Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.

By Simplysweet37

Gluten-Free Peach Cobbler
Dessert American

Gluten-Free Peach Cobbler

4.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl.
  3. 3 Pour into a 9x13-inch casserole dish and dab butter pieces over top.
  4. 4 To make the topping: Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Sprinkle over peaches in the baking dish.
  5. 5 Bake in the preheated oven until fruit is bubbly and the top is golden brown, about 45 minutes.
  6. 6 Let cobbler cool before serving.

By Hunnydew30

Pumpkin Tart with Pecan Crust
Dessert American

Pumpkin Tart with Pecan Crust

4.0

Prep
Cook
Total

Instructions

  1. 1 Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  2. 2 Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  3. 3 Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  4. 4 Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  5. 5 Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

By jen

Sauteed Figs with Cashew Creme
Dessert

Sauteed Figs with Cashew Creme

Prep
15 min
Cook
4 min
Total
139 min

Instructions

  1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
  2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
  3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita

Vegan Bread Pudding
Dessert

Vegan Bread Pudding

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine.
  3. 3 Bake in the preheated oven until golden brown and heated through, about 30 minutes.

By Jeremy Ferch

Yummy Vegan Chocolate Pudding
Dessert

Yummy Vegan Chocolate Pudding

3.9

Prep
5 min
Cook
25 min
Total
210 min

Instructions

  1. 1 In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat.
  2. 2 In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling.
  3. 3 Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla.
  4. 4 Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.

By veggigoddess

Fresh Peach Cobbler
Dessert

Fresh Peach Cobbler

3.5

Prep
Cook
Total

Instructions

  1. 1 Heat oven to 375 degrees F.
  2. 2 Put butter in an 8 x 12-inch baking dish; place dish in oven until butter melts. In mixing bowl, mix biscuit mix with 1/2 cup sugar and 1 tablespoon cinnamon. Mix in soymilk. Place peaches in baking dish with butter. Add corn syrup, 1 1/2 cups sugar and 2 tablespoons cinnamon; toss to combine.
  3. 3 Drop spoonfuls of biscuit mixture over peaches, spreading with the back of the spoon to cover all the peaches. Bake about 30 minutes or until crust has risen and is golden brown.

By Kikkoman

Vegan Strawberry Gelato
Dessert

Vegan Strawberry Gelato

5.0

Prep
10 min
Cook
15 min
Total
765 min

Instructions

  1. 1 Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
  2. 2 Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
  3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By talifuss

No Bake Macadamia Nut Cookies
Dessert

No Bake Macadamia Nut Cookies

4.3

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place white sugar, brown sugar, butter, milk, and carob powder in a large pan over medium-high heat; bring to a boil. Boil for 2 minutes, stirring occasionally.
  2. 2 Remove the pan from the heat, and stir in macadamia nut butter until dissolved. Stir in oatmeal until well incorporated. Drop onto a waxed paper lined cookie sheet, and place in the refrigerator to cool.

By Christine

Guilt-Free Apple Cobbler
Dessert

Guilt-Free Apple Cobbler

3.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix apples and cranberries in an 8-inch square baking dish. Mix oats, brown sugar, and cinnamon in a bowl; stir in applesauce and soy milk until clumps form. Spoon oat mixture over apple mixture, pressing down slightly.
  3. 3 Bake in the preheated oven until lightly browned and bubbling, about 45 minutes.

By Sara

Vanilla Vegan Nice Cream
Dessert

Vanilla Vegan Nice Cream

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
  2. 2 Combine soaked cashews, banana, ice cubes, tofu, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
  3. 3 Pour into a bowl to serve.

By Mackenzie Schieck

Vegan Peanut Butter Brownies
Dessert

Vegan Peanut Butter Brownies

3.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.
  3. 3 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

By AudB

Dairy-Free Cinnamon Streusel Coffee Cake
Dessert

Dairy-Free Cinnamon Streusel Coffee Cake

4.2

Prep
10 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan and set aside.
  2. 2 To make the streusel, combine 1/3 cup pancake mix, brown sugar, and cinnamon in a mixing bowl. Cut in the margarine with a pastry cutter or 2 knives until mixture is crumbly.
  3. 3 Stir together the 2 cups of pancake mix, soy milk, sugar, and egg just until combined. Spread into prepared pan. Sprinkle with cinnamon streusel.
  4. 4 Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.

By LYNNETTEB

Vegan Mug Cake
Dessert

Vegan Mug Cake

4.3

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Combine flour, sugar, cocoa powder, and baking powder in a mug. Stir applesauce and soy milk together in a bowl and add to flour mixture. Stir until well combined. Fold in chocolate chips and sprinkle with coconut.
  2. 2 Microwave at the highest setting until mug cake has set and risen well, about 3 minutes.

By Rita

Butter-Free Peanut Butter Cupcakes
Dessert

Butter-Free Peanut Butter Cupcakes

4.6

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
  2. 2 In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

By Caiti Ann

Vegan Pumpkin Ice Cream
Dessert

Vegan Pumpkin Ice Cream

3.7

Prep
10 min
Cook
10 min
Total
230 min

Instructions

  1. 1 Mix 1/4 cup soy creamer with arrowroot and set aside. Whisk together 1 3/4 cup soy creamer, soy milk, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice in a saucepan over medium heat, stirring frequently, until just boiling. Remove the pan from the heat; stir in the arrowroot mixture to thicken. Set aside to cool for 30 minutes.
  2. 2 Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.

By Suzanne

Avocado Peanut Butter Brownies (Vegan)
Dessert

Avocado Peanut Butter Brownies (Vegan)

3.9

Prep
15 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
  3. 3 Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughly combined.
  4. 4 Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
  5. 5 Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.

By aboutfish

Chocolate Vegan Nice Cream
Dessert

Chocolate Vegan Nice Cream

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
  2. 2 Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
  3. 3 Pour into a bowl to serve.

By Mackenzie Schieck