Type what you have

Ingredients

• ✓ soy milk
• blackberry
• tahini
• vanilla extract
• stevia

Instructions

1. 1 Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ soy milk
• white sugar
• cocoa powder
• cornstarch
• salt
• vanilla extract

Instructions

1. 1 Place soy milk in a pan over medium-low heat. Add sugar, cocoa powder, cornstarch, and salt. Whisk until no clumps remain. Cook, whisking every minute, until mixture boils, 10 to 15 minutes.
2. 2 Stir in vanilla and serve.

By sdsuz

Ingredients

• ✓ soy milk
• avocado
• chocolate syrup
• tahini
• vanilla extract
• stevia sweetener

Instructions

1. 1 Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.

By Yoly

Ingredients

• ✓ soy milk
• cashew
• vanilla extract
• agave nectar
• coconut oil
• fig

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

Ingredients

• ✓ soy milk
• ice cube
• peanut butter
• carob powder
• agave nectar

Instructions

1. 1 Place ice cubes in a blender. Add soy milk, peanut butter, carob powder, and agave nectar; blend until smooth and thickened.

By Edward Thomas Spivey

Ingredients

• ✓ soy milk
• bread
• raisin
• white sugar
• almond
• vanilla extract
• cinnamon

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

Ingredients

• ✓ soy milk
• silken tofu
• white sugar
• green tea powder
• canola oil

Instructions

1. 1 Place tofu into a blender or the bowl of a food processor; blend until smooth. Add soy milk, sugar, green tea powder, and canola oil; blend until combined.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By ecaldwe1

Ingredients

• ✓ soy milk
• cornstarch
• soy creamer
• white sugar
• egg replacer
• semisweet chocolate
• vanilla extract

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

Ingredients

• ✓ soy milk
• banana
• silken tofu
• confectioners sugar
• cocoa powder
• cinnamon

Instructions

1. 1 Place banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth.
2. 2 Pour into individual serving dishes, and refrigerate for 1 hour before serving.

By Mirby

Ingredients

• ✓ soy milk
• avocado
• banana
• cocoa powder
• agave nectar
• lemon juice
• coconut

Instructions

1. 1 Place avocado, banana, soy milk, cocoa powder, agave nectar, lemon juice, and coconut into a blender. Cover, and puree until smooth. Divide into small containers, and store in the refrigerator 1 hour until set.

By Alex

Ingredients

• ✓ soy milk
• butter
• biscuit baking mix
• sugar
• cinnamon
• peach
• corn syrup

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

Ingredients

• ✓ soy milk
• lemon juice
• cornstarch
• strawberry
• white sugar
• sucralose sweetener
• citric acid

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

Ingredients

• ✓ soy milk
• sugar
• brown sugar
• butter
• carob powder
• macadamia nut butter
• oat

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

Ingredients

• ✓ soy milk
• apple
• cranberry sauce
• oat
• brown sugar
• cinnamon
• applesauce

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

Ingredients

• ✓ soy milk
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• vanilla extract

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

Ingredients

• ✓ soy milk
• white sugar
• peanut butter
• vanilla extract
• salt
• all-purpose flour
• cocoa powder
• canola oil

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

Ingredients

• ✓ soy milk
• pancake mix
• brown sugar
• cinnamon
• margarine
• pancake mix
• white sugar
• egg

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

Ingredients

• ✓ soy milk
• all-purpose flour
• sugar
• cocoa powder
• baking powder
• applesauce
• vegan chocolate chip
• coconut

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

Ingredients

• ✓ soy milk
• white vinegar
• peanut butter
• canola oil
• white sugar
• honey
• vanilla extract
• flax seed meal
• all-purpose flour
• baking powder
• baking soda
• salt

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

Ingredients

• ✓ soy milk
• peanut butter
• vegetable shortening
• vanilla extract
• confectioners' sugar

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

Ingredients

• ✓ soy milk
• soy creamer
• arrowroot powder
• soy creamer
• brown sugar
• pumpkin puree
• vanilla extract
• pumpkin pie spice

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

Ingredients

• ✓ soy milk
• peanut butter
• chocolate chip
• white sugar
• avocado
• canola oil
• whole-wheat flour
• baking powder
• salt

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

Ingredients

• ✓ soy milk
• banana
• ice cube
• firm tofu
• cacao powder
• cashew
• medjool date
• vanilla extract

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

Ingredients

• ✓ soy milk
• cashew
• banana
• strawberry
• ice cube
• firm tofu
• medjool date
• mint extract

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, strawberries, ice cubes, tofu, dates, mint 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

Ingredients

• ✓ soy milk
• sugar
• peanut butter
• canola oil
• vanilla extract
• whole wheat flour
• rolled oat
• baking soda
• salt
• vegan semi-sweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
2. 2 Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
3. 3 Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
4. 4 Drop your batter by large spoonfuls onto prepared baking sheet.
5. 5 Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

By NashvilleVeggie

Ingredients

• ✓ soy milk
• cashew
• banana
• ice cube
• firm tofu
• medjool date
• mint extract
• vegan chocolate chip

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, mint 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 Stir in chocolate chips and pour into a bowl to serve.

By Mackenzie Schieck

Ingredients

• ✓ soy milk
• cornstarch
• water
• white sugar
• cocoa powder
• vanilla extract

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

Ingredients

• ✓ soy milk
• agar-agar
• coconut milk
• cane sugar
• vanilla bean
• strawberry
• coconut oil
• rhubarb
• orange juice
• lemon juice
• agave syrup
• lemon zest

Instructions

1. 1 Whisk soy milk with agar-agar. Set aside.
2. 2 Whisk the can of coconut milk and pour into a saucepan. Add cane sugar. Cut the vanilla bean in half lengthwise. With the back of the knife, scrape out the pulp and add it to the coconut milk. Add the bean casings to the saucepan. Whisk in the agar-agar milk. Heat on medium heat until tiny bubbles form around the edges, stirring often. Reduce heat to medium-low, simmering until thickened, about 10 minutes. Remove from heat. Remove and discard the vanilla bean casings.
3. 3 Purée the strawberries. Pour half the purée into the coconut milk. Mix well. Allow the mixture to cool slightly, about 10 minutes. Grease four 6-ounce ramekins. Evenly distribute the coconut milk mixture into the ramekins. Tap to remove any air bubbles. Cover and refrigerate until firm, about 5 hours. .
4. 4 Meanwhile, cook the sauce by simmering the remaining puréed strawberries, diced rhubarb, orange juice, lemon juice, and agave syrup until the rhubarb is soft. Mash with a fork to create a chunky sauce. Simmer until thickened, about 10 minutes. Set aside to cool.
5. 5 When the coconut ‘panna cotta' are firm, flip onto a plate (loosen with a knife around the edges if necessary). Top with cooled rhubarb sauce and lemon zest.

By Buckwheat Queen

Ingredients

• ✓ soy milk
• vegan shortening
• brown sugar
• white sugar
• molasses
• all-purpose flour
• ginger
• baking soda
• baking powder
• cinnamon
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 3 baking sheets.
2. 2 Mix shortening, brown sugar, white sugar, and soy milk together in a bowl using an electric mixer. Add molasses and blend until smooth.
3. 3 Combine flour, ginger, baking soda, baking powder, and cinnamon in a separate bowl. Pour into the bowl with the shortening mixture; mix dough by hand until thoroughly combined.
4. 4 Pour 1/3 cup sugar into a shallow bowl. Roll dough into balls and roll in sugar to coat. Place on the prepared baking sheets about 1 inch apart and flatten slightly.
5. 5 Bake in the preheated oven until golden and set, 12 to 14 minutes. Let cookies cool completely on the baking sheet.

By jessicake

Ingredients

• ✓ soy milk
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• vegan buttery spread
• coffee
• apple cider vinegar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
3. 3 Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

By Julia Skala