Type what you have

Ingredients

• ✓ almond milk
• olive oil
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place broccoli florets in a large bowl; drizzle with olive oil and toss to coat. Season with salt, black pepper, and pepper flakes; toss to coat. Place broccoli in a grill basket.
3. 3 Cook on the preheated grill, turning occasionally, until broccoli is crisp-tender, about 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ almond milk
• sour cream
• cream cheese
• chive
• dill weed
• parsley
• onion powder
• garlic salt
• pepper

Instructions

1. 1 Puree Almond Breeze Almondmilk, sour cream, and cream cheese in a small blender until smooth. Add remaining ingredients and pulse until well mixed.
2. 2 Transfer to a covered container and refrigerate until ready to serve. Serve with vegetables.

By Almond Breeze

Ingredients

• ✓ almond milk
• cashew
• water
• water
• garlic
• nutritional yeast
• lemon juice
• salt
• black pepper

Instructions

1. 1 Soak cashews in 1 1/2 cups water in a bowl until softened, at least 20 minutes.
2. 2 Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add 1/4 cup water, or as needed, until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
3. 3 Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

By Jkauf19

Ingredients

• ✓ almond milk
• green bean
• red bell pepper
• onion
• mushroom
• shirataki noodle
• vegetable cream cheese
• seafood seasoning
• garlic powder
• black pepper
• yellowfin tuna

Instructions

1. 1 Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
2. 2 Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
3. 3 While mushrooms are cooking, drain and rinse noodles; set aside.
4. 4 Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
5. 5 Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

By Inez Quinn

Ingredients

• ✓ almond milk
• leek
• vegan margarine
• garlic
• oregano
• rosemary
• salt
• black pepper
• yukon gold potato
• coconut milk
• all-purpose flour
• vegan cheese

Instructions

1. 1 Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
3. 3 Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
4. 4 Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

By Clara Schryer

Ingredients

• ✓ almond milk
• vegetable oil
• chicken breast
• onion
• garlic
• salt
• black pepper
• all-purpose flour
• chicken broth
• basil
• oregano
• nutmeg
• rotini pasta
• parmigiano-reggiano cheese
• greek yogurt

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add chicken, onion, and garlic. Season with salt and black pepper, and cook until lightly browned and chicken is no longer pink, 5 to 7 minutes. Sprinkle flour over chicken. Stir and cook for 1 minute. Pour in chicken broth and almond milk. Season with basil, oregano, and nutmeg. Stir to combine.
2. 2 Mix in rotini pasta and bring mixture to a boil over medium-high heat. Cover, reduce heat to low, and cook until sauce is slightly thickened and pasta is cooked, about 10 minutes, stirring occasionally.
3. 3 Remove from heat and stir in Parmesan cheese and Greek yogurt. Season with additional salt and black pepper to taste. Mixture will thicken as it cools. Serve topped with additional Parmesan cheese, if desired.

By Kim

Ingredients

• ✓ almond milk
• spinach
• sweet potato
• great northern bean
• onion
• ginger
• salt
• black pepper

Instructions

1. 1 Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
2. 2 Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

By Katherine

Ingredients

• ✓ almond milk
• oyster mushroom
• oil
• onion
• flour
• lemon juice
• salt
• black pepper

Instructions

1. 1 Shred mushrooms with a fork.
2. 2 Heat oil in a skillet over medium-high heat. Add mushrooms and onion and fry until soft, 2 to 3 minutes. Throw in flour, stir well, and fry for another minute.
3. 3 Stir in almond milk and lemon juice until well combined. Simmer for 7 to 8 minutes. Season with salt and pepper.

By Valeria McElheran

Ingredients

• ✓ almond milk
• garlic
• olive oil
• onion
• butternut squash
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut top ¼-inches off garlic cloves; brush with a small amount of olive oil. Wrap in aluminum foil.
3. 3 Bake in the preheated oven until garlic is tender and browned, about 45 minutes. Cool until safe to handle, about 5 minutes; chop.
4. 4 Heat 2 tablespoons olive oil in a 5-quart pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Add butternut squash and broth; season with salt and black pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Cool soup about 30 minutes.
5. 5 Fill blender halfway with soup; add ½ cup almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Warm soup over low heat until heated through, about 3 minutes.

By Alice

Ingredients

• ✓ almond milk
• elbow macaroni
• chicken broth
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• paprika
• salt
• black pepper

Instructions

1. 1 Mix macaroni, broth, and almond milk together in the rice cooker; cook according to the manufacturer's instructions until macaroni is tender yet firm to the bite, 30 to 40 minutes.
2. 2 Stir Cheddar cheese, mozzarella cheese, Parmesan cheese, paprika, salt, and pepper into macaroni mixture until cheeses are melted.

By Terri Gage Foster

Ingredients

• ✓ almond milk
• cooking spray
• garlic
• onion
• vegetable broth
• kale
• chickpea
• vegetable bouillon
• curry powder

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle

Ingredients

• ✓ almond milk
• cauliflower
• all-purpose flour
• paprika
• salt
• black pepper
• bread crumb
• vegan margarine
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
3. 3 Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until starting to brown, 15 to 20 minutes.
5. 5 While 'wings' are baking, melt margarine and whisk together with hot sauce.
6. 6 Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

By Shannan Labrador

Ingredients

• ✓ almond milk
• carrot
• pea
• corn
• celery
• vegetable bouillon
• olive oil
• onion
• all-purpose flour
• celery salt
• garlic powder
• salt
• black pepper
• vegetarian chicken broth
• chicken-style seitan
• pastry

Instructions

1. 1 Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
4. 4 Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
5. 5 Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
6. 6 Remove from the oven and let cool for 10 to 15 minutes before serving.

By btnymeg

Ingredients

• ✓ almond milk
• russet potato
• plant-based butter
• onion
• garlic
• plant-based butter
• salt
• black pepper
• corn tortilla
• avocado oil cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Place potato into a saucepan and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
3. 3 Meanwhile, melt 1 teaspoon plant-based butter in a skillet. Add onion and sauté until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside.
4. 4 Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
5. 5 Heat tortillas in a skillet or directly over the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
6. 6 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos into the air fryer basket, making sure they don't touch; mist with avocado oil.
7. 7 Working in batches if necessary, air-fry taquitos until golden brown and crispy, 6 to 9 minutes. Flip taquitos, mist with avocado oil, and air-fry for 3 to 5 more minutes.

By Yoly

Ingredients

• ✓ almond milk
• russet potato
• plant-based butter
• onion
• garlic
• plant-based butter
• salt
• black pepper
• corn tortilla
• avocado oil cooking spray

Instructions

1. 1 Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
2. 2 While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.
3. 3 Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
4. 4 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down one side of each tortilla; fold over.
5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
6. 6 Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
7. 7 Air fry until tacos are golden brown and crispy, 9 to 10 minutes. Turn tacos over, mist with avocado oil, and air fry for 4 to 5 minutes more.

By Yoly

Ingredients

• ✓ almond milk
• olive oil
• garlic
• tofu
• tomato puree
• red lentil
• cilantro
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
2. 2 Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

By Tridelice

Ingredients

• ✓ almond milk
• butter
• chicken broth
• long-grain white rice
• thyme
• garlic salt
• chicken breast
• onion
• broccoli
• cheddar cheese
• pepper

Instructions

1. 1 Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
2. 2 Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
3. 3 Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

By Almond Breeze

Ingredients

• ✓ almond milk
• olive oil
• onion
• vegetable broth
• pumpkin puree
• salt
• black pepper
• cinnamon
• balsamic vinegar
• almond
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a saucepan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.
3. 3 Stir in vegetable broth and pumpkin puree and remove from heat. Blend with an immersion blender until smooth. Return pan to the stovetop over medium heat.
4. 4 Stir in Almond Breeze almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes. Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.

By Almond Breeze

Ingredients

• ✓ almond milk
• bacon
• chicken thigh
• salt
• black pepper
• italian seasoning blend
• mushroom
• garlic
• cornstarch
• water
• parsley

Instructions

1. 1 Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste.
4. 4 Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm.
5. 5 Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute.
6. 6 Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce.
7. 7 Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes.
8. 8 Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly.
9. 9 Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley.

By Bibi

Ingredients

• ✓ almond milk
• vegetable oil
• onion
• celery
• bacon
• russet potato
• clam juice
• clam
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Heat 1/4 cup oil a large pot over medium heat. Add onion, celery, and bacon to hot oil; cook and stir until bacon fat renders and onion is translucent, about 5 minutes. Add potatoes and clam juice. Increase heat to medium-high and bring to a boil. Cook until potatoes are fork-tender, 15 to 20 minutes. Add clams and cook for 10 minutes more.
2. 2 Meanwhile, combine remaining 1/4 cup oil and flour in a separate saucepan over medium heat. Stir until paste-like and light golden brown, 3 to 5 minutes. Gradually whisk in almond milk; cook and stir until mixture becomes a thick slurry, 6 to 7 minutes more.
3. 3 Stir slurry into clam chowder until thickened. Season with salt and pepper; serve hot.

By Kr Pr

Ingredients

• ✓ almond milk
• olive oil
• onion
• celery rib
• potato
• sweet corn
• vegetable bouillon
• marjoram
• parsley
• salt
• black pepper
• whole wheat pastry flour
• chicken stock

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
2. 2 Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

By Dana Edwards Stallings

Ingredients

• ✓ almond milk
• sweet potato
• olive oil
• onion
• meatless ground beef substitute
• pea
• carrot
• lentil
• vegetable broth
• tomato paste
• yeast extract
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Peel sweet potatoes and cut into 1-inch rounds. Place on the prepared baking sheet and brush with 1 to 2 teaspoons oil.
3. 3 Bake in the preheated oven until tender, 10 to 15 minutes.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Stir in onion, then add the beef substitute, breaking it into crumbles as it cooks. Use a wooden spoon to break the beef substitute up further while sauteing and cook until onion is translucent, about 5 minutes.
5. 5 Add frozen peas and carrots, cooked lentils, vegetable broth, tomato paste, and yeast extract; mix until well combined and bring to a simmer. Simmer until thickened, about 5 more minutes, or until sweet potato topping is ready. Season with salt and pepper; it will be soupy.
6. 6 Remove sweet potatoes from the oven and transfer to a mixing bowl. Reduce oven temperature to 375 degrees F (190 degrees C).
7. 7 Mash sweet potatoes, and drizzle in remaining olive oil and almond milk. Whisk energetically with a fork, or use a stand mixer or hand mixer to fluff up the potatoes.
8. 8 Remove the Dutch oven from the stovetop and spread sweet potato mixture evenly over top.
9. 9 Bake uncovered in the preheated oven until bubbly and sweet potato topping has browned, about 35 minutes. Allow to cool slightly before serving.

By Buckwheat Queen

Ingredients

• ✓ almond milk
• cooking spray
• sweet potato
• vegan butter
• maple syrup
• orange juice
• vanilla extract
• cinnamon
• nutmeg
• salt
• pecan
• brown sugar
• all-purpose flour
• vegan butter
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
3. 3 Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
4. 4 Bake in the preheated oven until hot, about 45 minutes.

By Dina

Ingredients

• ✓ almond milk
• butter
• sorghum flour
• chicken broth
• heavy cream
• red pepper flake
• garlic
• onion powder
• salt
• black pepper
• broccoli
• mexican cheese blend
• cheese blend
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
2. 2 Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
3. 3 Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

By risaris

Ingredients

• ✓ almond milk
• potato
• butter
• all-purpose flour
• bay leaf
• garlic
• nutmeg
• thyme
• parmesan cheese
• vegetable stock
• salt
• pepper
• cooking spray
• cheddar cheese

Instructions

1. 1 Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut).
2. 2 In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat.
3. 3 Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray.
4. 4 Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

By Almond Breeze

Ingredients

• ✓ almond milk
• cashew
• water
• lemon
• nutritional yeast
• salt
• potato
• chive
• bacon bits
• margarine
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Place cashews in a bowl and cover with water. Soak for a minimum of 4 hours to overnight. Drain.
2. 2 Combine cashews, lemon juice, nutritional yeast, and salt in the bowl of a food processor or a high-powered blender. Blend vegan sour cream until smooth and creamy. Refrigerate until ready to use.
3. 3 Wash and dry potatoes. Prick several times with a fork and place on a microwave-safe plate. Cook on full power in the microwave until tender, 12 to 14 minutes, turning over once halfway through cooking. Cool for 15 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
5. 5 Cut cooked potatoes in half. Scoop out flesh without tearing the potato skin. Transfer flesh to a large bowl and place potato skins on the prepared baking sheet. Add vegan sour cream, chives, almond milk, fake bacon bits, margarine, garlic, salt, and pepper to the bowl with the potato flesh. Fill each potato skin with the mixture and mound it up high. Sprinkle with paprika.
6. 6 Bake in the preheated oven until lightly browned, about 30 minutes.

By Shannan Labrador

Ingredients

• ✓ almond milk
• butter
• onion
• potato
• celery
• carrot
• flour
• chicken broth
• thyme
• rosemary
• poultry seasoning
• garlic salt
• corn
• rotisserie chicken meat
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
2. 2 Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

By Almond Breeze

Ingredients

• ✓ almond milk
• apple cider vinegar
• aquafaba
• cornstarch
• all-purpose flour
• paprika
• white pepper
• garlic salt
• celery salt
• ground ginger
• mustard powder
• black pepper
• salt
• thyme
• basil
• oregano
• panko bread crumb
• rice paper sheet
• jackfruit
• vegetable oil
• cooking spray

Instructions

1. 1 Whisk together almond milk and vinegar; let sit for 5 minutes. Whisk in aquafaba and cornstarch.
2. 2 Mix flour, paprika, white pepper, garlic salt, celery salt, ginger, mustard powder, black pepper, salt, thyme, basil, and oregano in a shallow bowl until well combined. Place bread crumbs in another shallow bowl.
3. 3 Cut rice paper sheets in half. Dip one piece of rice paper in warm water until it becomes soft and pliable, 30 seconds to 1 minute. Lay rice paper on a work surface and fill with some jackfruit. Fold the edges over the jackfruit and roll into a nugget shape. Repeat with remaining rice paper sheets and jackfruit.
4. 4 Roll each nugget in the flour mixture until coated. Dip in the milk mixture, then dip in the bread crumbs, then dip into the flour mixture again, making sure each nugget is completely coated.
5. 5 Spray the basket of an air fryer with cooking spray. Place nuggets in the basket, making sure to leave room between the pieces.
6. 6 Air-fry at 370 degrees F (188 degrees C) for 10 minutes. Flip nuggets and cook until crispy, 5 more minutes.

By Vegan Aloha Kitchen

Ingredients

• ✓ almond milk
• olive
• bell pepper
• turkey pepperoni
• red onion
• olive oil
• garlic salt
• broccoli
• cauliflower
• bacon bits
• onion
• olive oil
• thyme
• bell pepper
• onion
• turkey kielbasa
• pepper
• cheddar cheese
• garlic salt
• onion powder
• brown mustard
• chicken broth
• flour
• butter
• elbow macaroni

Instructions

1. 1 Cook elbow macaroni according to package directions, about 8 minutes.
2. 2 While macaroni is cooking, melt butter over medium heat in a large saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk in Almond Breeze almondmilk and stock and bring to a simmer, stirring frequently. Stir in mustard, onion powder, and garlic salt.
3. 3 Add cheese a little at a time, cooking and stirring until melted before adding more. Season with pepper. Drain macaroni well and stir in. Cook for 5 minutes more, stirring occasionally.
4. 4 For Sausage and Pepper topping: Cook sausage and onion in a medium skillet over medium-high heat, stirring frequently, until sausage is browned and onion is soft, about 5 minutes. Stir in bell pepper and thyme; cook and stir for 2 minutes more to soften peppers. Serve over hot Weeknight Mac and Cheese.
5. 5 For Riced Veggie and Bacon topping: Heat oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, stirring frequently. Add bacon and cook for 2 minutes more. Stir in riced veggies; cook and stir for 2 to 3 minutes to soften. Season with garlic salt. Serve over hot Weeknight Mac and Cheese.
6. 6 For Pepperoni and Veggie Pizza topping: Heat oil in a large skillet over medium-high heat. Add onion and pepperoni and cook until both are lightly browned, stirring frequently, about 5 minutes. Stir in bell pepper; cook and stir for 2 minutes to soften. Stir in olives, if desired. Spoon over hot Weeknight Mac and Cheese.

By Almond Breeze

Ingredients

• ✓ almond milk
• avocado
• banana
• ice
• honey

Instructions

1. 1 Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.

By Mona Redjaie