Type what you have

Ingredients

• ✓ almond milk
• water
• oat
• cane sugar
• salt
• egg
• all purpose baking flour
• olive oil

Instructions

1. 1 Bring water to a boil in a pot; reduce heat to low. Add almond milk and stir in oats. Add sugar, stirring vigorously. Stir in salt. Continue to simmer until oats have reached your desired consistency, 3 to 5 minutes. Remove from heat and let cool, 15 to 20 minutes.
2. 2 Transfer oats to a lidded container, cover, and chill in a refrigerator, 30 minutes to 2 hours.
3. 3 Whisk egg in a small bowl. Place gluten-free flour in a separate bowl.
4. 4 Scoop chilled oatmeal into medium-size balls.
5. 5 Heat oil in a skillet over medium-high heat.
6. 6 Place oatmeal balls into egg wash until completely covered. Place in flour; cover entirely. Use a slotted spoon to remove floured oatmeal balls; shake off excess flour.
7. 7 Place oatmeal balls into the hot oil and cook until golden brown, 3 to 4 minutes on each side.

By ChefEbonaire

Ingredients

• ✓ almond milk
• raw meal powder
• rolled oat
• peanut
• raisin
• peanut butter

Instructions

1. 1 Combine meal powder, oats, peanuts, and raisins in a large bowl and mix well. Add almond milk and peanut butter and mix well.
2. 2 Press mixture into an 8x8-inch baking pan. Cover and refrigerate 3 hours to overnight. Cut into 24 bars.

By Mary P

Ingredients

• ✓ almond milk
• cucumber
• almond
• mint leaves
• garlic
• salt
• black pepper
• labneh
• olive oil
• mint leaves

Instructions

1. 1 Combine cucumber, almond milk, almonds, 1/2 cup mint leaves, garlic, salt, and pepper in a blender. Blend until smooth.
2. 2 Divide soup among 3 bowls. Add 1 tablespoon labneh to the middle. Garnish each bowl with 1 tablespoon olive oil and a few mint leaves.

By ServingsofYum

Ingredients

• ✓ almond milk
• cashew
• vegetable oil
• sugar
• tahini
• onion powder
• salt
• garlic powder
• white pepper
• red bell pepper
• lemon juice
• garlic

Instructions

1. 1 Blend cashews, oil, and sugar together in a food processor or blender until smooth. Add almond milk, tahini, onion powder, salt, garlic powder, and white pepper; blend until well mixed. Add red bell pepper, lemon juice, and garlic and blend until creamy.

By mollymariephoto

Ingredients

• ✓ almond milk
• all-purpose flour
• oat bran
• baking powder
• baking soda
• salt
• brown sugar
• butter
• egg
• vanilla extract
• banana
• cranberry
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
2. 2 Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
3. 3 Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
4. 4 Fill each muffin liner with 1 tablespoon batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

By kwat65

Ingredients

• ✓ almond milk
• water
• flax seed
• cane sugar
• coconut oil
• almond butter
• vanilla extract
• whole wheat flour
• oat
• coconut
• cocoa powder
• baking soda
• baking powder
• salt
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Ingredients

• ✓ almond milk
• butternut squash
• salt
• cinnamon
• coconut oil
• curry powder
• apple
• yellow onion
• vegetable broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Ingredients

• ✓ almond milk
• cooking spray
• all-purpose flour
• white sugar
• vegetable oil
• vegetable oil
• egg
• chia seed
• almond extract
• vanilla extract
• baking powder
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.
2. 2 Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

By TBrownCVT

Ingredients

• ✓ almond milk
• cooking spray
• water
• flaxseed meal
• applesauce
• brown sugar
• vegetable oil
• pumpkin puree
• whole wheat flour
• baking powder
• baking soda
• cinnamon
• salt
• cardamom
• clove
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
2. 2 Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
3. 3 Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
4. 4 Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

By Heather

Ingredients

• ✓ almond milk
• rice milk
• sweetened condensed milk
• vanilla extract
• almond extract
• cinnamon
• cinnamon stick
• ice

Instructions

1. 1 Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
2. 2 Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
3. 3 Stir horchata before serving over ice.

By melissacraddock

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
• ✓ almond milk
• banana
• chocolate peanut butter powder
• stevia powder

Instructions

1. 1 Freeze 6 tablespoons chocolate almond milk in ice cube trays the night before so you'll have chocolate almond milk ice cubes. Peel, slice, and freeze banana.
2. 2 Combine chocolate almond milk, banana, chocolate peanut butter powder, chocolate almond milk ice cubes, and stevia in a blender cup and blend until smooth.

By Yoly

Ingredients

• ✓ almond milk
• avocado
• honey

Instructions

1. 1 Combine almond milk, avocado, and honey in a blender; blend until smooth.

By Desire For Fit

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
• maple syrup
• cornstarch
• vanilla extract

Instructions

1. 1 Combine almond milk, maple syrup, and cornstarch in a small saucepan. Whisk until all the cornstarch is dissolved. Continue to stir frequently over medium heat until the mixture comes to a slow boil. Remove from heat and whisk in vanilla.
2. 2 Store in an airtight jar in the refrigerator for up to 5 days. Shake before serving.

By Tammy Lynn

Ingredients

• ✓ almond milk
• banana
• mixed berry
• cranberry

Instructions

1. 1 Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

By MOTTSBELA

Ingredients

• ✓ almond milk
• banana
• vanilla protein powder
• coconut oil

Instructions

1. 1 Blend almond milk, banana, protein powder, and coconut oil together in a blender until smooth.

By TheSkinnyFatGuy

Ingredients

• ✓ almond milk
• banana
• dark chocolate
• whey protein powder

Instructions

1. 1 Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth.

By Anna32

Ingredients

• ✓ almond milk
• protein powder
• sunflower seed butter
• cocoa powder

Instructions

1. 1 Pour almond milk into a blender. Add protein powder, sunflower seed butter, and cocoa powder. Blend until smooth, about 1 minute.

By thedailygourmet

Ingredients

• ✓ almond milk
• stevia sweetener
• white chocolate syrup
• coffee

Instructions

1. 1 Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
2. 2 Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

By Yoly

Ingredients

• ✓ almond milk
• brown sugar
• white sugar
• salt
• margarine

Instructions

1. 1 Combine almond milk, brown sugar, white sugar, and salt in a saucepan over medium heat. Heat, stirring frequently, until milk reaches a soft boil and mixture has thickened slightly, about 5 minutes.
2. 2 Remove from heat. Stir in margarine until melted.

By Yoly

Ingredients

• ✓ almond milk
• caramel flavoring syrup
• stevia sugar substitute
• coffee

Instructions

1. 1 Combine almond milk, caramel syrup, and sweetener in a small saucepan and heat until hot. Froth milk mixture and add to mug, holding back froth with the back of a spoon.
2. 2 Pour coffee over milk mixture. Add froth

By Yoly

Ingredients

• ✓ almond milk
• banana
• ice cube
• cinnamon
• vanilla extract

Instructions

1. 1 Combine almond milk, banana, ice cubes, cinnamon, and vanilla in a blender; blend on medium speed until frothy and smooth, about 1 minute.

By DinaLaChef

Ingredients

• ✓ almond milk
• ✓ almond milk
• sapodilla fruit
• ice cube
• strawberry

Instructions

1. 1 Scoop sapodilla pulp out of the fruit and place it in a blender; add ice, chocolate-flavored almond milk, strawberries, and vanilla-flavored almond milk. Blend together until smooth.

By claytical

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
• vegan chocolate chip
• powdered peanut butter
• whipped cream

Instructions

1. 1 Combine almond milk, chocolate chips, and powdered peanut butter in a saucepan. Bring to a simmer over medium heat, stirring constantly until chocolate chips are melted and peanut butter powder is incorporated.
2. 2 Pour into a mug and top with fat-free whipped cream if desired.

By Yoly

Ingredients

• ✓ almond milk
• cocoa powder
• stevia sweetener
• vanilla extract
• coffee

Instructions

1. 1 Combine almond milk, cocoa powder, sweetener, and vanilla extract in a saucepan and bring to a simmer over medium-low heat. Froth cocoa-milk mixture using an immersion blender.
2. 2 Pour hot chocolate milk into a mug, holding back the foam with the back of a spoon. Add coffee and top with foam.

By Yoly

Ingredients

• ✓ almond milk
• pumpkin puree
• banana
• vanilla protein powder
• pumpkin pie spice

Instructions

1. 1 Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.

By HurdBird

Ingredients

• ✓ almond milk
• avocado
• erythritol
• cocoa powder
• ice

Instructions

1. 1 Combine almond milk, avocado, sweetener, cocoa powder, and ice cubes in blender; blend until thick and creamy.

By Yoly