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Ingredients

• ✓ soy yogurt
• cooking spray
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• vegetable oil
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Sift flour, baking powder, cinnamon, and baking soda into a bowl.
3. 3 Mix vegetable oil, sugar, and soy yogurt together in a bowl. Stir in flour mixture until dough comes together.
4. 4 Drop tablespoons of dough 2 inches apart onto the prepared baking sheet.
5. 5 Bake in the preheated oven until golden, about 7 minutes.

By xherbivorex

Ingredients

• ✓ soy yogurt
• coconut milk
• pectin

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
2. 2 Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.

By Allrecipes Member

Ingredients

• ✓ soy yogurt
• sweet rice flour
• baking powder
• baking soda
• cinnamon
• salt
• egg
• rice milk
• vegetable oil

Instructions

1. 1 Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

By CT Kelly

Ingredients

• ✓ soy yogurt
• vanilla extract
• vegetable oil
• applesauce
• coconut flakes
• walnut
• carrot
• pineapple
• nutmeg
• salt
• xanthan gum
• baking soda
• baking powder
• cinnamon
• tapioca starch
• potato starch
• sugar
• rice flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
2. 2 Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

By shadelta

Ingredients

• ✓ soy yogurt
• soy milk
• powdered sugar
• vegan cream cheese substitute
• cinnamon
• vegan butter
• pecan
• brown sugar
• cooking spray
• baking soda
• salt
• orange zest
• vegan butter
• white sugar
• sweet potato
• all-purpose flour
• active dry yeast
• sugar
• water
• apple cider vinegar
• soy milk

Instructions

1. 1 Combine soy milk with apple cider vinegar; let sit for 5 minutes.
2. 2 Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
3. 3 Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
4. 4 Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5. 5 Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
6. 6 Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
9. 9 While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
10. 10 Spread glaze on rolls. Serve warm.

By Tori Farbisz