almond milk

An easy and dairy free creamy almond milk ice cream recipe you can make at home!

Almond Milk Ice Cream

Almond Breeze Almond Milk (or milk of choice)

nut butter of choice, (or allergy-friendly sub)

sweetener of choice, (sugar free if desired)

salt

tsp pure vanilla extract

*If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

https://www.youtube.com/watch?v=my0yuyTPZJs&feature=emb_title

Make your own creamy vegan almond milk ice cream at home, with just 5 ingredients! https://chocolatecoveredkatie.com/2018/08/06/almond-milk-ice-cream-recipe/

For more healthy, dairy free, and vegan dessert recipes, be sure to follow our Instagram page: https://www.instagram.com/chocolatecoveredkatie/

How To Make Almond Milk Ice Cream

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Vegan Mac and Cheese

Kosher salt

raw, unsalted cashews

almond milk (or other unsweetened nut milk)

olive oil

yellow onion, finely chopped (about 1 cup)

garlic cloves, thinly sliced

onion powder

turmeric

mustard powder

Black pepper

yeast,

tamari soy sauce

elbow macaroni

panko bread crumbs

olive oil,

nutritional yeast

Kosher salt and black pepper

Bring a large pot of salted water to a boil over high heat.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.

Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work — just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.

Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)

If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.

Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.

Brandy Milk Punch

brandy

heavy cream or almond milk

simple syrup

vanilla extract

nutmeg (for serving)

Bon Appétit

Combine brandy, cream, simple syrup, and vanilla extract in a cocktail shaker; fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a rocks glass filled with ice and garnish with nutmeg.

This recipe is for “queso,” and yes, the dish name is in quotation marks. That’s because it’s a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook “Amá: A Modern Tex-Mex Kitchen” by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.

Vegan ‘Queso’

tomatillos,

serrano chile

shallot

garlic

cilantro,

raw cashews

chipotle pepper

red onion,

Tortilla chips

Make the salsa: Put the tomatillos, chile, shallot and garlic on a foil-lined baking sheet and sprinkle with salt. Broil until the vegetables are charred and soft, turning halfway through, about 10 minutes. Once slightly cooled, transfer to a blender or food processor, add the cilantro and purée until smooth. (Reserve a few tablespoons salsa for garnish and leave the remaining salsa in the blender, as you’ll add more queso ingredients to it in a few minutes.)

Make the queso: Toast the cashews in a large skillet over medium heat, shaking the pan occasionally, until the cashews are a light golden brown and fragrant, about 10 minutes. Remove from heat and set aside to cool slightly.

Once cooled, add the cashews, chipotle pepper, 3/4 cup almond milk, turmeric and salt to the tomatillo mixture in the blender, and purée until smooth. Add more almond milk as needed to get a smooth consistency, but be careful not to add too much or the dip will be too thin. Taste and adjust seasoning with salt, if needed.

Transfer the cashew queso to a bowl, drizzle with the reserved tomatillo salsa and garnish with chopped onion and cilantro. Serve warm with tortilla chips.

Vanilla Funfetti Mug Cake

all-purpose flour

sugar

salt (very light pinch)

baking powder

almond or coconut milk (see note)

extra-virgin or refined coconut oil, melted (or canola or vegetable oil)

sprinkles

In an 8-ounce (that's a fairly standard size)...

In an 8-ounce (that's a fairly standard size) mug, whisk together the flour, sugar, salt and baking powder. Make a small well and add the milk, vanilla and oil. Mix just until combined. Stir in the sprinkles.

Microwave for 90 seconds at 70-80% power (adjusting...

Microwave for 90 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of frozen yogurt or ice cream, if desired.

Overnight Oats is easy healthy breakfast you can prepare for a busy week ahead. This overnight oatmeal recipe is basic, you can add any toppings and enjoy warm or cold.

Overnight Oats

milk

maple syrup

oats

In any glass container with a tight seal lid, add milk, maple syrup, vanilla and oats. If you would like to add toppings in the morning, use bigger jars.

Stir well with a spoon, put lids on and refrigerate overnight.

When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. If overnight oatmeal is too thick, adjust with milk. Also add more maple syrup if desired.

I was thinking of peaches and almonds when I began working on this granola-thickened smoothie, but it ended up tasting more like peach ice cream with a hint of vanilla.

Peach Vanilla Smoothie

granola

almond extract

vanilla extract (to taste)

rose geranium syrup

lemon juice (to taste)

ice cubes

Place all of the ingredients in a blender. Blend until frothy, about one minute.

Creamy and satisfying, this breakfast smoothie is a healthy and tasty way to start your day!

Breakfast Smoothie

Cup Spinach

Banana, frozen

Cups Almond Milk, vanilla, unsweetened

Cup Oats, rolled, gluten-free

Tablespoon Peanut Butter, creamy, unsalted

Honey

Add ingredients in the order listed and blend until smooth.

This smoothie bowl is packed full of goodness like fiber, heart-healthy fats, and more!

Smoothie Bowl Madness

Cup Banana, frozen

Cup Strawberries

Cup Acai Puree, frozen

Cup Almond Milk, unsweetened

Tablespoon Almond Butter

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Cup Ice

Add ingredients in the order listed and blend until smooth, about 30 to 60 seconds.

Decorate with your favorite toppings and enjoy!

After a workout, enjoy a recovery snack that&#039;s filled with complex carbs, protein, and healthy fat.

Loco-Cocoa Recovery Shake

Banana

Avocado

Teaspoon Vanilla Extract

Tablespoon Cacao Nibs

Tablespoon Cacao Powder

Teaspoon Cinnamon, ground

Naturally sweet and filled with fall flavors, this carrot cake smoothie is like a dessert in a cup!

Carrot Cake Smoothie

Cup Carrot

Dates, pitted

Tablespoon Coconut, unsweetened flakes

Cup Greek Yogurt, plain, non-fat

Cups Almond Milk, unsweetened

Teaspoon Nutmeg, ground

With only 4 real food ingredients, this nourishing, homemade chocolate almond milk recipe will sweep you off your feet! It&#x27;s dairy-free and completely Paleo approved!

Homemade Chocolate Almond Milk Recipe

cocoa powder

raw honey

Blend all ingredients in blender until smooth.

Chill or drink immediately.

This wholesome homemade chocolate almond milk is easy to make and requires just a few simple ingredients. It's free of refined sweeteners, and is vegan, paleo, and whole-30 approved.

Chocolate Almond Milk Recipe

almonds

filtered water,

pitted date

unsweetened cacao

maple syrup to taste (optional)

Place almonds in a bowl or jar and...

Place almonds in a bowl or jar and cover with water. Cover and soak overnight.

Drain and rinse almonds. Transfer to a blender...

Drain and rinse almonds. Transfer to a blender and add two cups of water, the date, and the cacao. Cover and blend until smooth. Pour into a large piece of cheesecloth set over a bowl to separate the liquid from the pulp. Sweeten to taste with stevia or syrup, if desired.

Transfer to a storage jar and keep in...

Transfer to a storage jar and keep in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/l7fibdngv8x8wet5m9wc.mp4

This easy Almond Milk recipes is made with just 2 ingredients, and is ready in 10 minutes or less! It tastes SO MUCH BETTER than the store-bought kind, without preservatives or added sugar.

How to Make Almond Milk (Better than Store-Bought!)

filtered water

Drain the soaked almonds and rinse them well. (Discard the soaking water.) Combine all of the almonds and fresh water in a blender, and blend the almond have broken down and the milk looks creamy.

Strain the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the extra liquid. You can save the remaining almond pulp for another recipe, or discard.

Store the almond milk in an airtight container in the fridge for up to 4 days. (You can freeze leftovers, if needed, for up to 3 months, too!)

https://content.jwplatform.com/videos/pIgZTPlK.mp4

Here's how to make the best almond milk, using just 2 ingredients!

How to Make Almond Milk

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

raw almonds ((soaked overnight

filtered water ((less to thicken, more to thin))

sea salt

whole dates ((optional // pitted //

tsp vanilla extract ((optional //

Tbsp cocoa powder ((optional // for "chocolate milk"))

berries ((optional // for "berry milk"))

Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

Strain using a nut milk bag or my favorite trick - a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). Find more ways to use almond pulp here.

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.

https://www.youtube.com/watch?v=LbVRbh4X5Pc

Simple homemade almond milk that's creamy, delicious, and entirely customizable! Perfect for cereal, baking, and drinking straight alongside baked goods.

Full Recipe: https://minimalistbaker.com/how-to-make-almond-milk/
 
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How to Make Almond Milk | Minimalist Baker Recipes

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Spicy Sausage and White Bean Soup

turkey

onion,

peppers

2–3 carrots, finely chopped

garlic cloves, finely chopped

sage

rosemary

black pepper

red pepper flakes

chicken stock chicken broth

tomatoes

cannellini beans, drained, rinsed

baby spinach

Parmesan

Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.

Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.

Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.

Divide spinach among bowls, then ladle soup over spinach. Top soup with Parmesan.

This fluffy vegan pancake recipe proves it’s not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.

Vegan Pancakes

apple cider vinegar vinegar

neutral oil

unbleached, all-purpose flour

cane sugar

baking soda

salt salt

Maple syrup butter

In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)

Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.

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The most viewed almond milk recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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