dairy free recipes

Absolutely incredible! This vegan edible chocolate chip cookie dough will blow you away!  Just 7 ingredients and ready in under 15 minutes!

Vegan Edible Cookie Dough

vegan butter, (softened)

brown sugar

tsp salt

tbsp dairy free milk

tsp vanilla extract

chocolate

First, heat treat the flour is ensure it&#039;s edible. Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 - 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.

While heat treating flour, in a medium size bowl, cream together the vegan butter, brown sugar and salt until light in color. About 2-3 minutes.

Mix in the dairy free milk and vanilla.

Add the baked flour and mix until combined.

Fold in the chocolate chips.

Place in the fridge until ready to use.

https://www.youtube.com/watch?v=R8dfSVjcVRI

Ya’ll have been asking for a new ice cream flavor for awhile now so why not now. 

Today, we’re showing you how to make vegan edible chocolate chip cookie dough PLUS turn that into vegan cookie dough ice cream  PLUS sharing how to make your own vegan waffle cones or waffle bowls. 

NO CHURN NEEDED.  NO BANANAS NEEDED. 

Oh yea, let’s do this. 


★Recipes★

🌱  Vegan Edible Cookie Dough : https://makeitdairyfree.com/vegan-edible-chocolate-chip-cookie-dough/

🌱  Vegan Gluten Free Edible Cookie Dough :https://makeitdairyfree.com/vegan-gluten-free-chocolate-chip-edible-cookie-dough/

🌱 Vegan Cookie Dough Ice Cream : https://makeitdairyfree.com/vegan-cookie-dough-ice-cream/

🌱 Vegan Waffle Cones/Bowls : https://makeitdairyfree.com/homemade-vegan-waffle-cones-and-bowls/

🌱 Get 7 more vegan Ice Cream Ideas: https://youtu.be/684EAzHSJDg


❌❌❌
Allergens: Instruction Given to Make Top 8 Free


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#vegandessert #veganicecream #vegancookiedough

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✦Products That We Used For This Recipe✦ 
*Affiliate Links for products help us make these videos. Thank you for your support. 

Koji waffle cone maker: https://amzn.to/3e64EqY
Hand Mixer: https://amzn.to/2UK8oXy 
Enjoy Life Chocolate: https://amzn.to/2UEpZ3h
Coconut Milk: https://amzn.to/37sydkc
Vanilla Extract: https://amzn.to/2AtOE3M
Gluten Free Flour: https://amzn.to/2AC9duD 
Hand Mixer: https://amzn.to/2UK8oXy

Vegan edible cookie dough + Vegan cookie dough ice cream + Vegan Waffle Cones….OH MY. || No Churn!

Never get upset you forgot the cones again! All you need is 6 ingredients to make your own delicious homemade vegan waffle cones and bowls.

Homemade Vegan Waffle Cones or Bowls

tbsp chia seeds ((can sub with ground flax seeds))

tbsp water, (divided)

flour ((sub for GF flour if needed))

vegan sugar

salt

Place chia seeds and 6 tbsp of water into a small bowl. Stir together well. Let sit for 10 minutes until it becomes gelatinous.

In a bowl, add the flour, sugar and salt. Stir together.

Once ready, add the chia seed mixture and stir until almost no dry mixture remains.

Add in the remaining 1 tablespoon of water, oil and vanilla.

Stir until well combined.

Heat your ice cream cone maker (see post for instructions if no ice cream cone maker).

Once heated, add a little less than 1/4 cup mixture to the center and spread out slightly to ensure it&#039;s in a complete circle.

Close the machine and cook according to the instructions.

Once done, quickly but carefully fold into a cone shape with the shaping tool provided.  *These are very hot and we prefer to lay on a towel and shape that way so that there is less heat directly on our hands.

Continue until no batter remains.

If you want to make waffle bowls instead of cones, repeat the instructions until you get to the shaping. Place disc in a small bowl and then put a small bowl inside that to hold for 2 minutes until shape is set.  See video for visual.

For Waffle Bowls

This absolutely amazing vegan cookie dough ice cream needs just 12 ingredients and can be completely Top 8 Allergen Free.  Prep time is just 20 minutes.

Vegan Cookie Dough Ice Cream

flour, (heat treated (Use GF Flour if needed))

coconut

oz vegan condensed milk recipe

tsp sea salt

vanilla bean, (scraped out)

For the Edible Cookie Dough

If making vegan condensed milk, make that first.*Skip this step if using store bought.  

If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it. 

Beat in vegan condensed milk, salt, vanilla extract, and vanilla bean.

Scoop small spoonfuls of the edible cookie dough and drop into the mixture. *Use between 1/4 to 1/2 cup of the dough in the ice cream depending of how much you want. You will not need to use all the cookie dough for this.

Pour into a reusable ice cream container or freezer safe, air tight container and store at least 6 hours or overnight.   

Scoop out amount desired as needed.

Yields approximately 2 pints.

*Store remaining edible cookie dough in an air tight container in the fridge for up to 2 weeks.

For the Ice Cream Base

These absolutely delicious vegan lemon blueberry pancakes need just 8 ingredients! Perfect for summer brunch or year round. Can be gluten free and Top 8 allergy friendly!

Vegan Lemon Blueberry Pancakes

lemon

dairy free milk

flour (*see post

tbsp baking powder

tbsp sugar

tbsp coconut oil, (melted)

blueberries

butter coconut oil,

vegan butter, (melted)

lemons

sugar

Zest lemon. Then, set aside. 

In a bowl or cup, juice lemon and add in dairy free milk. Let sit for 10 minutes.  *This makes a dairy free buttermilk.

In a large bowl, add lemon zest, flour, baking powder, sugar and salt. Whisk together. 

Add in melted coconut oil, and the buttermilk once ready. Whisk again, but careful not to over mix. 

Finally, fold in your blueberries. 

Once batter is mixed, allow it to sit for 5 minutes. 

Over medium low heat, add some dairy free butter or coconut oil to a skillet and mix around to coat the bottom.

Add in 1/4 to 1/2 cup of mixture and let cook for 2-3 minutes or until golden brown on the bottom. 

Flip and let cook for 1-2 more minutes. 

Repeat with remaining batter.  

Whisk together the fresh squeezed lemon juice and vegan butter.

Whisk in 1/2 cup of powdered sugar at a time until desired consistency.

For the Lemon Drizzle

Once you try this vegan garlic bread, you will never search for another store bought option. Ready in just minutes and perfect pairing with a variety of vegan meals!&nbsp;

Vegan Garlic Bread

French Bread

dairy free butter, (melted)

garlic, (minced finely)

dairy free parmesan

Italian seasoning

garlic powder

salt ((more

tsp pepper ((more

fresh parsley, chopped for garnish

Preheat oven to 400 degrees.&nbsp;

Into a bowl, add melted butter, minced garlic, garlic powder, Italian seasoning, vegan parmesan cheese, salt and pepper.&nbsp; Stir until very well combined.

Cut loaf of bread in half lengthwise.&nbsp;

Brush the garlic butter mixture over the bread evenly.&nbsp;

Place cut side up on a baking sheet.&nbsp;

Bake for 10-12 minutes or until turning golden brown on top and crunchy around the edges.&nbsp;

Remove from heat, cut into desired sized pieces and top with freshly chopped parsley.&nbsp;

Serve warmed.

These vegan chocolate lava cakes are decadent and rich and will wow any dinner party you are hosting!  Gluten free and oil free batter.

Vegan Chocolate Lava Cakes

coconut cream, (room temperature or slightly warm)

maple syrup

flour ((all purpose flour

cocoa powder

tsp baking powder

tsp baking soda

tbsp apple cider vinegar

applesauce

vanilla

In a bowl over a double boiler, melt the chocolate. 

Once melted and smooth, slowly pour in the coconut cream while constantly stirring.

Add in the maple syrup.  Combine again.

Remove from heat and put in freezer.  Freeze until hardened, about an hour. 

For the molten (inside filling)

Make batter, while molten freezes.

Combine dairy free milk and apple cider vinegar together and let sit for 10 minutes. This makes a vegan buttermilk.

Combine all the dry ingredients in a large bowl and whisk together.

Add all the wet ingredients and combine with a spatula. 

Place in fridge until molten is ready.

Once ready, heat oven to 350 degrees F.

Liberally grease your ramekins or use silicone ramekins if oil free. 

Place a thick layer of cake batter in the bottom of ramekin.

Place a scoop of the molten in the middle.

Fill the ramekin with cake batter to 3/4 way full.

Place on a baking sheet and cook for 20-25 minutes.

When done remove and use a plate to invert.  Very carefully pull off the ramekins. Top cake with powdered sugar and ice cream if desired

For the Cake Batter

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

Vegan Chocolate Lava Cakes

These. Are. Epic. 

Warm chocolate cake that pours out chocolate when cut into, topped with powdered sugar and vegan vanilla ice cream. 

Decadent and rich and will wow any dinner party you are hosting!  

Allergens: Can both be made Top 8 Allergen Free (has been tested with GF flour). 
Oil Free Recipe 

Check out link in bio!  We highly encourage you to read the tips section. 

For the molten (inside filling)
* 4 oz 70% dark chocolate (can be bar of chips)
* 1/2 cup coconut cream, room temperature or slightly warm
* 1/4 cup maple syrup
For the Cake Batter
* 1 cup flour (all purpose or this gluten free flour works)
* 1 cup powdered sugar
* 2 tbsp cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 cup dairy free milk
* 1/2 tbsp apple cider vinegar
* 1/4 cup unsweetened applesauce
* 1 tsp vanilla

Instructions

For the molten (inside filling)

1️⃣In a bowl over a double boiler, melt the chocolate. 

2️⃣Once melted and smooth, slowly pour in the coconut cream while constantly stirring.

3️⃣ Add in the maple syrup.  Combine again.

4️⃣ Remove from heat and put in freezer.  Freeze until hardened, about an hour. 
For the Cake Batter (make while freezing molten)

1️⃣ Combine dairy free milk and apple cider vinegar together and let sit for 10 minutes.

2️⃣ Combine all the dry ingredients in a large bowl and whisk together.
3️⃣ Add all the wet ingredients and combine with a spatula. 

4️⃣ Place in fridge until molten is ready. Once ready, heat oven to 350 degrees F.

5️⃣ Liberally grease your ramekins or use silicone ramekins if oil free. 

6️⃣ Place a thick layer of cake batter in the bottom of ramekin.

7️⃣ Place a scoop of the molten in the middle.8️⃣ Fill the ramekin with cake batter to 3/4 way full.

9️⃣ Place on a baking sheet and cook for 20-25 minutes.

🔟 When done remove and use a plate to invert.  Very carefully pull off the ramekins. Top cake with powdered sugar and ice cream if desired


*Products That You Need For This Recipe: 
*Affiliate Links for products help us make these videos. Thank you for your support. 


*Bear claw mitts: https://amzn.to/2NVJ7pe 
*GF flour that we tested with: https://amzn.to/2SvMkOI
*Silicone molds if oil free: https://amzn.to/37brXeH
*4 Inch ramekins: https://amzn.to/2SgBFZb  (the ones we use in video are from Ikea)
*Vegan Chocolate: https://amzn.to/2SfZ2lq

* vegan all-purpose flour - https://amzn.to/2RMWgBs 
* Maple Syrup - https://amzn.to/2A5kdhh 
* Vanilla Extract - https://amzn.to/2pYCJSw 

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#veganlavacake #vegancake #vegandessert

Epic Vegan Chocolate Lava Cakes (Oil Free / Gluten Free or Regular Flour)

Delicious vegan vanilla ice cream is no churn and easy to make! Made with as little as 5 ingredients! It will blow your mind! Great base for other flavors!

Vegan Vanilla Ice Cream

Yields approximately 1 pint.

Now even those of us who can't have dairy can enjoy a heavenly caramel cream for dessert!

Caramel creams

caster sugar

eggs, egg

350 milliliters vanilla-flavoured soy milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

The absolute best testing vegan lemon bars are the perfect balance of tart and sweet. Done in under 45 minutes. ﻿

Vegan Lemon Bars

flour

lemon juice ((about 4-5 lemons))

Zest from all the lemons above

coconut milk, (only using the cream scooped from the top)

tsp lemon extract

arrowroot powder ((can sub cornstarch))

Turn oven to 350˚F

Oil 9x13 pan with either coconut oil or vegan butter.

Mix melted butter, sugar, maple syrup, vanilla extract, and salt together in a bowl. 

Add the flour and combine. 

Add dough into greased pan and even it out in the pan with a spatula or your hands. 

Bake for 15-20 minutes, or until edges slightly brown.

For the Cookie Crust

After 10 minutes of the crust cooking, add lemon juice, lemon zest, coconut cream, sugar,  lemon extract, vanilla, and salt, over medium heat.

Whisk together until combined well and sugar has dissolved.

Add cornstarch and cook until the mixture becomes thick (almost like a gravy).

Remove cookie base from the oven and adding the lemon mixture over top.

Carefully, even out using a spatula.

Put it back in the oven for another 15mins

Pull out and allow to cool completely on a baking rack.

Once cooled add powdered sugar over top using a sifter to serve immediately. Or store in fridge until ready to serve and do not add powdered sugar until ready to serve.

For the Lemon Filling

This healthy muesli bar is easy to throw together in the Thermomix and is a great nut-free addition to school lunch boxes.

Nut and dairy free muesli slice recipe

quinoa

tbs linseeds

tbs chia seeds

apple

g dates

apricot

g cranberries

oats

70 g Rice Bubbles

g desiccated coconut

coconut sugar

tbs sunflower seeds

avocado oil

eggs

honey

Switch up your traditional banana bread recipe for this banana caramel upside-down cake made with plant-based ingredients and a delicious miso glaze.

Vegan Banana Upside-Down Cake with Miso Caramel Glaze

tbsp (20 g) ground flaxseed

tbsp (90 ml) water

(60 ml) Sweet Buttery Miso Caramel

(188 g) all-purpose flour

tsp baking soda 1 tsp lemon zest 1⁄2 tsp salt

(240 ml) plain unsweetened vegan yogurt

(192 g) vegan cane sugar

lemon juice

tsp (10 ml) vanilla extract

1⁄4 cup (60 ml) cold water

(120 ml) reduced-fat unsweetened coconut milk

tbsp (30 ml) mellow white miso

tsp (10 g) vegan butter Pinch of salt

Preheat the oven to 350°F (177°C). 

Line a 9-inch (23-cm) springform pan or baking pan with a parchment round.

Make the Flaxseed Eggs

Whisk together the ground flaxseed and water in a small mixing bowl. 

Set aside for 5 minutes to thicken.

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Top 30 dairy free recipes recipes from across the web

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Top Tags

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Homemade Vegan Waffle Cones or Bowl...

Vegan Cookie Dough Ice Cream

Vegan Lemon Blueberry Pancakes

Vegan Garlic Bread

Vegan Chocolate Lava Cakes

Vegan Vanilla Ice Cream

Caramel creams

Vegan Lemon Bars

Nut and dairy free muesli slice rec...

Vegan Banana Upside-Down Cake with ...

Salmon Poke Bowl

Raspberry, lemon and coconut slice

Vegan Green Bean Casserole

Healthy Vegan Chocolate Peanut Butt...

Vegan Thumbprint Cookies

Vareniki (Pierogi) with Cherries

Gluten Free Cornbread {Dairy Free}

Homemade Vegan Hot Dogs

Chinese Fried Chicken Wings

Vegan Chocolate Crinkle Cookies

Easy Weight Loss Meal Prep for Full...

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Vegan Lasagna

Rice Flour Pancakes {Dairy Free &am...

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