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Posts Tagged ‘soy milk’

Vegan Alfredo Sauce

1 package silken (soft) tofu
1 Tablespoon soy margarine
1/4 cup Tofutti Sour Supreme vegan sour cream
2 Tablespoons Tofutti Better Than Cream Cheese vegan cream cheese
1/4 cup vegan Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup soy milk

1. Place all ingredients into a blender.
2. Blend to a creamy sauce, adding more soy milk to achieve desired consistency.
3. Heat gently until hot, but do not boil.

Serve over cooked fettuccine pasta.

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You’ll need a candy thermometer for these recipes, unless you have a built-in one in your head. 🙂  I have two of them to choose from, so just take your pick. 🙂

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Vegan Soy Caramels

2 cups dark corn syrup
2 cups sugar
2 cups brown sugar
1 & 1/2 cups soy milk, made from powdered mix using 2 times the powder called for
3/4 cups margarine (1-1/2 sticks)

Bring to a boil and boil until it reaches soft ball stage (use a candy thermometer).

Pour mixture into a greased 9 x 13 inch pan.

When the caramel is cool, cut it and wrap in caramel wrappers, or use as desired.

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Vegan Soy Caramels

1 cup margarine
2 cups sugar
2 cups soy milk
1 cup light corn syrup
1 t vanilla

Grease an 8 inch x 8 inch baking dish.

Place all ingredients (except vanilla) in a large saucepan on medium heat.  Bring ingredients to a boil, stirring often.  Cook while stirring until candy reaches 245 degrees.  Remove from heat and stir in vanilla. Pour into baking dish.

Allow to cool completely. Then slice with a knife (or use kitchen shears and snip them). Wrap the pieces individually with waxed or parchment paper. This recipe will make approximately 100 pieces

Variation: Cook to 230 degrees F and add vanilla. Pour into a glass jar. Warm jar in a pan of hot water before pouring over ice cream or cake.

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Here is a recipe for mayo that doesn’t contain eggs, nor is it made with tofu (the recipe for tofu mayo is here).

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Vegan Mayonnaise Recipe

3/8 cup (6 tbls) fresh-squeezed lemon juice
1 cup soy milk or coconut milk
1/2 tsp sea salt
1/2 tsp paprika
1/2 tsp Dijon mustard
3/4 cup canola or olive oil

Put all the ingredients except the oil in a blender. Blend on the lowest speed. Gradually – just a drop or two at a time – add the oil until the mayo begins to thicken. Keep blending until it’s thickened and smooth. Transfer to a jar and store in the fridge.

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Peanut Butter Balls

1 cup peanut butter
1 cup honey
2 cups powdered soy milk
1 1/2 cups crushed cornflakes
1 1/2 cups finely chopped walnuts or pecans
1 cup powdered sugar

Mix peanut butter, honey, and powdered soy milk together in a large bowl to form very thick mixture. Roll mixture in small balls about the size of a walnut. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar. Place on waxed paper and refrigerate for 20 minutes.

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Here are two recipes for making your own Cream Cheese.

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Vegan Cream Cheese

For this recipe you will need a tea towel or cheesecloth and a food processor.

1 c soft, medium, or silken tofu
1/4 c cashews
1-2 T water or soy milk
2 t sweetener: raw sugar, maple syrup, or brown rice syrup (optional)
1 t salt
1/2 t pepper

Drain the tofu, wrap in tea towel or cheesecloth, and squeeze out excess moisture.

Place all ingredients in food processor and blend until smooth, 1 to 2 minutes. Taste and adjust: add more tofu or water for a thicker or thinner consistency; more sweetener (if used) or dash of lemon for a sweeter or less sweet flavor.

Transfer to container, cover, and refrigerate (overnight is best). Use within 4-7 days.

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Vegan Cream Cheese

12 oz. extra firm silken tofu
5 Tbsp. raw cashews, finely ground, or 3 1/2 Tbsp. cashew butter
4 1/2 tsp. lemon juice
1/2 tsp. salt
1 tsp. liquid sweetener (optional)

Place the tofu in a clean tea towel or cheesecloth, gather up the ends and twist and squeeze for a couple minutes to extract most of the water.
Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You might have to stop the processor to loosen mixture with a spatula a couple of times.
Refrigerate. It firms up with refrigeration.

Makes 2 cups

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Oh, how this recipe takes me back to when I was a little girl (and that was EONS ago!!!)

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Super Cobbler

1/2 c butter
1 c flour
1/2 c sugar
1 t baking powder
1/2 c milk, soy milk or non-dairy creamer
2 to 3 c fruit (whichever fruit you want to use) with juice, heated

Melt butter in a 9×13 baking dish.  Sift flour, sugar & baking powder into mixing bowl.  Add milk, mix well & pour over butter.  DO NOT STIR!!

Pour heated fruit over top.  DO NOT STIR!!

Bake at 375 for 30-40 minutes.  Batter comes to top to form crust.

DELICIOUS!!!  My mom used to make this every week for dessert after church.  Great served with ice cream over heated cobbler.

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