125412 vanilla eggless dairy vegan cake Recipes

vanilla soy milk (such as silk), turbinado sugar, blackstrap molasses, vanilla extract, ground cinnamon, ground ginger, ground allspice, ground nutmeg, all-purpose flour, raisins, chopped walnuts (optional), shredded carrots

vanilla-flavored cultured coconut milk, banana, sliced, peanut butter, honey, ice , or as desired

vegan mayonnaise (such as follow your heart veganaise), water , or as needed, agave nectar, or more to taste, white apple cider vinegar, chili powder, garlic powder, onion powder, ground cumin, lime juice, cayenne pepper

vegan sour cream (such as tofutti), water, dried minced onion, all-purpose flour, vegan no-beef bouillon, garlic powder, dried basil, ground black pepper, dry red wine, olive oil, soy sauce, balsamic vinegar, garlic, minced, portobello mushroom caps, stems and gills removed, water , or as needed (optional)

vegan margarine (optional), whole wheat bread, water, nutritional yeast flakes, oat flour (see below ), cornstarch, no-added-salt tomato paste or 2 tsp ketchup, tahini (can omit for a fat-free sandwich, but it adds richness and depth), lemon juice, onion powder, garlic granules, turmeric, dry mustard (can be omitted), salt (optional)

cake flour, cake flour, milk, room temperature, egg whites, room temperature, vanilla, vanilla bean, granulated sugar, baking powder, salt, unsalted butter , softened but still cool, oil

vegan mayonnaise (veganaise), garlic powder, onion powder, salt, pepper, cayenne pepper, chopped parsley, plain soymilk

vanilla-flavored soymilk, scoops dairy free chocolate ice cream, ripe banana (partially frozen if you wish), agave nectar

vegan mayonnaise, dijon mustard, garlic clove, minced, water, lemon juice (fresh ), olive oil, nutritional yeast, salt and pepper, to taste

extra firm tofu, canola oil, soy sauce, vanilla extract, kosher salt (or sea salt), coarse sugar (turbinado)

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

vanilla-flavored soymilk, instant coffee (or instant grain beverage), carob powder, warm water

vegan mayonnaise (i use vegenaise), bottled lemon juice, bow tie pasta (ditalini & small shells also work well), marinated artichoke hearts, drained and chopped, dried basil, salt (to taste)

vegan margarine, onion, chopped, garlic cloves, minced, stalks celery, chopped, carrots, chopped, yukon gold potato, cubed, frozen peas, vegan chicken broth, flour, almond milk, plain, unsweetened, sea salt, lemon pepper seasoning

nasoya silken creations tofu , vanilla flavor, ice, green tea (strong , steeped at least 6-8 min, unsweetened and chilled), lemon juice, green tea powder, powder (pure matcha, 2 of those little packets should do it), sugar