bowl combine the non-dairy sour cream and non-dairy cream cheese (I
ntil mildly warm.
Stir non-dairy creamer into cooled soup, slowly
ooked.
Stir in powdered non-dairy creamer.
Mix cornstarch and
Preheat oven to 350 degrees.
Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy.
Pour into graham cracker crust and bake for half an hour.
Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice.
Let chill in the refrigerator until cold and enjoy!
Shake the liqueurs and the cream or non-dairy milk with lots of crushed ice in a cocktail shaker.
Strain into a cocktail glass (I like to include some of the ice).
Decorate with a little grated chocolate or a mint sprig, if desired.
NOTE: Using a blender is a great way to crush the ice.
lean and dry mixer, whip non dairy whipping cream until soft peaks
nd the non dairy cream cheese, non dairy sour cream and the non dairy cheese. Mix
NOTE: Regarding the non-dairy ingredients I used, the cheddar
lass measuring cup for the non-dairy creamer (Mocha mix), microwave it
Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
Drop batter into baking dish that contains the Earth Balance.
Don't stir! Pour peaches on top.
Bake 1 hour at 350 degrees or until bubbly and brown.
ork quickly.
Add the non-dairy creamer and the almond/rice
Place tofu, cocoa powder, sugar, vanilla extract, and non-dairy creamer in a blender or food processor. Blend until smooth, adjusting sugar and cocoa powder to your taste. Transfer pudding to a bowl and cover and refrigerate for at least 1 hour before serving.
x1\" jelly roll pan with non-stick cooking spray. Line with
ntil smooth. Beat together the non-dairy butter spread and sugar until
asta warm.
Place the non-dairy milk, cashews, salt, nutritional yeast
In a large bowl, combine dry milk, non-dairy creamer, confectioners' sugar, and instant chocolate drink mix. Mix well. Put in a large airtight container. Label and store in a cool dry place. Best if used within 6 months.
To make Hot Chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallows if desired.
only 60 if you used non-dairy milk.).
Let cool for
AKE WHIPPED TOPPING FROM POWDERED NON-DAIRY COFFEE CREAMER: Remove all equipment
up cinnamon, and 3 tablespoons non-dairy butter together in a stand
he trick.
Add the non-dairy margarine and milk to make