In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Yogurt function. Stir in soy milk and soy yogurt. Close and lock the lid. Set timer for 12 hours.
Stir yogurt well and transfer to sealed jars. Chill in the fridge for at least 6 hours.
Boil soy milk.
Dissolve cornstarch in 1/4 cup cold water and combine.
Cool.
Add nuts as topping.
Bring soy milk and milk to the boil in a heavy-based saucepan, stirring occasionally with a whisk. Add confectioners' sugar and green tea powder, whisking briskly so no lumps form. Stir gelatin into milk mixture and remove saucepan from heat.
Place the bottom of the pan in a bowl of ice-cold water; set aside until mixture starts to thicken. Add cream and gently stir. Pour the mixture through a sieve and then evenly pour into 6 small serving cups. Chill in the refrigerator for 1 hour.
Pour soy milk into a blender. Add matcha; blend until dissolved and the mixture is smooth, about 30 seconds. Add sucralose and blend until combined, about 10 seconds.
Fill a glass with ice and pour in green tea mixture.
Stir warm soy milk, honey, and brown sugar together
Combine olive oil, soy milk, vinegar, mustard, salt, garlic powder, onion powder, dill, turmeric, cayenne, and curry in a food processor; blend until thick. Store in the refrigerator.
Saute peppers in oil; add garlic when peppers are almost done. Do not burn.
Melt butter, medium-low.
Add flour to form paste. Add broth and combine thoroughly.
Add soy milk, cheese and pepper. Cook until thickened; stir constantly.
lternately with the rice or soy milk.
Spoon the mixture evenly
alt in a bowl. Mix soy milk and 1 tsp sugar. Add
Place the cardamom pods, peppercorns, cloves and cinnamon sticks in a resealable plastic bag. Pound with a meat mallet until coarsely crushed.
Combine the crushed spices, sugar and 4 cups water in a medium saucepan on high heat. Bring to a boil. Reduce the heat to low; simmer for 5 mins. Remove the pan from the heat. Add the tea and let stand for 10 mins to infuse.
Add the soy milk and stir on low heat for 2 mins or until heated through. Strain through a fine sieve. Serve sprinkled with cinnamon sugar.
Place soy milk, Carnation Breakfast Essentials Drink, banana and ice in blender; cover. Blend until smooth.
Place the tofu, soy milk, hazelnut syrup, espresso powder, and
Whisk soy milk and pudding together in a bowl until fully combined, about 1 minute. Add cinnamon; whisk 1 minute more. Pour into small serving bowls or cups.
Puree the blueberries and strawberries in batches in a blender or food processor. Strain into a medium bowl, through a sieve lined with cheesecloth.
Stir brown sugar into berries. Stir in soy milk until well blended. Pour mixture into small paper cups, filling about two-thirds full. Freeze until beginning to firm. Insert wooden sticks and freeze until firm, 2 to 3 hours.
Blend in blender, soy milk, garlic and salt until smooth. Pour in oil very slowly while blending.
Blend until becomes creamy.
Pour into bowl, add the 1/4 cup lemon juice and fold in gradually until thickened.
Lightly grease a pie pan.
Beat applesauce and white sugar together in a bowl. Add oats, soy milk, 1 tablespoon plus 1/4 teaspoon baking powder, vegetable oil, and sea salt; mix well. Fold raisins into oat mixture; pour into prepared pie pan and top with brown sugar and cinnamon. Refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until oatmeal is firm, 35 to 50 minutes.
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Stirring constantly, add soy milk and, if using, the cream
Combine the soy milk, agave syrup, and xanthan gum
f you use the vanilla soy milk, you will probably want to