Preheat oven to 425 and line a baking sheet with foil…
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Vegan Lemon Bars
Ingredients Crust: 1 1/2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon salt 1/2 cup vegan butter 1/4 cup Ripple Vanilla Milk Lemon Curd: 2/3 cup lemon juice 1/2 cup sugar 1/4 cup cornstarch 2 tabl
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Avocado Pasta Salad
Preheat oven to 425…
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Vegan Green Machine Mac & Cheese
In a 4-qt pot, bring salted water to a boil over high heat…
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Trail Mix Cookies
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside…
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Grilled Summer Veggie Bowl with Creamy Avocado-Lime Ranch
In a 4-qt pot, bring salted water to a boil over high heat…
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Vegan Banana Bread Bars with Salted Caramel Drizzle
Preheat oven to 350 F. Line a 9-inch by 9-inch baking pan with parchment paper…
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Crepes Two Ways
Heat a non-stick skillet over medium heat…
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Vegan Salted Almond Butter Chocolate Chip Cookie Skillet
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
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Vegan Blueberry Banana Muffins
Makes: 12 servings. Ingredients 1 1/2 cups AP flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 medium bananas 1/3 cup neutral oil 1/2 cup maple syrup 1 tsp vanilla extract 1/2 cup Ripp
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Dairy-Free Vegetable Lasagna
Ingredients 9 lasagna noodles 3 cups jarred marinara (such as Rao’s) 8 oz. vegan ricotta 1/4 cup vegan parmesan 3/4 cup Ripple Original Half & Half 8 oz. frozen spinach, thawed and drained
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Curry Lentil and Sweet Potato Soup
Melt oil in a 5-QT pot or dutch oven placed on a stove set to medium heat…