In a small saucepan, whisk together Ripple Barista Blend, butterfly pea powder, maple syrup, and ashwagandha powder over medium-low heat until frothy. Serve warm.
Easy Vegan Carrot Ginger Soup
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Vegan Salted Almond Butter Chocolate Chip Cookie Skillet
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
Vegan Mac and Cheeze
Cook the pasta according to package directions. Drain and set aside.
Vegan Iced “Cloud Macchiato”
Using a frother or hand mixer, beat the Ripple Barista Style until frothy. Add in agar and continue to froth. Add in sugar and froth until thick.
Mini Blackberry Lemon Cakes
Preheat oven to 350°F.
Keto Vegan Peanut Butter Eggs
In a large bowl, combine your coconut flour, peanut butter and monk fruit sweetener and mix until combined.
Keto Vegan Roasted Garlic Smashed Cauliflower
Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
Berry Vegan Sheet Pancakes
Ingredients 2 cups all-purpose or whole wheat pastry flour 2 tablespoons sugar 2 tablespoons baking powder ½ teaspoon salt 2 cups Ripple Unsweetened Vanilla 2 tablespoons apple cider vinegar 2 teaspoo
Vegan Lemon Shortbread Cookies
Ingredients Cookies: ¾ cup vegan butter, at room temperature ½ cup sugar 2 cups all-purpose flour 1 tablespoon lemon zest Icing: 2 cups powdered sugar 2 teaspoons lemon juice 2-4
Spring Asparagus Tart
Makes: 8 servings Ingredients 1 sheet of vegan puff pastry, thawed according to package directions 1 pound asparagus, woody ends removed 8 oz. dairy-free herbed cream cheese, softened 1 tablespoon Rip
Dairy-Free Cinnamon Shortbread Latte
Combine hot espresso and cookie butter in a coffee cup and stir until cookie butter has melted.