Heat the olive oil in a heavy-bottomed 10- or 12-inch skillet over medium heat…
Bourbon Sweet Potato Casserole
Place sweet potatoes in a large pot of salted water on high heat. Bring to a boil then lower to medium heat and boil until sweet potatoes are tender, about 15 minutes…
Vegan ‘Meatballs’ with Creamy Tomato Sauce and Garlic Polenta
To make the polenta: heat the olive oil over medium-high heat in a medium pot. Add the garlic, and cook for one minute. Add the vegetable broth and bring to a boil over high heat…
Slow Cooker Madras Lentils
Combine all ingredients, except Ripple Half & Half, in slow cooker and stir to combine…
Creamy Vegan Cauliflower “Risotto”
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat…
Black Bean Spinach Enchiladas with Creamy Avocado Lime Sauce
To make the avocado lime sauce, combine all ingredients in a food processor or blender, and blend until smooth and creamy. Set aside.
Vegan Tomato Basil Quiche
Heat the olive oil in a saucepan over medium heat and sauté the onion until softened, about 8 to 10 minutes…
Poppy Seed Dressing
Combine all ingredients in a small bowl, and whisk until well combined…
Carrot Ginger Soup
In a large pot, sautée onions with oil until fragrant and translucent…
Creamy Red Pepper Tomato Bisque
Ripple Half & Half gives this comforting vegan bisque a rich silky texture.
Vegan Onion Dip
This dairy-free rich and creamy dip, a take on French onion soup, is baked until golden brown and bubbly. It’s perfect for sharing – on movie night, for the big game…
Penne with Roasted Tomato Vodka Sauce
This vegan penne a la vodka is made with caramelized roasted tomatoes and Ripple Half & Half Original for a rich and creamy dairy-free version.