Ingredients 3 medium sweet potatoes 4 tbsp vegan butter 1/2 onion, diced 1 tsp salt 1/2 tsp garlic powder pepper 2 tbsp chives + more for garnish 3 cups vegan mozzarella 1/4 cup vegan parmesan, option
Brimming with fresh green beans and tangy sour cream, this vegan spin on a classic dish is the perfect addition to your holiday table. And none of your guests will ever know the vegan difference. (We
Ingredients For the cauliflower alfredo: 8 cups water or vegetable broth 5-6 cups cauliflower florets 1 cup Ripple unsweetened original milk 1 tbsp salt 1 tsp garlic powder dash nutmeg 1/2 cup vegan p
Makes: 12 servings. Ingredients For the Crust: 1 ½ cups all-purpose flour 10 tbsp oil 1 tsp sugar salt 6 tbsp ice water, or more as necessary For the Filling: 1/4 tbsp olive oil 2 large sweet o
The perfect mid-summer soup, this chowder is a simple as it is delicious. Packed full of veggies and flavor, it’s at its best with fresh off the cob corn but if you are looking for a taste of summer a
When the zucchini starts piling up in the fridge and you’re running out of ideas on what to do with it, look no further than these fritters. They are quick, easy and yummy. Dip them in your favorite s
Makes: 1 cup Ingredients 1 (5.3 oz) container Ripple Original Yogurt Alternative 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried dill 1/8 teaspoon Worcestershire sauce Pinch of
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 and Half 8 oz. frozen spinach, thawed and drained 1
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Cook the pasta according to package directions. Drain and set aside.
Bring a large pot of water to a boil. Boil cauliflower for 10-12 minutes.
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