Instructions
Preheat your oven to 350F and line an 8-inch springform cake tin with parchment paper or use an 8-inch pie pan.
Make the crust by adding your graham crackers to a blender or food processor and blend until it’s a fine crumb. Add your graham cracker crumbs to a bowl and pour your melted vegan butter in. Using a fork, mix the butter in with the graham crackers until evenly mixed. You should be able to pinch the mixture without it falling apart.
Evenly spread your crust mixture into your springform cake tin or pie pan. Using the back of a spoon to press the mixture down. If you are using a cake tin, be sure to spread the crust along the sides as well. Bake in the oven for 15 minutes. Once finished baking, remove it from the oven and let it cool.
Vegan Key Lime Pie Recipe (Dairy-Free) wsrkfm.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from wsrkfm.com Daily Mail and Mail on Sunday newspapers.
Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.
1 Cup Caster Sugar
1 Tsp Vanilla Extract
Instructions
Preheat your oven to 350F and line a baking tray or two with parchment paper. Set aside.
In a medium-sized bowl, add your flour, cacao powder, baking powder, and salt. Whisk until evenly combined. In a separate large bowl, add your melted vegan butter and sugar. Mix together until combined. Add your almond milk and vanilla extract and mix again until combined.
Add your dry ingredients to your wet ingredients and using a rubber spatula, fold it in until combined. Be sure not to over mix. Add your powdered sugar to a small bowl, and using a tablespoon or cookie scoop, scoop out a heaping scoop of your cookie dough and roll it into a ball. Roll it around in the powdered sugar until fully coated and transfer to your baking tray. Repeat with the rest of your cookie dough.
½ Cup - 1 Cup Non-Dairy Milk
Instructions
Preheat your oven to 425F and heat up your oil in a large pan over medium heat. Once hot, add your onions and garlic and saute for 3-5 minutes or until your onions start to slightly brown. Add your carrots, celery, and green peas and saute for an additional 2-3 minutes.
Add your paprika, oregano, parsley, pepper and salt, and mix in with the veggies for 1 minute. Add your flour and mix it around until all your veggies are coated in flour. Pour in your veggie broth a little bit at a time while mixing it in.