Due to inclement weather, orders may take longer than normal to ship & arrive.
Thank you for your patience! π
Due to inclement weather, orders may take longer than normal to ship & arrive.
Thank you for your patience! π
May 01, 2021
Rated 3.4 stars by 11 users
8-10
60 minutes
Ever wonder where the cookies go once they're stolen from the cookie jar? (That isβif they aren't eaten immediately...) May we suggest that you plop them into this sweet summer recipe below?
3 packages Siete Grain Free Mexican Shortbread Cookies
4 cups Water
2 cup Cashews
1 ΒΌ cups Agave, divided
1 cup Vegan Egg Substitute
1 tsp Vanilla Extract
4 Bananas
4- 13 oz cans Coconut Cream or Milk (cold)
Mix cold coconut milk in a mixer with ΒΌ cup of agave. Whisk until stiff peaks are formed and refrigerate until ready to use.
Combine water, cashews, 1 cup of agave, vegan egg, and vanilla in a saucepan and whisk together. Cook on medium heat until mixture thickens, whisking continuously. If there are lumps, strain mixture afterwards.
Combine mixture in a blender with 4 bananas. Blend until smooth.
In desired pan, layer cookies, banana pudding, and whipped coconut cream, until reaching the top of the pan.
Refrigerate until ready to serve!
Comments will be approved before showing up.
January 26, 2023
Itβs almost time for The Big Game, which means: dips, dips, & more dips! This Creamy Poblano Dip is a mildly-spiced, whipped dip that pairs just right with our Fuego Lime Kettle Cooked Potato Chips. We serve it right next to our guac and fresh salsita for a wide array of flavors for dipping, and of course, alongside heaping servings of Kettle Cooked Potato Chips!
January 26, 2023
January 24, 2023