4 summer-approved vegan recipes
Ulu Hye offers a sustainable and healthy solution to plant-based milk offerings. One small, reusable jar makes a whopping 10 litres of homemade milk. All you need to do is add water and blend! With four varieties to choose from (almond, hazelnut, hemp and mixed nut blend), you can create delicious, homemade milk in 60 seconds at home. The game changer is you only make what you need, when you need it. Say goodbye to using long-life cartons and wasting half a carton of milk!
Creamy Vegan Pink Ice Creams
Makes: 4 ice creams
GF, VG
=R1=
Healthy Choc-Hazelnut Sundae
Serves: 2
GF, VG
=R2=
Creamy Vegan Spaghetti Carbonara
Serves: 4
GF, VG
=R3=
Vegan Custard Tart
Serves: 4
GF, VG
=R4=
For more information visit uluhye.com.au
4 summer-approved vegan recipes
Ulu Hye offers a sustainable and healthy solution to plant-based milk offerings. One small, reusable jar makes a whopping 10 litres of homemade milk. Try it in these delicious vegan recipes, perfect for summer.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 frozen banana
- 1 cup frozen strawberries
- ¼ Ulu Hye almond milk
- 1 tsp vanilla extract
- Ice-lolly moulds & paddle-pop sticks
- 1 cup coconut yoghurt
Method
- In a blender, combine banana, strawberries, almond milk and vanilla extract and blend until you have a smooth, creamy consistency.
- Pour mixture into ice-lolly moulds and insert paddle-pop sticks.
- Freeze for a minimum 3 hrs.
- Line a baking tray with a silicon sheet or baking paper.
- Pour coconut yoghurt into a bowl, dip ice creams into yoghurt, place onto the lined tray and re-freeze for a further hr.
- Enjoy once frozen.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
