Pumpkin Bisque Dairy Free Recipes
VEGAN PUMPKIN BISQUE
Fast, easy, and delicious. All the flavor of the heavy cream classic but dairy free. A splash of balsamic vinegar and a few toasted almonds crank this soup into high gourmet gear.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes.
- Stir in the pumpkin and vegetable broth. Remove from heat. Transfer to a blender and process 1 minute or until smooth. Return mixture to pan. Return pan to heat.
- Stir in almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally for 3 minutes, or until soup is heated through. Divide among 4 bowls and top each with 1 teaspoon almonds, 1 teaspoon vinegar, and 1 teaspoon parsley.
DAIRY-FREE PUMPKIN BREAD
Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
- In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
- Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.
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