4 vegan treats the whole family will love

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
Recipe / Ulu Hye
Makes: 4 ice creams
GF, VG
Ingredients
Method
- 1 frozen banana
- 1 cup frozen strawberries
- ¼ Ulu Hye almond milk
- 1 tsp vanilla extract
- Ice-lolly moulds and paddle-pop sticks
- 1 cup coconut yoghurt
Healthy Choc-Hazelnut Sundae

Healthy Choc Hazelnut Sundae
Recipe / Ulu Hye
Serves: 2
GF, VG
Ingredients
Method
- 4 frozen bananas
- 2 Medjool dates
- 1 tbsp coconut cream
- 2 tbsp cacao powder
- 2 tsp Ulu Hye hazelnut milk base
- ¼ cup water
- ¼ tsp Himalayan salt
- Toppings
- ⅓ cup melted chocolate
- Crushed hazelnuts
- Desiccated coconut
Creamy Vegan Spaghetti Carbonara

Creamy Vegan Spaghetti Carbonara
Recipe / Ulu Hye
Serves: 4
GF, VG
Ingredients
Method
- Mushroom "Bacon"
- 2 cups thinly sliced mushrooms
- 1 tsp smoked paprika
- ¼ cup salt
- 1 tbsp tamari
- 1 tbsp olive oil
- Egg-free Sauce
- ½ head cauliflower, chopped into small chunks
- ¾ cup cashews, soaked for 30 mins in warm water
- ¾ cup nutritional yeast
- ¼ cup lemon juice
- Splash tamari
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1½ cup Ulu Hye nut milk (use more or less depending on the consistency you wish to have)
- 1 tsp salt
- 500g dried spaghetti of choice (GF, if required)
- Chopped parsley, to garnish
¼ cup grated vegan cheese, to garnish (optional) - Vegan parmesan: ½ cup hemp seeds, 4 tbsp nutritional yeast, ¼ tsp garlic powder, ½ tsp salt all blitzed in your food processor for 3-5 secs, to garnish
Vegan Custard Tart

Vegan Custard Tart
Recipe / Ulu Hye
Serves: 4
GF, VG
Ingredients
Method
- Base
- 1 cup oats
- 100g arrowroot biscuits
- ¼ cup desiccated coconut
- 4 tbsp coconut oil
- 2 tbsp agave or rice malt syrup
- 1 tbsp Ulu Hye almond milk
- ¼ tsp salt
- Custard
- 1 cup Ulu Hye almond milk
- 2 tbsp cornflour
- ½ tsp arrowroot
- 3 tbsp agave syrup or sweetener of choice
- Pinch turmeric for colour
- 2 tsp vanilla bean paste
- Fresh fruit, to serve
For more information visit uluhye.com.au
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