4 summer-approved vegan recipes
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!
