Recipes for Vegetarian dishes using Almond Milk

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For mains, we have a vegetable curry and a vegan palak paneer, with Tofu.

For dessert, we have gulgulas and sweet rice pudding.

Mains: How to make a Vegetable Curry using Almond Milk


By Claire Allen


  • 1 tbsp oil
  • 1 chopped onion
  • 4 chilis, seeds in & sliced thin
  • 1 tbsp curry powder
  • 1 tbsp ground ginger powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp salt, or to taste
  • 2 tbsp tomato paste
  • 2 cups of cubed potatoes (we used Yukon gold)
  • 1/2 head cauliflower, cut into florets
  • 1 cup peas
  • 1 cup cubed carrots
  • 1-cup vegetable stock
  • 2 cups Almond Breeze
  • 1/2 cup Sliced Almonds
  • Coriander


1. Heat the oil in a large pan, add in onions and chill and sauté unit softened, 2-3 minutes.

2. Add the spices, salt, and tomato paste. Cook for 1-2 minutes.

3. Add the potatoes, cover and cook for about 5 minutes, stirring occasionally.

4. Add the vegetable stock cauliflower and peas, cover and bring to the boil.

5. Reduce the heat and add Almond Breeze and let simmer until the veggies are cooked through, 10 minutes or so.

6. Garnish your curry with sliced Almonds, coriander, and chili and enjoy with Roti a Samples’

Mains: Vegan Palak Paneer, with Tofu

almond milk

By Claire Allen


  • 400 grams Tofu
  • 250 grams spinach
  • 1 tablespoon oil
  • 1/2 teaspoon Cumin seeds
  • 1 Bay leaf
  • 12 grams Garlic
  • 12 grams Ginger
  • small onion
  • 140 grams Tomato
  • 1/4 teaspoon Ground turmeric
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garam masala
  • 1/3 cup Almond Breeze
  • 1 tbsp lemon juice


1. Slice tofu into bite-sized cubes.

2. Boil a large pot of water and blanch the spinach just long enough for the spinach to wilt.

3. Immediately plunge the blanched spinach in cold water to stop the cooking.

4. Drain the spinach but do not squeeze it. Put it in a blender or food processor to puree adding a little water if necessary.

5. In a pan, heat the oil over medium-high heat add the cumin seeds and bay leaf.

6. After two min add the garlic, ginger, and onions, sautéing until fragrant.

7. Add chopped tomato, turmeric and salt and then sauté until most of the liquid has evaporated from the tomatoes and the mixture is thick and chunky.

8. Add the spinach puree and tofu and simmer over medium-low heat for 15 minutes.

9. Adjust salt to taste and finish the palak paneer by adding the garam masala, Almond Breeze, and fresh lemon juice.

Dessert: Gulgulas

almond milk

By Claire Allen


  • 1 cup flour
  • 1 teaspoon baking powder
  • 3 tablespoons caster sugar
  • 1.4 tsp cardamon powder
  • pinch of salt
  • ½ cup of Almond Milk
  • Oil to fry


1. In a bowel serve and add all dry ingredients.

2. Make a well and add Almond Milk and mix together.

3. You will have a firm dough, roll into 6-8 balls.

4. Fry until each side of gulgula’s is brown.

5. Drain and enjoy with honey.

Dessert: Sweet Rice Pudding

almond milk


  • 1 cup of rice
  • 3 cups of Almond Breeze
  • ¼ cup of sugar
  • pinch of salt
  • 2 tbsp butter
  • Honey
  • 50g Pistachio nuts
  • 100g Oats
  • 2 tbsp honey
  • 1 tbsp butter


1. In a pot bring your Almond Breeze to boil.

2. Add your rice, sugar, salt and cook for 20 min or until cooked.

3. Add butter and serve with fresh honey

4. For a crunchy accompaniment enjoy a pistachio nut crumble

5. Roast pistachio nuts, oats, honey, and butter till golden brown.


The multi-talented food entertainer, entrepreneur, and blogger is making her mark in the food world.


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