Enjoy These Savory Treats With Almond Breeze!

Are you ready to enjoy these savory treats? Even if you have a thing for sweets, it’s time to dive right into these savory recipes by Almond Breeze. This Ooey Gooey Mushroom Burger with Mushroom Cream Sauce is unlike any other recipe we have created! This recipe can be created in under an hour so you’ll be enjoying this savory recipe in no time! 

Partnering with Almond Breeze has been our favorite thing and we know you will love it too!

Almond Breeze® Extra Creamy Almondmilk will give you more than just its nutritional value, you can count on it to provide the most delicious flavors within these several savory recipes!

Homemade Almondmilk Ricotta Toast

Easy • Yields 2-3 servings • Total Time: 10 minutes

Ingredients:

Ingredients for Standard Almondmilk Ricotta

• 10 ounces slivered almonds
• ¼ cup Almond Breeze Extra Creamy Almondmilk
• 1 ½ tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon fine sea salt
• Sliced white bread, toasted
• 1 tablespoon honey

Ingredients for Beet Almondmilk Ricotta

• 10 ounces slivered almonds
• 1 ¼ cup Almond Breeze Extra Creamy Almondmilk
• 1 ½ tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons beet juice
• 1 teaspoon fine sea salt
• Sliced white bread, toasted
• 1 tablespoon honey

Directions:

1. Add first five ingredients to a high-powered blender. Blend on high until almonds have been fully blended, stopping to scrape down the sides as needed until no visible chunks remain. Add beets if desired for a beautiful color! The final product should be creamy with the consistency resembling traditional ricotta. Be careful not to over blend or the consistency will become paste-like.
2. For an artistic breakfast, alternate smearing the regular and beet ricottas with an offset spatula or spoon and finish with flaky sea salt.
3. For the piped ricotta toast, pipe the ricotta into large waves on toasted bread, finish with a drizzle of honey and flaky sea salt.

Crepe Lasagne with a French Twist

Easy • Yields 6-8 servings • Total Time: 1 hour and 30 minutes 

Ingredients:

Crepe Batter

• 5 cup Almond Breeze Extra Creamy Almondmilk
• 3 cup all purpose flour
• 8 eggs

Spinach Filling

• 2 bag fresh spinach, cooked
• ⅓ cup Almond Breeze Extra Creamy Almondmilk
• 2 cups Almondmilk Ricotta (see previous recipe)
• 2 cups shredded mozzarella cheese

Directions:

1. Combine all the crepe batter ingredients in a wide mixing bowl, and whisk until smooth. It’s fine if there are some small lumps remaining.
2. Heat a pan bottom side up. Once hot, lightly oil the bottom of the pan, and place directly into crepe batter. Flip pan over and watch the crepe cook before your eyes! Flip the pan back over onto a plate and the crepe will fall off of the pan. Use a spatula to release the edges if it is not falling off right away. Repeat with remaining batter.
3. For the filling, combine all ingredients in a bowl and mix well.
4. To assemble crepe lasagna: Preheat the oven to 350°. Place a crepe in a pie dish and spread spinach mixture on the crepe. Repeat until desired height top with mozzarella. Bake for 30-40 minutes until the cheese is bubbling. If the top begins to brown, cover with aluminum foil until done.
5. Serve & enjoy!

Lentil Meatballs and Vegan Curry Sauce

Easy • Yields 12 servings • Total Time: 30 min 

Ingredients:

• Two 15-ounce cans of lentils
• 1 tablespoon olive oil
• 1 shallot, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• ⅓ cup fresh parsley, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• ½ teaspoon cumin
• 2 tablespoons almond flour
• 2 tablespoons Almond Breeze Extra Creamy Almondmilk
• Salt, to taste
• Pepper, to taste

Vegan Curry Sauce

• 2 tablespoons red curry paste
• ¾ cup Almond Breeze Extra Creamy Almondmilk
• 2 red bell peppers, diced
• 1 onion, diced
  

Directions:

1. Preheat the oven to 350 degrees F.
2. To a food processor, add the cooked lentils, shallot, garlic, tomato paste, ground coriander, parsley, almond flour, Almond Breeze Extra Creamy Almondmilk, salt, and pepper. Pulse until combined, but not pureed, leaving a little texture. Shape the mixture into balls and place in a greased cast iron skillet. Bake for 30 minutes or until browned.
3. While the lentil meatballs are in the oven, prepare your sauce. Sauté bell peppers and then onions for 4-5 minutes or until soft and translucent.
4. Next, to a blender, add sautéed onions and peppers, red curry paste and Almond Breeze Extra Creamy Almondmilk. Puree until smooth. Once meatballs are done, pour sauce over lentil meatballs.
5. Serve and enjoy!

Ham and Swiss Bread Pudding

Easy • Yields 8-10 servings • Total Time: 50 minutes

Ingredients:  

• 6 croissants
• Two 8-ounce packs of deli ham slices, diced
• One 8-ounce packages of sliced Swiss cheese, diced
• 4 large eggs
• ½ large white onion, diced
• 2 tablespoons chives, chopped
• 3 cups Almond Breeze Extra Creamy Almondmilk
• Salt
• Pepper

Directions:

1. Preheat your oven to 350 degrees F and spray your 9×13 inch baking dish with nonstick cooking spray.
2. Next, tear croissants into large pieces and place into the baking dish.
3. In a large bowl, whisk together the eggs, Almond Breeze Extra Creamy Almondmilk, diced onions, diced swiss cheese, diced ham, chives, salt, and pepper. Whisk to combine.
4. Pour the egg mixture over the torn croissants. Mix to combine so the bread can absorb the liquid and distribute the ham and cheese.
5. Bake for 30-40 minutes or until the bread pudding has set and croissants are nicely browned.
6. Serve and enjoy!

Spinach and Artichoke Galette

Easy • Yields 8 servings • Total Time: 30 minutes

Ingredients:

• 2 pieces puff pastry, combined and rolled out
• 1 cup fresh mozzarella
• 3 cups fresh spinach, cooked
• 2 teaspoon garlic, minced
• 1 can artichokes
• 1 cup cream cheese
• ¼ cup Almond Breeze Extra Creamy Almondmilk

Egg Wash

• 2 tablespoons Almond Breeze Extra Creamy Almondmilk
• 1 egg

Directions:

1. Preheat the oven to 375 degrees F.
2. Grab your thawed out puff pastry dough from the fridge. Flour your work surface and roll the two pieces of puff pastry into one large piece of dough. Transfer to the cutting board and use a bowl to cut a perfect circle. For an extra decoration, use a square cookie cutter to cut diamond shapes from the excess dough that was left from the circle, and set aside.
3. In a bowl, combine cream cheese, spinach, artichoke, minced garlic, mozzarella, Almond Breeze Extra Creamy Almondmilk, and mix well. Spread evenly in the center of the dough, leaving a 3-inch circumference for folding.
4. Fold the edges of the dough over the filling, overlapping as needed. Place diamond shaped pieces around the galette for decoration.
5. Brush the crust with egg wash for a shiny, browned crust.
6. Bake the galette for 45-55 minutes or until the crust is golden. Allow to cool for 5 minutes and then slice.
7. Serve and enjoy!

Ooey Gooey Mushroom Burger with Mushroom Cream Sauce

Easy • Yields 4 servings • Total Time: 40 minutes

Ingredients:

• 4 brioche buns
• 4 ¼ pound beef burger patties
• 2 cups arugula
• 4 slices Swiss cheese

Mushroom Cream Sauce

• 1 ounce mushroom gravy packet
• ¼ cup Almond Breeze Extra Creamy Almondmilk
• 1 cup Baby Bella mushrooms, sliced

Caramelized Onions

• 1 white onion, sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ tablespoon salt
• ½ tablespoon pepper

Directions:

1. In a saucepan, prepare mushroom gravy according to package instructions. Add sliced Baby Bella mushrooms and cook over medium heat, stirring occasionally until mixture comes to boil. Reduce heat and add Almond Breeze Extra Creamy Almondmilk. Stir to combine and simmer for 2-3 minutes. Set aside.
2. Next, season burger patties generously with salt and pepper, and cook to preferred doneness.
3. For caramelized onions, add all ingredients to a cast iron pan over medium heat and sauté for at least 5 minutes (the longer the better), then remove from heat.
4. Assemble the burger by toasting buns then adding arugula, burger patty, swiss cheese, mushroom gravy, and caramelized onions.
5. Serve and enjoy!

Cheesy Mini Potato Gratin

Medium • Yields 12-14 servings • Total Time: 1 hour  

Ingredients:

• Non-stick spray
• 2 ½ pounds medium-size starchy potatoes, peeled
• 6 tablespoons unsalted butter, melted
• 2 garlic cloves, minced
• 1 cup Almond Breeze Extra Creamy Almondmilk
• 2 sprigs fresh thyme
• ½ teaspoon nutmeg
• ½ black pepper
• ½ teaspoon salt
• 1 cup gruyere cheese, shredded

Directions:

1. Preheat the oven to 350 degrees F .
2. Spray muffin tin with non-stick spray. Add melted butter in a bowl with garlic, Almond Breeze Extra Creamy Almondmilk, gruyere, thyme leaves, nutmeg, salt and pepper, and mix well.
3. Using a knife or mandolin, thinly slice potatoes and place directly into the creamy mixture.
4. Assemble stacks: Stack similar-sized potato slices and place in the muffin tin so they fill half of the cup. Add cheese, and add another stack of potatoes so its slightly above the cup. Top with more cheese and thyme. Bake for 30 minutes or until nice and golden brown.
5. Serve and enjoy!

Creamy Mac and Cheese Dip

Medium • Yields 10-12 servings • Total Time: 3 hours and 30 minutes  

Ingredients:

• 1 pound Cavatappi pasta
• 16 ounces processed American cheese
• ½ cup Almond Breeze Extra Creamy Almondmilk

Directions:

1. Heat a large pot with water on high heat, bring to a boil and add in pasta. Cook pasta 2 minutes longer than the package recommends. Drain.
2. Arrange pasta evenly on a dehydrator rack and dehydrate for 3 hours at 135 degrees.
3. Once pasta is fully dried, heat a pot with oil to 375 degrees F. Carefully fry until pasta bubbles and floats up to the top. Remove and drain over a paper towel. Repeat with the remaining dehydrated pasta.
4. In a medium saucepan over medium heat, melt processed American cheese with Almond Breeze Extra Creamy Almondmilk until melted, serve warm with macaroni chips! Enjoy!