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Recipes

Soy Drinks Pancakes

25 Minutes

Serves 8

Vegas Friendly

coconut creme brulee

25 Minutes

Serves 8

Vegas Friendly

Dairy Free Almond ice cream

25 Minutes

Serves 8

Vegas Friendly

Vanilla Oat Drink Tapioca Pudding

15 Minutes

Serves 6 to 8

Vegas Friendly

Almond Drink French Toast

25 Minutes

Serves 8

Vegas Friendly

BLACKBERRY AND BANANA LOLLIES

20 Minutes

Serves 6

Vegas Friendly

Banana Oat Pancakes

2 Hours

Serves 8

Vegas Friendly

Fluffy ALMOND MUFFINS

15 Minutes

Serves 13

Vegas Friendly

Soya Hot Chocolate

10 Minutes

Serves 1

Vegas Friendly

OAT / ALMOND DRINK LATTE

15 Minutes

Serves 4

Vegas Friendly

MyVedik creates plant-based beverages that are low in sugar, packed with high quality ingredients, and designed to support a healthy lifestyle. Committed to sustainability, MyVedik minimizes environmental impact while offering delicious and nutritious alternatives to dairy. Join MyVedik’s mission for a healthier, more sustainable future.
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Soy Drinks PanCakes

Ingredients

  • 125g/4.5oz self-raising flour
  • 2 tbsp caster sugar
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 150ml/5fl oz My Vedik soya drink
  • 1/4 tsp vanilla extract
  • 4 tsp sunflower oil

Method

  • Mix flour, sugar, baking powder, salt. Whisk in soy drink and vanilla extract until smooth.
  • Place 2 teaspoons of oil into a pan.
  • Pour in a generous amount of batter into pan
  • Cook for 1 minute then flip for a further 1 minute
  • Continue to create further pancakes with the batter
  • Add toppings of your choice!

coconut creme brulee

Ingredients

  • 2 cups (500ml) single cream
  • 1 cup (220g) caster sugar, plus extra to sprinkle
  • Vanilla essence
  • 200ml coconut cream
  • 400ml My Vedik Coconut Drink
  • 12 egg yolks

Method

  • Preheat oven to 150c. Place heatproof bowls in a roasting tin. Add hot water two-thirds of the way up of the ramekins side.
  • Mix cream, sugar and half My Vedik coconut drink in a saucepan. Cook over medium heat and bring to simmer
  • Whisk yolks, add 3 drops of vanilla essence and the remaining coconut drink in a heatproof bowl. Slowly add the heated cream/sugar/milk contents
  • Strain mixture through a sieve and pour into serving bowls
  • Bake for 50 minutes
  • Chill for 3 hours or overnight to set
  • To serve, sprinkle sugar and caramelise with a blowtorch.

DAIRY-FREE ALMOND ICE CREAM

Ingredients

  • 2 vanilla pods
  • 700ml of My Vedik almond drink
  • 150g agave syrup
  • 75g almonds, toasted and roughly chopped

Method

  • Halve the vanilla pods and remove the seeds before adding them to a bowl
  • Add the remaining ingredients to the bowl and mix well before pouring into an ice cream maker
  • Churn for 30-40 minutes
  • Place in the freezer to set for at least 2 hours

Vanilla Oat Drink Tapioca Pudding

Ingredients

  • 4 cups My Vedik Oat Drink
  • 1 small vanilla bean
  • 100 grams small pearl tapioca
  • 100 grams unrefined sugar
  • 1/4 teaspoon salt

Method

  • Pour the oat drink in a medium saucepan.
  • Split the vanilla bean lengthwise, scrape the seeds. Add to the oat drink.
  • Bring the oat drink to a simmer. Sprinkle in the tapioca and stir with a wooden spoon.
  • Cover and simmer for 15 minutes.
  • Remove from the heat, add the sugar and salt.
  • Transfer to a serving bowl and let cool.
  • Serve at room temperature or cold.

Almond Drink French Toast

Ingredients

  • 1 cup My Vedik almond drink
  • 3 large eggs
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 small loaf of bread
  • Butter or oil for the pan

Method

  • Preheat the oven.
  • Whisk together the almond drink, eggs, honey and vanilla extract.
  • Dip the slices into the mixture and allow them to soak for 10 minutes.
  • Heat up a pan over medium heat. Take pieces of bread out of the mixture and add to pan until golden brown.
  • Serve and enjoy!

BLACKBERRY AND BANANA LOLLIES

Ingredients

  • 300ml My Vedik coconut drink
  • 1 peeled banana
  • 4 pitted dates
  • 100g blackberries

Method

  • Add coconut drink, banana and dates to a blender and blend until smooth.
  • Pour half of the mixture into a jug, add the blackberries to the mixture still in the blender and blend until smooth
  • Pour the blackberry mixture into ice- lolly moulds and add the remaining banana and coconut drink mixture on top
  • Place in freezer for a few hours to fully set
  • Eat and enjoy!

Banana Oat Pancakes

Ingredients

  • 125ml My Vedik oat drink
  • 2 eggs, separated
  • 1 small banana
  • 100g rolled oats
  • 2 tsp baking powder
  • 2 drops vanilla extract
  • Oil to cook

Method

  • Add oat drink, egg yolks, banana, oats, baking powder and vanilla to a blender blend until smooth.
  • Whisk the eggs whites until they hold stiff peaks. Add to batter.
  • Heat a non-stick pan, pour about 2 tbsp of batter into the pan and cook for 1-2 mins,
  • Flip and cook the other side for a minute
  • Repeat.

Fluffy Almond Muffins

Ingredients

  • 1 ½ cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup sugar
  • 3/4 cup my vedik almond drink
  • 2 eggs

Method

  • Heat oven to 200°C.
  • In large bowl, whisk together flours, baking powder, salt and sugar.
  • In a small bowl, whisk together almond drink, oil and eggs. Using a wooden spoon, stir into flour mixture just until moistened, about 15-20 strokes. Divide batter evenly into muffin liners.
  • Bake for 14 minutes or until muffin top springs back when indented

SOYA HOT CHOCOLATE

Ingredients

  • 1 cup My Vedik Soya Drink
  • 1/4 cup chocolate chips (vegan)
  • 1/2 teaspoon vanilla extract (vegan)
  • Marshmallows (Vegan) or dairy- free whipped cream (optional)

Method

  • In a small saucepan, heat soy drink over medium heat.
  • While drink is heating, place chocolate into the microwave and heat for 30 seconds or until melted
  • Pour the hot soy drink into a blender, and add the melted chocolate and vanilla extract. Blend until chocolate is mixed with soya drink.
  • Pour, add toppings, and enjoy.

OAT / ALMOND DRINK LATTE

Ingredients

  • 2 Cups of My Vedik oat or almond drink
  • 1 1/3 cups of hot freshly brewed espresso coffee

Method

  • Heat oat/almond drink in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam.
  • Brew espresso and pour into 4 cups.
  • Pour in drink, holding back the foam with a spoon.
  • Spoon foam over the top.