NoBeeHoney

 Say hello to NoBeeHoney — our homemade, bee-free golden nectar that’s 100% vegan and 1000% delicious. Crafted with love and compassion, it’s the perfect gift, party favor, or pantry staple for anyone who craves sweetness without compromise.

🌼 Why you'll love it:

• No bees harmed — ever

• Smooth, golden, and naturally sweet

• Delicious in our homemade non-dairy yogurt

• Beautifully packaged with charm and care

• Ideal for tea, toast, baking, or gifting

💛 Featured here: our signature jar with a golden ribbon, bee charm, and honey dipper — a little jar of joy that says “Thank you for BEE-ing here” in the most vegan way possible.

📦 Available in limited batches. DM to order

Fried Apples Tortillas

Ingredients 

2 granny smith apples

2 tbsp. brown sugar

1 tsp. cinnamon

2 tortillas 

1 tsp. plant-based butter

vegan whipped cream (optional)

Instructions

Wash, dry and core apples. Use a mandolin to thinly slice apples. In a pan, add the butter and add apples. Fry the apples for about 5 minutes or until soft. Add the brown sugar, and cinnamon. Remove apples into a dish. Wipe, clean the frying pan and add about 1/2 tsp of butter. Add one tortilla and fry for about a minute or until a little brown. Depending on the size tortilla you use, fill the tortilla with the apple filling. Use a spatula to lift up the tortilla and add a little more butter. Add the tortilla back in the pan and add another tortilla on top. Flip and fry for another minute or two until brown. Remove the apple filled tortilla from the pan onto a cutting board and use a pizza cutter to slice. Add whipped cream

Fried clementeennies and bananas

Ingredients

2 tbsp non dairy butter

2 clementeenies, peeled

1 non-riped banana

1/4 cup maple syrup

Instructions

Peel the clementeenies and separate them. Peel the banana skin and slice the banana into 1/2 " slices. In a frying pan add the non-dairy butter on medium heat. After the butter is melted add the clementeenies and bananas, fry for about 2 to 3 minutes. Add the syrup and simmer for about 1 minute more. L

Lemony non-dairy pudding

Ingredients

1/4 fresh squeezed lemon juice

1 grated lemon

1 cup nondairy milk

1 tsp. vanilla extract

1/4 cup agarve nectar

1 tsp. vanilla

2 tbsp. corn starch

Instructions

In a 2 quart pot, add the milk, lemon juice, and vanilla extract. Whisk on medium heat until you start to see small bubbles then remove the pot from the burner. Use a glass measuring cup, add the corn starch and 1/4 cup of the lemon mixture from the pot, whisk until a smooth consistency and add it to the pot. Place  the pot back on the burner. Use a whisk to mix the mixture until it thickens. Remove the pot from the burner and prepare 3 pudding dessert cups. Pour the lemon mixture into the cups and let it sit on the counter until it cools. Place the pudding cups in the refrigerator for about 3 hours. Top with nondairy whipped cream sliced fruit. The grated lemon gives this pudding a nice lemony taste with some added texture.

Banana Pudding

4 to 6 tbsp. non-gmo corn starch

1/4 cup organic cane sugar

pinch sea salt

2 cups non dairy milk

1 1/2 tsp pure vanilla

Biscoff Cookies

In a pot whisk together the 1st 3 ingredients. Add the non-dairy milk and whisk to incorporate all the ingredients before turning on the heat. Once all the ingredients are mixed together, turn the burner on very low heat. (Important to whisk until thick) You don't want lumps. Turn the heat on medium and whisk mixture until it starts to thickens. Remove from the stove and place the mixture into a glass bowl and whisk in the vanilla. Once the pudding cools enough to place into the refrigerator for at least 2 to 3 hrs. In another small bowl preferably with a cover.

Layering

I used a 2 cup glass storage container and the whole recipe fit to perfection!

First add about 2 to 3 tbsp. of the pudding, then sliced bananas and lay about 3 Biscoff cookies. Do this for about 3 layers. Top with non-dairy whipped cream. Place the banana pudding in the refrigerator for about 3 to 4 hours to let the cookies soften. Enjoy!

 

End of Summer lemon Bundt Cake

 

2 cups organic flour  2/3 cups pure cane sugar

1 tbsp baking powder

1 egg replacement (I used bob redmill)

1 cup coconut milk

1/2 cup vegetable oil

grated zest of 1 lemons

2 tbsp lemon fresh juice

Grease 9" non stick bundt cake pan pans

In a large bowl, use a whisk to mix the flour, sugar, baking powder together and set aside.

In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside.

In another bowl or stand mixer add the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until well blended. Try not to over mix or your cake will be too dense.. Pour the mixture into the muffin pans and bake at 350 and check with a toothpick in 20 minutes of baking. If the tooth pick  is clean then, your cake is done

Aquafaba Whipped Cream - dairy free!

I'm using a HAMILTON BEACH 6320 MIXER

Ingredients
1 (15.5 oz) organic chickpeas, unsalted (chilled liquid, out of can)
1/2 tsp cream of tartar
2 tsp vanilla or other flavor of your choice extract
1 cup of sugar
I used Bakol Jel Dessert

Instructions
Use a can opener to open can of chickpeas, leaving a little of the lid attached to press as much of the liquid from the can. Pour the chilled chickpea liquid only, into the electric mixer. Use the whip attachment and whip the liquid on high speed. Add the cream of tartar. At this point you will see the liquid thicken into whipped cream. Add the vanilla and sugar and whip for another 5 to 7 minutes. Top the whip cream on your favorite vegan jello or other favorite desserts! Makes (2) 9 oz containers of vegan whipped cream

This whipped cream can also be place in a container to freeze.

Strawberry Banana Papaya Creamsicles

Ingredients
3 ripe frozen bananas
1 papaya
3 frozen strawberries

Supplies
Popsicle molds
Popsicle sticks
powerful blender

Instructions
peel banana and slice into small pieces
remove green tops from strawberries
peel and slice papaya into small pieces

Add all ingredients into a powerful blender using plunger to help blends the fruits into a liquid. Mixture should be mixed well to a thick milk shake consistency. Pour mixture into popsicle molds and stick popsicle sticks into the middle. should be ready to eat in about 4 hours or over night.

Sweet Fried Pineapple

Ingredients
1 Fresh Pineapple , Peeled and cut into 3" thick slices
1 tsp olive oil
Agave Nectar
cinnamon & sugar

Instructions
Use 1/2 pineapple of the pineapple peeled, rinsed and dry with a paper towel. Slice pineapple length wise. Use a non-stick frying pan and use a paper towel to wipe the inside of the pan with a little olive oil, fry pineapple on each side until golden brown. Topped with agave nectar.

Other topping options - cinnamon & sugar

Make Perfect Non Dairy Greek Yogurt Everytime!

I can't believe yogurt came out so incredibly delicious! Look how thick it looks. This yogurt maker has not fail me yet and believe me I have tried other brands out there! Not to mentioned any names. I'm just here to tell you the positive about my experience with this particular brand - The Flexzion - for those eat yogurt regularly or everyday like myself  to keep things moving if you know what I mean lol.

 I don't buy non dairy store brand yogurt anymore because I can do without the extra added sugar and who knows what else is added to the mix. I use cultures for health starter cultures and organic, no additives added soy milk. Believe me when I tell you that whatever non dairy milk you choose to use, be sure that it is organic with no additives added for the yogurt to set perfectly, trust me on this one, I've tried them all so you wont have to waste your money! I like my yogurt thick like custard consistency. Scroll down to the bottom for the perfect Greek Yogurt Recipe and where I buy my products.

I added my own flavors. Yogurt not strained yet.

I use these veggie strainer bags to make Greek Yogurt

Either a regular thermometer or digital will do

Non Dairy Greek Yogurt Recipe
4 cups westsoy organic - no additive milk
2 Tbsp pure can sugar
1 packet of cultures for health
1 thermometer
The yogurt jars (I use a 4 cup heavy microwavable bowl)

Instructions
Wash and sterilize everything!
place organic non dairy milk into a 4 cup glass bowl. Place the bowl into the microwave, turned on for 4 minutes. Remove the bowl and place the thermometer inside the milk bowl, make sure the milk temperature reaches 110 degrees. If the milk is to hot let it cool naturally with the thermometer  measuring its temperature, until it cools down to 110 and no cooler.

 Once the milk reaches 110 degrees add one packet of the culture. Stir once and place the bowl or pure the milk into the glass jars and place them into the yogurt maker with the top on. Turn on the yogurt maker for 8 hours. this yogurt maker I purchased doesn't have a timer. The one with the timer cost a little more but I set the timer on my phone to alert me to turn off the yogurt maker. Set the bowl aside and let the yogurt cool for 2 hours then place it in the refrigerator until it is cool.

Greek Yogurt instructions
Use a strainer and place it on top of a glass bowl that's deep enough to hold the whey liquid from the yogurt. Use a clean veggie strainer cloth bag and place all the yogurt inside of it. Place the bag strainer that's on the bowl and fold over the remaining cloth of the veggie bag. Place it in the refrigerator overnight. I collect at least 3 to 4 cups of whey. The next day or you can take the yogurt out or sooner than that depending on the consistency you like your yogurt. scoop out the yogurt from the veggie bag and place it in a bowl. add Agave Nectar to your sweetness and use a hand mixer to whip the yogurt to a smooth consistency.

Notes: Before adding the Agave Nectar, scoop out 1/4 of the plan yogurt and place it in an airtight container. This will be your starter whenever you want to make more yogurt.

 









Instructions for second batch of yogurt from your last batch of homemade yogurt
Pour 4 cups of non dairy soy milk into a sterile, 4 cup heavy glass bowl. Warm the milk. After the milk

has cool to 110 degrees, add 1/2 cup of  yogurt starter and 1 Tbsp of pure cane sugar into the bowl of milk stirring once. Place the bowl or yogurt jars into the yogurt maker for 8 hrs. Let the yogurt cool for 2 hours room temperature. Place the yogurt in the refrigerator. The 1st photo with the strawberries and bananas that's shown on this page is my 4th batch and I've noticed that the yogurt consistency gets thicker from every batch. YOU'LL NEVER BUY STORE BRAND NON-DAIRY YOGURT AGAIN!

wallah!

Dairy Free Lemon Whipped Cream

Full Fat Coconut
1/2 organic powered sugar
1/4 cream of tartar
1 tbsp lemon zest
1/2 fresh lemon juice

Add all ingredients to a mixer or use a hand mixer and whip cream until it has doubled in volume
ONLY USE THE THICK CREAM PART OF THE COCONUT. Make sure the coconut is cold!

Non Dairy Mini Cheez Cake Factory

Peach cheez cake with coconut whipped cream


















strawberry w/ coconut whipped cream

 chocolate&Peanut Butter

                                                    

Peach

Chocolate&Shredded Coconut

Recipe
(3) 8.oz tofutti vegan cheese
1 ¼ cups graham cracker crumbs
1 teaspoon cinnamon
1/4 cup vegan butter melted
1 tbsp brown rice syrup
1/2 cup pure cane sugar
3/4 cup plain non dairy yogurt
2 egg replace - I use bob-red mill
3/4 cup all-purpose flour
1/4  tsp fresh lemon juice
2 tbsp lime juice
1 teaspoon vanilla extract

 DIRECTIONS

Place graham crackers in a food processor  with the cinnamon. Pulse them until they are fine crumbs. In a small saucepan, whisk together the vegan butter and brown rice syrup on low heat until well combined. In another bowl add the butter mixture to the graham crackers to make a crust.
Compress the cheesecake crust into (4) 4" spring form pans

5) Mix the flavor building ingredients

Preheat oven to  350 f.
In a large bowl Beat the vegan cream cheese  the sugar, non-dairy yogurt egg-replace, lemon&lime juice, vanilla extract  until it's slightly fluffy, add flour, mix until well combined.

Transfer the mixture to a spring form pan

Pour the mixture into the 4 spring-form pans. Jostle the spring form back and forth and side to side to get excess air bubbles to escape.
 Bake for about 40 minutes
Let the cheesecake cool overnight. The next day remove the cheesecake from the spring form pans and add your favorite toppings

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Noeggnog Ice Cream

2 quart ice cream maker
1 1/4 cup silk heavy cream
1 1/2 cup soy milk
1/2 pure can sugar
1 tsp organic ground nutmeg
1 tsp organic cinnamon
1 tsp organic vanilla extract
pinch of turmeric for that eggnog color
pecan nuts

Place all ingredients into a blender. Pour mixture into a glass bowl and place into the refrigerator for two hours or overnight like I did. Follow the directions to your ice cream maker. Scoop some ice cream into a dish and top it with pecan nuts and a little more nutmeg.

Notes: Note: After freezing ice cream, it will be a little difficult to scoop. Let ice ice cream sit in room temperature for about 5 to ten minutes before scooping. For a creamier texture let the ice cream sit in a bowl in room temperature for about 4 minute or until you notice it's getting soft, then stir for a creamier version of ice cream. Next time I make this ice cream I will add a little tumeric to the mixture while it's in the blender to give it that color I remember when I use to eat eggnog.
This is the ice cream maker I use