Vegan Milkshake

1 cup Kirkland vanilla soymilk
3 pumps Torani syrup (e.g. creme de banana, chocolate milano, signature strawberry, signature vanilla)
1/4 banana (frozen)
1 cup ice (I used 8 moon shaped cubes)
stevia to taste, optional

Puree all ingredients until blended

Vegan Low Calorie Cheese Sauce

1/3 cup nutritional yeast
1 tbsp cornstarch
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp garlic salt
1 cup Kikkoman unsweetened soymilk (80 calories)
1/2 cup canned pumpkin (40 calories)
2 tbsp tomato paste
freshly ground pepper

Whisk together nutritional yeast, cornstarch, onion powder, garlic powder, and garlic salt until combined. Mix in half of the soymilk, making sure to avoid dry patches. Whisk in the pumpkin and tomato paste until combined. Mix in the rest of the soymilk. Heat over low heat until thickened. Season with freshly ground pepper to taste. Use to top pasta, vegetables, rice, sandwiches, etc. Makes about 1 3/4 cups.

Slightly altered from Happy Herbivore Light & Lean

Vegan Oil Free Mayonnaise

12.3 oz tetra box firm tofu
1/2 tsp mustard powder
1/2 tsp garlic salt
1/4 tsp garlic powder
1 1/2 tsp apple cider vinegar
1 1/2 tsp agave

With the Kitchen Aid 5-Speed Hand Blender, place tofu into the 4-cup pitcher. Break apart tofu with a spoon. Add mustard powder, garlic salt, garlic powder, apple cider vinegar, and agave nectar. Puree all ingredients until smooth. Serve chilled.
OR
In a stand blender or food processor, puree all ingredients until smooth. Serve chilled.

Vegan Smoothie Base

Soy milk smoothie (2 small servings)
3 cups frozen fruit (e.g. 1 12oz bag VIP frozen dark sweet cherries)
1 cup Kikkoman creamy vanilla soy milk
stevia to taste (optional)

Soy milk smoothie (2 large servings) e.g. Mango Blueberry Smoothie
4 cups frozen fruit
1 1/2 cups Kikkoman creamy vanilla soy milk
stevia to taste (optional)

Juice smoothie (2 small servings)
3 cups frozen fruit/ice (e.g. DIY frozen mangoes in 3 ziploc snack bags)
1 cup juice (e.g. mango puree)
stevia to taste (optional)

Juice smoothie (2 large servings) e.g. Tropical Kale Smoothie
4 cups frozen fruit
1 1/2 cups juice
stevia to taste (optional)

Blend all ingredients until smooth.

Vegan Donuts

6 doughnuts
1 1/4 cups flour
1/4 cup sugar
1/2 tbsp baking powder
1 1/8 tsp Ener-G Egg Replacer Powder
3/4 tsp Kosher salt (or 1 tsp. iodized salt)
1/2 cup soy milk
2 tbsp canola oil
1/2 tbsp vanilla
Canola oil for frying

3 dougnuts
1/2 cup + 2 tbsp unbleached flour
2 tbsp sugar
3/4 tsp baking powder
1/2 tsp Ener-G Egg Replacer Powder
1/4 tsp salt
1/4 cup soy milk
1 tbsp canola oil
3/4 tsp vanilla
Canola oil for frying

Whisk together the flour, sugar, baking powder, egg replacer powder, and salt.
Add soy milk, canola oil, and vanilla.
On a lightly floured surface, knead dough until smooth, about 30 seconds (do not over knead).
On a lightly floured surface, roll out to ½-inch thick.
Cut out doughnuts and place on lightly floured parchment paper. Re-roll dough scraps as needed to cut out more doughnuts.
Fill a small pot with about an inch of oil. Over high heat warm oil to 350° F and cook over low heat to maintain temperature. Fry until golden brown on each side and cooked in the middle, about 1 minute per side.
Top with choice of frosting, powdered sugar, or cinnamon and sugar.

Altered from http://brianpmccarthy.blogspot.com/p/professional-vegan-recipes.html