Vegan Canned Corn Soup

15 oz can corn kernels
1 cup unsweetened almond milk (try 1 1/2 cups next time)
1/4 tsp garlic salt
1 Field Roast sausage, crumbled (optional, I used Italian flavor)

Drain and rinse corn. Cook over medium heat in a medium saucepan until corn starts to brown. Reserve 1/4 cup of corn and pour the rest into a blender. Add 1 cup almond milk and blend on high until smooth. Return to saucepan, mix in reserved corn, garlic salt, and sausage if using then simmer for 2 to 3 minutes. 

From https://www.thekitchn.com/canned-corn-soup-recipe-23619950

Vegan Hot Hojicha Latte

8 oz water
2 hojicha tea bags (I used Yamamotoyama)
~2 tbsp soy milk (just enough for desired milk tea color, I used Silk original)
sweeten to taste (I used 2 tsp monk fruit)

Heat up water (I microwaved for 2 minutes in a pyrex)
Place tea bags in a mug, pour hot water, and steep till desired strength (I steeped ~7 minutes)
Stir in soy milk and sweeten to taste

Vegan Hot Black Sesame Milk

8 oz milk (I used Silk original soy)
2 tsp ground black sesame (I used Mitake yuuki kurogoma from Nijiya Market)
sweeten to taste (I used 2 tsp monk fruit)

Heat up milk (I microwaved for 2 minutes in 16 oz mug)
Skim off skin if using soy milk
Stir in black sesame and sweeten to taste

Vegan Microwave Cheese Sauce

~2 tbsp Silk unsweetened original almond milk
~4 tbsp vegan cheese shreds (I used Daiya cheddar), divided

To make 1 serving, pour a small amount of almond milk into a 1-cup Pyrex (about 1 cm tall)
Sprinkle in 1-2 tbsp cheese shreds and microwave for 30 seconds, and stir
Add in remaining 1-2 tbsp cheese shreds, microwave for 30 seconds, stir, cool for a few minutes, and serve 

Vegan Hot Peach Milk Tea

8 oz water
1 Lipton peach green tea bag
1 tbsp sugar free peach syrup (I used Skinny Mixes)
2 tbsp Silk original soy milk

Heat 8 oz water to 212 degrees F or microwave for 2 minutes in a pyrex measuring cup
Pour hot water over tea bag and steep for 5 minutes
Mix in peach syrup and soy milk