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Alpro
Barista

Good food starts with good ingredients

Welcome to a whole wide world of plant-based deliciousness that's great for your barista-quality drink creations and good for you!* Almond, Soya, Oat and Coconut. A delicious range of plant-based Barista drinks to match your every mood, occasion or desire. And specially created to deliver the perfect coffee shop experience, brilliant performance and fabulous foam, every single time.

*Source of Calcium. Calcium is needed for the maintenance of normal bones. Barista Oat: source of Vitamin B12. Vitamin B12 contributes to the reduction of tiredness and fatigue. Source of vitamin D. Vitamin D contributes to the maintenance of normal muscle function. A varied, balanced diet and a healthy lifestyle are recommended for good health.

OUR BARISTA PRODUCTS ARE
PRETTY SPECIAL

Here's what

You need to know

  • Different heats, different beats Get the best from Alpro Barista. For Almond, steaming to 60°C gives the best foam. For Soya, Oat and Coconut, we recommend 65°C.
  • Sourcing smarter We use rainforest free soya, with most of it grown in Europe, as well as European oats and Mediterranean almonds. Our plant based range is made using carefully selected ingredients sourced from specific regions.
  • No more deja brew Brighten up your coffee break. Give your favourite recipes a plant-based twist, explore the brave new world of flavour that only plant-based can take you to.

Explore all Alpro Barista drinks

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Alpro Barista Soya
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Alpro Barista Oat
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Alpro Barista Oat
EEAC9974-21AC-45DA-A1D66A5E48A724DC<br>Alpro Drink Barista Coconut 750ml UK front.tif<br>80006769

Alpro Coconut Barista
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Alpro Coconut Barista
E79713FF-7CEE-46E5-9235AD594841B5CD<br>Alpro Drink Barista Cinnamon 750ml UK front.tif<br>80007231

Alpro Limited Edition Barista Cinnamon Roll Flavour
6E90EA19-C597-4A2D-AB1AA760AA760B32<br>Alpro Drink Barista Caramel 750ml gemina UK front.tif<br>80007052

Alpro Barista Caramel Flavour
A3A1B60D-993C-4EAE-8920A817E6713165<br>Alpro Drink Barista Almond 750ml trex UK front.tif<br>80006770

Alpro Barista Almond
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Alpro Barista Almond
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Coffee Recipes with Alpro Barista

Looking for some inspiration? Explore our favourite Barista recipes to give your coffee a delicious plant-based twist!

5F1DB6FE-C64F-4E17-A5A5C26BE55E64FF<br>pancakes_site (1).jpg

Oat and Protein Pancakes
Nussiger Matcha

Nussiger Matcha
Overnight Oats

Overnight Oats
9AD5916D-B93E-444D-838004ACA9E94FB8<br>A_NA_NA_Master_Recipe_Image_simplevanillacakepackshot___Drinks_NA_Soy_NA_TetraUHT_1l_HR_horizontal.tif<br>Simple Vanilla Cake An easy, crowd-pleasing cake made with versatile Alpro Soya Drink "250g self-raising flour 70g vanilla sugar 190ml Alpro Soya Drink 75ml sunflower/olive oil 40ml boiling water 1 vanilla pod or 1 tsp vanilla essence 3 tbsp flaked almonds pinch of salt" "1. A one-step cake that a breeze to make, tra-la! Preheat your oven to 180°C and oil an 8"" cake tin. 2. In a mixing bowl, stir together the self-raising flour, vanilla sugar, seeds of the vanilla pod (or essence) and a pinch of salt. Add the Alpro Soya Drink, sunflower oil and boiling water and whisk the whole lot until smooth. 3. Pour the mixture into your tin, sprinkle over the flaked almonds and bake for 40-45 minutes until a lovely golden brown. Test by piercing with a wooden skewer – when it comes out clean, your cake is ready. 4. Let the cake to cool. (We know, hard not to dive in straightaway!). Fab with coffee any time, or as a dessert with fresh fruit and a spoonful of Alpro creaminess."

Blueberry Vanilla Cake
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Berry Blast Smoothie
7223806E-3A29-49AB-98BD52841674C1D1<br>ALPRO-GLOBAL-2024-GREEKSTYLE-PLAIN-VEGGIEBURGER-359.tif

Veggie bean burger
17EB0455-48C0-43B2-813318FD57EB06E7<br>A_NoSugars_NA_Master_Recipe_Image_vegetablelasagnapackshot___Drinks_Unsweetened_Soy_NA_TetraUHT_1l_HR_horizontal.tif<br>Mean Green Veggie Lasagne Easy-peasy pasta layers with creamy veg and Alpro Soya Unsweetened Drink "250ml Alpro Soya Cuisine 150ml Alpro Soya Unsweetened Drink 1 shallot 2 courgette 2 leeks 2 cloves of garlic Tarragon 200g spinach 1/2 lime 250g mozzarella, grated 16 fresh lasagne sheets A pinch of nutmeg Sea salt and white pepper" "1. Preheat your oven to 180ºC. Finely dice the shallot, leeks and garlic. Thinly slice the courgette lengthwise. 2. Make the yummy sauce. Fry the shallot, garlic and leek until the shallot is translucent. Add the spinach and cook just until it’s wilted. Add the Alpro Soya Cuisine and Alpro Soya Unsweetened Drink and season with sea salt, pepper, tarragon, nutmeg and lime until it tastes just how you like it. 3. Arrange alternating layers of sauce, lasagne leaves, zucchini slices and half the mozzarella in a baking dish and scatter the rest of the mozzarella over the top. 4. Bake on the middle rack for about 30 minutes until golden brown and bubbling. An easy win dinner that’s sure to be a family favourite! "

Veggie Lasagne

Veggie Chilli With Avocado Dip

Almoccino with a nut crunch topping
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Almond, Banana and Espresso Breakfast Smoothie
D99D382D-7BDC-4ECC-AD4E67B5239246B7<br>A_CoffeePlatform_CoffeePlatform_Master_Recipe_Image_AlmondFlatWhite_Drinks_Barista_Almond_NA_TetraUHT_1l_HR-043.tif

Almond Flat White

Almond Latte Macchiato
7FAA1671-F1E2-4901-92FA8935B6036101<br>A_FYY_NA_Master_Recipe_Image_ blueberryCacaonibsPancakes _NA_Drinks_HighProtein_Soya_NA_TetraUHT_1L_HR-363.tif<br>crepe_with_chocolate_and_blueberries_title Crepes with chocolate and blueberries crepe_with_chocolate_and_blueberries_subtitle served with Alpro Protein drink crepe_with_chocolate_and_blueberries_ingredients " 40 g Vanilla pudding powder 200 g cake flour, sieved 10 g Coconut blossom sugar 500 ml Alpro Protein drink 1 tbsp vanilla essence 100 g dark chocolate, melted 125 g blueberries" crepe_with_chocolate_and_blueberries_preparation """In a mixing bowl, combine the vanilla pudding powder, cake flour and sugar. Add the Alpro Protein drink and vanilla essence. Mix using a whisk till no lumps are visible. Heat a non-stick pan with Alpro baking and frying or vegetable oil and add batter to cover the pan. Leave to cook for 2 minutes and turn. Bake till all the batter is done. Fill the pancakes with melted chocolate and blueberries. """ crepe_with_chocolate_and_blueberries_tags Vegan crepe_with_chocolate_and_blueberries_url /crepe-with-chocolate-and-blueberries crepe_with_chocolate_and_blueberries_info (Recipe type: Dessert/snack (Prep time: 5 min) (baking time: 10 min) (cooling time: X ) (servings: for 10 pancakes ) (season: All season) crepe_with_chocolate_and_blueberries_lactosetip xx crepe_with_chocolate_and_blueberries_veggietip xx crepe_with_chocolate_and_blueberries_trendtip Mash the blueberries for a saucy topping crepe_with_chocolate_and_blueberries_glutentip use gluten-free flour crepe_with_chocolate_and_blueberries_product Alpro Protein drink crepe_with_chocolate_and_blueberries_searchterms Alpro, Alpro recipe, crepe, crepes, chocolate crepes, french crepe, pancakes, dessert, alpro pancakes, Soy drink, blueberry

Alpro Protein Chocolate and Berry Pancakes
8C19C6AD-395B-49BD-A820B9E142079DA4<br>A_FYY_NA_Master_Recipe_Image_ProteinBalls__NA_PBAY_Protein_Soy_NA_Pot_200g_HR_Protein_RedBerries_CROP-109.tif<br>protein_breakfast_balls_title Fruity Crunchy balls protein_breakfast_balls_subtitle Wake up to these little balls of yumminess, and get your day rolling protein_breakfast_balls_ingredients "15g dessicated coconut + extra for decorating 3 breakfast cereal bars 2 tbsp Alpro Plant Protein red fruit 70g raspberries 3 Medjool dates, pitted 50g dark chocolate" protein_breakfast_balls_preparation "1 Line a tray or a large plate with baking paper. Then trow all the ingredients into a mixer and whizz until they come together in a blob. 3 Roll the mixture into bite-size balls, lay them out on the baking paper and chill in the fridge for 30 minutes just to firm up while you… 3 Melt the dark chocolate in a bowl over gently simmering water. Then drizzle it over the balls and finish with a sprinkle of coconut. 4 Chill or freeze until the chocolate has set." protein_breakfast_balls_tags Vegan protein_breakfast_balls_url /crunchy-breakfast-balls protein_breakfast_balls_info (Recipe type: Breakfast/snack (Prep time: 15 min) (baking time: x) (cooling time: 40 min) (servings: for 10 balls ) (season: all season) protein_breakfast_balls_lactosetip xx protein_breakfast_balls_fruittip Use any soft fruit you like protein_breakfast_balls_trendtip   protein_breakfast_balls_glutentip Use gluten-free cereal bars protein_breakfast_balls_product Alpro Plant Protein Red fruit protein_breakfast_balls_searchterms Alpro, Alpro recipe, protein, breakfast, breakfast balls, plantbase, vegan, healthy snack, protein packed, berries, red fruit, balls

Alpro Protein Fruity Bites
CC4EA5A9-98EC-4359-820E911788966A98<br>A_FYY_NA_Master_Recipe_Image_ChocoBananaPancakes_NA_Drinks_HighProtein_Soya_Chocolate_TetraUHT_1L_HR-107.tif<br>vegan_chocolate_banana_crepes_title Vegan chocolate-banana crepes vegan_chocolate_banana_crepes_subtitle served with Alpro Chocolate protein drink vegan_chocolate_banana_crepes_ingredients " 270 g cake flour, sieved 500 ml Alpro Chocolate protein drink 2 tbsp Alpro baking and frying, melted 1 tbsp vanilla essence 2 tbsp dark chocolate spread 1 banana, cut into slices" vegan_chocolate_banana_crepes_preparation """In a mixing bowl, combine the cake flour, Alpro Chocolate protein drink, melted Alpro baking and frying and vanilla essence. Mix using a whisk till no lumps are visible. Heat a non-stick pan with Alpro baking and frying or vegetable oil and add batter to cover the pan. Leave to cook for 2 minutes and turn. Bake till all the batter is done. Fill the pancakes with chocolate spread and banana.""" vegan_chocolate_banana_crepes_tags Vegan vegan_chocolate_banana_crepes_url /Vegan-chocolate-banana-crepes vegan_chocolate_banana_crepes_info (Recipe type: Dessert/snack (Prep time: 10 min) (baking time: 10 min) (cooling time: X ) (servings: for 10 pancakes) (season: All season) vegan_chocolate_banana_crepes_lactosetip xx vegan_chocolate_banana_crepes_veggietip xx vegan_chocolate_banana_crepes_trendtip xx vegan_chocolate_banana_crepes_glutentip Use gluten-free flour vegan_chocolate_banana_crepes_product Alpro Chocolate protein drink vegan_chocolate_banana_crepes_searchterms Alpro, Alpro recipe, pancakes, healthy pancakes, chocolate pancakes, banana pancakes, crepes, french crepe, french pancake, chocolate, banana

Alpro Protein Vegan Chocolate Banana Crepes
CF7B1C34-C90C-4CE5-AB413AD100F0BE2A<br>R+T-Alpro_UnsweetenedRecipes-Pancakes_02582.jpg<br>Serves: 2 Total time: 45 minutes Ingredients: For the pancakes 200g plain flour 1 tbsp baking powder Pinch salt 180ml Alpro Oat Unsweetened drink 2 medium free-range eggs, beaten Vegetable oil, for frying Alpro Plain No Sugars Big Pot to serve For the salsa 2 ripe avocado, 1cm dice 100g cherry tomatoes, quartered 1/2 x 300g tin sweetcorn, drained 30g bunch coriander, roughly chopped 1 red onion, finely chopped 2 limes, juiced, plus extra wedges to serve 1 red chilli, deseeded and finely chopped Salt & pepper Tip: Flours vary, so you may need to add a little more Alpro Oat Unsweetened drink to reach a pourable pancake consistency. It needs to still hold its shape in the pan to form the American style pancakes, so try before adding more drink. Method: 1. To make American-style pancakes put the flour and baking powder in a large bowl with a pinch of salt. In a jug, whisk the Alpro Oat Unsweetened drink with eggs. 2. Mix all the salsa ingredients together and set aside. 3. Use a balloon whisk to gradually mix the wet ingredients into the dry to make a pancake batter. Brush a non-stick frying pan with more vegetable oil then pour in batter to make small 10cm pancakes, about 2-3 tbsp of batter. Cook until bubbles form on the surface then flip and cook until other side is golden. This will be about 2-3 minutes on each side. 4. Serve 2-3 pancakes a person with a spoonful of Alpro Plain No Sugars Big Pot and the salsa and extra lime wedges.

American Style Pancakes

Apple and Cinnamon Breakfast Bowl
E1A8545B-C09C-4F41-ADE797C5924D6D09<br>R+T-Alpro_UnsweetenedRecipes-OvernightOats_02211.jpg<br>Serves: 2 (or 3-4 small portions) Total time: 30 minutes + overnight chilling in fridge For the oats: 1 apple, cored and finely grated 1 pear, cored and finely grated 150g oats 350ml Alpro Oat Unsweetened drink 1/2 tbsp maple syrup 4 tsp almond butter Pinch sea salt For the compote: 1 apple, finely chopped 1 pear, finely chopped ½ tsp cinnamon Large pinch ground ginger To serve: Alpro Plain No Sugars Big Pot Method: 1. Mix the apple, pears, oats and Alpro Oat Unsweetened drink together in a medium mixing bowl, then stir in the maple and half of the almond butter. Add the pinch of salt, cover with cling film and store in the fridge overnight (about 12 hours). 2. For the compote, put the apple and pear into a sauce pan with 2 tbsp of water, maple syrup and spices. Put a lid on the pan and gently simmer on a low-medium heat for 10-15 minutes until the fruit has softened and broken down a little, stir occasionally. Set aside, cool and cover until morning. 3. To serve spoon the oats into bowls and top with a spoonful of Alpro Plain No Sugars Big Pot, the remaining almond butter and the compote.

Apple & Pear Overnight Oats
ECD609BC-BD98-4372-98220E8857C19852<br>A_NA_NA_Master_Recipe_Image_Avocadoicedlatte ___Recipe_NA_Drinks_origins_Oat_NA_TetraUHT_1l_HR_-039 kopie.jpg<br>avocado_iced_coffee_title Avocado iced coffee avocado_iced_coffee_subtitle The chilled coffee that's cool right now. avocado_iced_coffee_ingredients "½ avocado 500ml Alpro Barista Oat drink 1 tsp vanilla essence 1 espresso coffee Ice cubes" avocado_iced_coffee_preparation "1 Use a stick blender to whizz the avocado and Alpro Barista Oat drink together in a jug until super-smooth and creamy. 2 Tumble a few ice cubes into a glass and add the vanilla essence. 3 Pour the avocado preparation over the ice, and top with a freshly brewed espresso. 4 Fire and ice, dark and light. Enjoy!" avocado_iced_coffee_tags veggie, vegan, lactose free, gluten free avocado_iced_coffee_url /avocado-iced-coffee avocado_iced_coffee_info (Recipe type: DRINK (Prep time: 2 min) (servings: for 1 person ) (season: All season) avocado_iced_coffee_lactosetip / avocado_iced_coffee_veggietip / avocado_iced_coffee_trendtip / avocado_iced_coffee_glutentip / avocado_iced_coffee_product Alpro Barista Oat drink avocado_iced_coffee_searchterms Alpro, Alpro recipe, avocado drink, avocado coffee, oat drink, iced coffee trendy drink

Avocado Iced Coffee
90587AC5-5FD5-4531-BD41E128E1BF5D6E<br>A_NA_NA_Master_Recipe_Image_Banana_Bread__NA_PBAY_NA_Soy_NA_Pot_400g_HR_Origins_Plain_banana_bread-262.tif<br>Vegan Banana Bread Baking news! You've found the perfect banana bread. "3 bananas (300g) + 1 extra for topping 1 tbsp lemon juice 1 tbsp vanilla essence 70g Alpro baking and frying, melted 50g coconut sugar 180g Alpro plant-based alternative to yoghurt Nature (plus extra to serve) 240g wholewheat flour 1 tsp baking soda 2 tsp baking powder 1/2 tsp cinnamon pinch salt 80g nuts, chopped (you choose) 100g fresh blueberries" 1. Get ready to roll. Preheat your oven to 190°C. Line a 25cm rectangular cake tin with parchment paper (or grease with Alpro plant-based butter and coat with flour). 2. Smash the bananas in a large bowl. Add the lemon juice, vanilla essence, melted Alpro baking and frying, coconut sugar and Alpro Plant Based Alternative to Yoghurt Nature and give it all a good stir. 3. In another bowl, sift together the flour, baking soda, baking powder and cinnamon. Add a pinch of salt. Tip the dry ingredients into the wet mix, then whisk well until you have a smooth, lump-free batter. Because nobody likes floury lumps. 4. Fold in the chopped nuts and blueberries, then pour the batter into your prepped cake tin. Top with the extra banana, halved lengthwise. 5. Bake for 1 hour until a skewer comes out clean. If it looks like it's browning too fast, loosely cover the top with foil. 6. Leave to cool on a rack for 10 minutes before taking it out of the tin. Trust us, it's worth the wait. Slice and serve with a lovely, sloppy dollop of Alpro plant-based Alternative to Yoghurt Nature. That's snack time hacked! lactose free, veggie, vegan /banana-bread (Recipe type: BAKING / SNACK (Prep time: 15 min) (baking time: 60 min) (servings: +/- 8 persons) (season: autumn) / / / Use gluten free flour Alpro Plant Based Alternative to Yoghurt Nature Alpro, Alpro recipe, Banana Bread, Snack, Healthy, Banana, Baking, Cake, nuts,

Banana Bread
Banana Chocolate Granola

Banana Chocolate Granola
BC54095A-594A-46F7-8D99F55C8BCEBA9F<br>Banana, cinnamon and flax smoothie. Branded (1). Landscape..jpg

Banana, Cinnamon and Flax Smoothie
FFDCCD77-ABF5-418A-9F7657A27AA39E8F<br>MINI BANANA PANCAKES-079.tif<br>Banana pancake bites Make it batter with Alpro Oat Drink! - 270ml Alpro Oat Drink / Alpro Oat Almond Drink - 150g oat flour - 1 tsp baking powder - 2 bananas - 2 tbsp organic peanut butter - 30g grated vegan dark chocolate 1 Whisk the Alpro Oat drink, oat flour and baking powder into a nice smooth batter, and leave it to sit for 10 minutes. 2 Cut the banana into slim slices - around 1cm is perfect Make mini banana sandwiches by sticking two slices together with a splodge of peanut butter and a little grated chocolate in between each one. 3 Dip your little sandwiches in the pancake batter. 4 Cook in a hot non-stick pan for around two minutes on each side or until they're golden brown. GET 'EM WHILE THEY'RE HOT. DIG IN!

Banana pancake bites
48116993-76AD-4C93-BEE4A3ADF0921885<br>A_NA_NA_Master_Recipe_Image_Breakfastsmoothiebowl ___Recipe_NA_Drinks_origins_Oat_NA_TetraUHT_1l_HR_-279.tif<br>Berry_ smoothie_ bowl_title Berry smoothie bowl Berry_ smoothie_ bowl_subtitle Like it quick and simple? Try this all-in-one berry blend made with Alpro Oat drink. Berry_ smoothie_ bowl_ingredients "300ml Alpro Oat drink 500g mix of frozen strawberries, raspberries and blueberries 1 banana 1 tbsp maca powder 1 tbsp all-natural peanut spread Topping: 3 tbsp mix of black chia seeds and desiccated coconut 8 strawberries Handful of blueberries Extra peanut spread " Berry_ smoothie_ bowl_preparation "1. Put your frozen berries, banana, maca powder and peanut spread in a blender. 2. Splash in the Alpro Oat drink. 3. Whizz until smooth, but still frozen. If it's too runny, add some more berries. If it's too thick, just top it up with some more drink. 4. Pour into a bowl and scatter with strawberries, blueberries, chia seeds and desiccated coconut, then finish with an extra dollop of peanut spread. Wakey, wakey, taste buds! """ Berry_ smoothie_ bowl_tags lactose free, veggie, vegan, gluten free Berry_ smoothie_ bowl_url /Berry-smoothie-bowl Berry_ smoothie_ bowl_info (Recipe type: BREAKFAST/SNACK (Prep time: 10min) (servings: 4 bowls ) (season: all year) Berry_ smoothie_ bowl_lactosetip / Berry_ smoothie_ bowl_veggietip / Berry_ smoothie_ bowl_trendtip / Berry_ smoothie_ bowl_glutentip / Berry_ smoothie_ bowl_product Alpro oat Berry_ smoothie_ bowl_searchterms Alpro, Alpro recipe, breakfast, oats

Breakfast smoothie bowl
8823615E-D6EA-459E-8FC035094A61353D<br>A_GFY_NA_Master_Recipe_Image_BreadAndButterPudding__Drinks_NA_Soy_NA_TetraUHT_1l_HR_horizontal-254.tif

Bread and Butter Pudding
43496DE6-4451-49F9-A04368EB64012AD1<br>A_CoconutDrink_NA_Master_Recipe_Image_buckwheatbananapancakespackshot___Drinks_NA_Rice_Coconut_TetraUHT_1l_HR_hori.tif<br>Buckwheat Banana pancakes Buck up your taste buds with buckwheat & banana pancakes using Alpro Coconut Drink "For the pancakes: 200ml Alpro Plain with Coconut 100-150ml Alpro Coconut Drink 250g buckwheat flour 1 large ripe banana 1 tsp baking powder A pinch of salt 1 tbsp coconut or groundnut oil, or Alpro Margarine for Baking and Frying Toppings: 12 tbsp Alpro Plain with Coconut 8 tbsp pomegranate seeds 4 tbsp chia seeds (optional)" "1. Why wait for Pancake Day! Mix the buckwheat flour, salt and baking powder in a bowl. In another bowl, mash the banana and mix with the Alpro Plain with Coconut and the Coconut Drink . 2. Combine the wet and dry mixtures and blend until you have a nice, smooth batter. If it’s too thick, just splosh in a little more Coconut Drink. 3. Next, heat up some coconut oil on a medium heat. Ladle around 3 tbsp of batter into the pan and cook for 3-4 minutes, flip over and cook for another 2 minutes. Carry on until you’ve used all your batter. 4. Serve topped with the Alpro Plain with Coconut and pomegranate seeds. Chia seeds, too, if you like. Breakfast, dessert, snack – make these any time you feel like a yummy plateful of plant-based goodness!"

Buckwheat Banana pancakes
E6D202A7-A591-46E9-8A59FC31500AD5D4<br>R+T-Alpro_UnsweetenedRecipes-VeggieKorma_02321.jpg<br>Serves: 4 Total time: 65-70 minutes Ingredients: Vegetable oil for frying 2 red onions, finely sliced 2 garlic cloves crushed 1 butternut, peeled and 2 cm diced (about 1kg) 1 large aubergines, 2 cm diced 300g cherry tomatoes, halved 2-3tbsp korma curry paste 600-800ml Alpro Coconut Unsweetened drink 1 x 400g tin chopped tomatoes 1 vegetable stock cube 100g kale, roughly chopped 1 lime, juice 30g fresh coriander, roughly chopped To serve: Coriander Lime Steamed Rice Method: 1. In a large deep sauté pan, heat the vegetable oil over a medium heat and add the onions. Fry for 5 minutes until starting to soften. Add the garlic, butternut and aubergine and gently fry for 5-8 minutes, stirring regularly. Add the cherry tomatoes and korma paste and mix everything together. 2. Pour in the Alpro Coconut Unsweetened drink, chopped tomatoes and crumble in the stock cube. Bring to a simmer and cook for 30-40 minutes until the vegetables are tender and sauce flavoursome. Add a little water if the sauce thickens and reduces too much. 3. During the last 10 minutes of cooking stir in the kale. Squeeze in lime juice and add half the coriander. Season to taste and serve with rice and extra lime and the remaining coriander.

Butternut and Aubergine Korma
03FAA5C2-39BD-4E6C-A971134D01DEBBF5<br>A_Product_NA_Master_ProductPic_Image_CauliflowerChickpeaCurry_1x1__PBAY_NA_Coconut_NA_Pot_500g_LR_.tif

Carrot and Raisin Porridge

Cauliflower and Chickpea Curry Served with Raita

Cauliflower and Cous-Cous with Tahini Dressing

Ceasar Salad Tortilla Cones

Chocolate Bread Pudding
B2567C08-5F10-4C8C-A5F1A308DE363CF0<br>A_FlavouredDrinks_NA_Master_Recipe_Image_vanillachocolateoatmealpiepackshot___Drinks_NA_Soy_Vanilla_TetraUHT_1l_HR_hor.tif<br>Chocolate Oatmeal Bake Nuttily chocolaty, made with Alpro Vanilla flavoured Soya Drink "50cl Alpro Vanilla flavoured Soya Drink 200g quick-cook oats 60g brown sugar 60g dark chocolate chips 4 tbs natural peanut butter A few drops of vanilla extract A pinch of salt" "1. Preheat the oven to 180°C and line an 8” cake tin with baking paper. 2. Mix all the ingredients together until nice and smooth. Yes, it really is that simple! 3.. Pour the mixture into the tin and bake for 35 min. 4. Leave to cool (hard, we know!) before slicing. Serve at room temperature topped with fresh fruit and a dollop of plant-based creaminess. Voila, dessert. Or nice just as it is with coffee, too. "

Chocolate Oatmeal Bake

Chocolate Orange Brownie
39046588-4287-4572-8F3648612EA3D293<br>A_Moments_Moments_Master_Recipe_Image____Drinks_Origins_Soy_Chocolate_TetraUHT_1l_HR_QUINOA POP BAR (2x3)-102.tif

Chocolate taste quinoa pop bar

Christmas Santa pancakes
E8297946-092E-452A-85AF14D75AA48E79<br>A_GFY_NA_Master_Recipe_Image_nosugarschocolatecakepackshot___Drinks_NS_Oat_NA_TetraUHT_1l_HR_horizontal.tif<br>Coco loco chocolate cake 260g self-raising flour or ground almonds 40g of ground coconut 50g coconut blossom sugar 70g cocoa powder (raw) 1/2 tsp baking powder 250ml Alpro Oat No sugars drink 2 eggs, yolks and whites separated Topping: 2 tbsp ground coconut 50g fresh raspberries 1. Everyone loves chocolate cake and this one’s a winner! Start by preheating your oven to 180° C and grease a cake tin. 2. Pop all the dry ingredients into a large bowl and stir together. Add the egg yolks and bring it all together, then blend in the Alpro Oat No sugars until you have a thick, smooth batter. In a separate bowl, whisk the egg whites until those little mountain peaks hold their shape, then fold into your batter – gently does it! – until you have a nice, even mix. 3. Pour into your tin and bake for 30 to 35 minutes – test after 30 minutes, a clean skewer means it’s done. 4. Take out of the oven and let it cool. Top it with the fresh raspberries and a scatter with the ground coconut, then just watch their faces when they taste it!

Coco Loco Chocolate Cake
AE88FBDC-825E-42B4-B79AC3620A65E0D0<br>A_NA_NA_Master_Recipe_Image_Cheesecake___PBAY_Multi_Soy_Coconut_Pot_400g_HR_blueberry_coconut_cheesecake-487.tif

No Bake Coconut & Blueberry Cheesecake

Coconut Sunshine Smoothie
F098E549-5060-48EE-93A7350030BDDAEE<br>A_GFY_NA_Master_Recipe_Image_CoffeeTrayBake__Drinks_NA_Soy_Caramel_TetraUHT_1l_HR_horizontal-117.tif

Coffee Tray Bake
A693F813-D5A6-4A29-9362DC97390AC508<br>R+T-Alpro_UnsweetenedRecipes-Chowder_02586.jpg<br>Serves: 4 Total time: 1 hour Ingredients: Olive oil, for frying 2 onions, finely sliced 3 medium leeks, finely sliced 2 garlic cloves, crushed 3 Maris piper potatoes (700-800g), scrubbed and 1cm dice 300ml Alpro Oat Unsweetened drink 1.2L vegetable stock 150g tinned sweetcorn, drained 150g spinach 1 lemon, juice and zest 3 tbsp chives, finely chopped 1 red chilli, finely diced To serve: Bread Lemon wedges Tip: the potatoes soak up liquid as the soup sits, top up with a little extra hot stock or boiling water if the liquid is absorbed. Method: 1. In a large deep saucepan, heat a generous glug of oil over a medium heat. Add the onions and leeks and gently fry for 10 minutes, stirring regularly. Add the garlic, flour and potatoes and fry for 3-4 minutes stirring, until they start to cook through and the flour has coated the vegetables. 2. Stir in the Alpro Oat Unsweetened drink and stock, season and bring to a simmer, stirring regularly. Pour in the sweetcorn and lemon and bring to a simmer. Simmer for 30-40 minutes until the vegetables are tender and the soup coats the back of a spoon. Season to taste, stir in the chives and serve with bread and extra lemon wedges.

Corn, Leek and Potato Chowder
39046588-4287-4572-8F3648612EA3D293<br>A_Moments_Moments_Master_Recipe_Image____Drinks_Origins_Soy_Chocolate_TetraUHT_1l_HR_QUINOA POP BAR (2x3)-102.tif

Chocolate Cornflake Clusters
74DC1072-D225-4A5A-BBD0835634004DAF<br>R+T-Alpro_UnsweetenedRecipes-Risotto_02601.jpg<br>Serves: 4-6 Total time: 50 minutes Ingredients: Olive oil, for frying 1 onion, finely chopped 2 leeks, finely sliced 300g Arborio rice 500ml Alpro Soya Unsweetened drink 700ml vegetable stock 1 lemon, juice and zest, plus extra wedges to serve 100g spinach 200g peas 50g Parmesan, optional, plus extra to serve (or use vegan Parmesan) Flat leaf parsley, chopped to serve Method: 1. Put the stock into a medium saucepan and gently warm through, keep on a low heat until ready to use. In a large deep casserole, heat a glug of oil over a medium heat and add the onion and leeks. Gently fry for 10 minutes until soft and starting to turn translucent, season with salt and pepper. Add the rice and stir-fry for 2-3 minutes until the rice starts to turn clear. 2. Turn the heat up and start slowly stirring in a ladle of stock at a time. Stirring with a wooden spoon constantly and letting the stock absorb into the rice. Once the stock has been added, slowly add the Alpro Soya Unsweetened drink. Keep cooking on a medium heat, stirring regularly until the rice is almost tender. 3. Stir in the lemon juice, spinach and peas and season to taste. If using Parmesan, stir in the cheese now and garnish with the parsley, extra lemon wedges and Parmesan.

Creamy Leek, Pea and Spinach Risotto

Creamy Pea Pesto Pasta
D6A4AAF2-17EA-48A2-AEF10E2E75A1F9E2<br>A_GFY_NA_MASTER_Recipe_Image_NachosAvocadoDip___Greekstyle_NA_Soy_NA_Pot_500g_HR_horizontal-44.tif<br>Crunchy nachos with avocado dip Tastes as colourful as it looks! The perfect summer appetiser, with an Alpro’n’avocado dip "For the avocado dip: 2 avocados, sliced 4 sprigs of coriander 1 lemon 200gr Alpro plant-based alternative to Greek Style yogurt Plain ¼ tsp cumin ¼ tsp salt ¼ tsp black pepper 2 fresh red chillies For the nachos: 6 wraps 10 cherry tomatoes 2 spring onions 2 sweet peppers (1 yellow, 1 red) " "1. First off, heat your oven to 200º. 2. Then do the dip. Chop the coriander leaves and add the zest from one half of the lemon and the juice from the other half, then add to the Alpro plant-based alternative to Greek Style yogurt Plain along with the sliced avocados and mix well until it’s smooth. Season with the cumin, salt and pepper, pour into a bowl and garnish with the thinly sliced chillies. 3. Now for the nachos. Cut each wrap into 8 triangular slices, spread them out on a baking tray and season with salt & pepper. Bake for 15 minutes at 200°C, turning them over after 8 minutes until they’re crispy and golden. 4. Arrange the warm nachos on a large plate or platter, garnish with chunks of tomato, the sliced spring onion and peppers. Serve with the dip and get stuck in and sharing!" (Recipe type: Appetizer (Prep time: 10 min) (baking time: 15 min) (servings: +/- 4 persons) (season: all year) (pool: 1)

Crunchy nachos with avocado dip
4AD67783-2433-4948-A933213A693C992D<br>A_Coffee_baristaOne_Master_ProductPic_Image_fluffycappuccino___Drinks_BaristaOne_Soya_NA_TetraUHT_NA_HR_2x3.tif<br>Recipe TBC

Oat Dalgona Coffee
Dark Delight Smoothie

Dark Delight Smoothie
37F2F1AD-635A-4FB6-AC9D1F36622FE92B<br>A_FYY_NA_Master_Recipe_Image_DateCrunchBark__NA_PBAY_Protein_Soy_NA_Pot_200g_HR_Protein_RedBerries_CROP-139.tif<br>date_crunch_bark_title Date crunch bark date_crunch_bark_subtitle Fill the snack gap with this easy freeze recipe. date_crunch_bark_ingredients " 10 Medjool dates 3 tbsp almond spread 1/2 pot (3 tbsp) Alpro Plant Protein red fruit 2 tbsp red berries 2 tbsp almonds, roughly chopped 150g dark chocolate" date_crunch_bark_preparation "1 Line a freezer-proof tray with baking paper. Slice into the dates and slip out the stones. Open them out and spread over your tray, close together and flattened with the back of a spoon to create a date base layer. 2 Dob on the almond spread and then spread a thick layer of the Alpro Plant Protein red fruit over the top of that. 3 Sprinkle with the red berries and chopped almonds. 4 Melt the dark chocolate in a bowl over a pan of gently simmering water. Then drizzle over the nuts and berries. Freestyle or fancy, it's up to you! 5 Freeze for 2-3 hours until it's hard and snappable. Munch, crunch, enjoy!" date_crunch_bark_tags Gluten-free, vegan date_crunch_bark_url / date-crunch-bark date_crunch_bark_info (Recipe type: Breakfast/snack (Prep time: 5 min) (baking time: x) (cooling time: 2-3 hours ) (servings: for 4 servings ) (season: all season) date_crunch_bark_lactosetip xx date_crunch_bark_fruit_tip Use any berries or fruit you prefer date_crunch_bark_trendtip xx date_crunch_bark_glutentip xx date_crunch_bark_product Alpro Plant Protein Red fruit date_crunch_bark_searchterms Alpro, Alpro recipe, protein, red fruit, bark, gluten-free, healthy bark, chocolate, breakfast, plantbase, vegan, healthy snack, frozen, post workout

Date Crunch Bark

Dauphinoise topped Vegetable Pie
B0A40765-602E-40E8-A9D8B0F0F42308E4<br>A_NA_NA_Master_Recipe_Image_mediterraneanquichepackshot___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Colourful Mediterranean Quiche A quick and easy quiche packed with flavour, with Alpro Plain Soya alternative to Greek Style yogurt 1 pack ready-made short crust pastry, chilled 400g Alpro Plain Soya alternative to Greek Style yogurt 1 courgette 1 sweet red pepper 125g cherry tomatoes 3 eggs 2 tbsp red pesto 40g Parmesan, grated Alpro Margarine for Baking and Frying Handful of fresh basil Nutmeg Freshly ground pepper and salt "1. Preheat the oven to 180ºC and get a 10” loose bottomed, fluted flan tin out and prepped ready. 2. Make your quiche filling. Chop the courgette and sweet peppers. Heat a little Alpro Margarine for Baking and Frying in a skillet and fry the veg for about five minutes. Season with pepper and salt. Put the Alpro Plain Soya alternative to Greek Style yogurt and the three eggs in a bowl and whisk well. Add half the grated Parmesan and a few chopped basil leaves. Stir and season with nutmeg, freshly ground pepper and salt. Cut the cherry tomatoes in half and put to one side. 3. Now for the case. Remove the pastry dough from the fridge and roll it out on a clean, floured surface. Position over the tin and ease it in gently, pressing against the base and sides to get a good fit. Trim off any excess from around the top. Prebake if necessary, according to the instructions on the pack. 4. And… assemble. Brush the pastry base with the pesto and spread the cooked veg over the top. Pour over the cheesy Alpro mixture and sprinkle with the rest of the grated Parmesan cheese. Cover with the halved cherry tomatoes and bake for about 45 minutes until golden-brown. Slice into segments and serve with fresh basil leaves and a green salad. Bright, vibrant and full of Mediterranean sunshine. "

Delightful Mediterranean Quiche

Dirty Chai drink
1177AF9C-D29C-4287-8CA19F763EE9A3F7<br>A_GFY_NA_MASTER_Recipe_Image_FalafelWrap___PBAY_NS_Soy_NA_Pot_500g_HR_horizontal-066.tif<br>Fabulous falafel wrap with a tangy dip A summery salad and falafel wrap and delicious dip with Alpro no sugars plain "For the dip: 100ml No sugars plant based alternative to yogurt 1/2 lemon, juice and zest 1/2 garlic clove 4 fresh coriander stalks 1/2 Red chili pepper Wrap: 3-4 falafel 1 spring onion 1 carrot 100gr white cabbage, finely sliced 100gr red cabbage, finely sliced 1/2 avocado 2-4 wraps" "1. If you want to bake your falafels, preheat your oven to 180º now, then do the dip. Chop the coriander, and crush or finely dice the garlic. Mix into the No sugar plant based alternative to yogurt along with the red pepper and a squeeze of lemon juice. Pop into a bowl and finish with a topping of extra pepper, chopped coriander and a little grated lemon zest. 2. Now for the falafels. Either bake them with a drizzle of olive oil in your pre-heated oven, or heat the olive oil in a pan and cook them over a medium heat, turning until thy’re crusty and golden all over. Then season with a twist of sea salt and black pepper. Put to one side until you’re ready. 3. Make your salad. Finely slice the red and white cabbage into thin strips, grate the carrot, slice the avocado and chop the spring onion. 4. Now the exciting bit, putting it all together. Warm the wrap for 30 seconds in an oil free pan over a medium heat. Start the filling with a dollop of dip in the middle of the wrap, then add the falafels, cabbage, carrots, avocado slices and spring onion. Season to taste and add more dip if you like. Then fold it all up, serve with the dip and enjoy! (Recipe type: Dinner LUNCH / DINNER (Prep time: 15 min) (baking time: 10 min) (cooling time: 5 min) (servings: +/- 2 persons) (season: all year) (pool: 1)

Fabulous Falafel Wrap with a Tangy Dip
D7E5A061-1F35-4CE4-A2F51C4CE10977A1<br>A_NA_NoSugars_Master_Recipe_Image_Pancake_Blueberry_Recipe_NA_Drinks_NS_Oat_NA_TetraUHT_pancakes_redfruits-042.tif<br>These pancakes are flipping oatsome! 350ml Alpro Oat Drink No Sugars 1 banana 1 tsp vanilla extract Pinch salt 300g self raising flour 16g baking powder 1/2 tsp bicarb 250g fresh blueberries To serve: Fresh fruit and (optional) agave syrup 1. Start with the pancake batter. Mash the banana in a bowl. Whisk in the Alpro Oat Drink No Sugars, vanilla extract and salt. 2. Sift the self raising flour, baking powder and bicarb into a separate, big bowl and tumble together. Pour the wet mixture over the dry stuff and whisk again until you have a lovely smooth batter. 4. Set it aside and let it stand for 20 minutes. Then gently stir in the blueberries – you don’t want blueberry mush! 5. Heat a drizzle of oil in a frying pan. Or pancake pan if you have one. Pour in about 2 tablespoons of batter and cook for 1-2 mins, until the base sets and bubbles pop out all over the top. Flip and cook the other side for a minute. Repeat until all your batter is used up. 6. Stack them up with the fresh fruit and a drizzle of agave syrup, if you like. Then watch them fly off the plate like hot... pancakes! lactose free, veggie, vegan /fluffy-blueberry-pancakes (Recipe type: DESSERT/BREAKFAST (Time: 40 min) (servings: +/- 12-13 small pancakes) (season: all seasons) / / For a different take, try raspberry instead of blueberry Use gluten free flour Alpro Oat Drink No Sugars Alpro, Alpro recipe, pancake, breakfast, blueberry

Fluffy Blueberry Pancakes
3B15EA0B-0899-4DE9-8B01E11370596F05<br>A_Moments_Moments_Master_Recipe_Image____Drinks_Origins_Oat_NA_TetraUHT_1l_HR_Frenchtoastwaffle 3x2-074.tif<br>french_toast_waffle_title Vegan French toast waffle french_toast_waffle_subtitle A simple waffle hack with an oatsome, custardy taste french_toast_waffle_ingredients "Plant-based oil for spraying 4 slices wholewheat bread 120ml Alpro Oat drink 1 packet of custard powder (50 g) 1 tsp pumpkin spice 3 tbsp maple syrup + extra for serving To serve: Alpro Plant Based Alternative to Yoghurt, fruit of choice" french_toast_waffle_preparation "1 Start by heating up your waffle maker and coat the inside using an oil spray. 2 In a shallow bowl, mix together the Alpro Oat drink, custard powder, pumpkin spice and maple syrup. 3 Float the bread in it, giving each side a good soaking before you flip it to do the other. 4 Pop the bread into the waffle machine and toast for a few minutes until golden brown. Serve up with a dollop of Alpro Plant Based Alternative to Yoghurt, your favourite fruit and a generous drizzle of maple syrup. Enjoy it while it's hot and crispy!" french_toast_waffle_tags veggie, vegan, lactose free french_toast_waffle_url /french-toast-waffle french_toast_waffle_info (Recipe type: BREAKFAST/SNACK (Prep time: 10 min) (baking time: 10-12 min) (servings: 4 ) (season: all seasons) french_toast_waffle_lactosetip / french_toast_waffle_veggietip / french_toast_waffle_trendtip No waffle maker? Just pan fry in a little coconut oil. french_toast_waffle_glutentip use gluten free bread french_toast_waffle_product Alpro Oat drink french_toast_waffle_searchterms Alpro, Alpro recipe, waffle, breakfast, healthy, oat, snack, french toast, plant based

French Toast Waffle
5D7BFD7B-394E-4894-937F242CB2B9F079<br>A_GFY_NA_Master_Recipe_Image_FrozenBerryBananaBark___PBAY_NS_Soy_NA_POT_500g_HR-405 (0-00-00-00).tif

Frozen Berry Banana Bark
A45EF2D1-B29E-47BC-9DD331896BCB3B8C<br>A_Moments_Vanilla_Master_Recipe_Image____Vanilla_NA_Soya_Vanilla_Pot_400g_HR_Frozen Vanilla Ricecake_2x3-126.tif<br>frozen_vanilla_rice_cake_title Frozen vanilla rice cake frozen_vanilla_rice_cake_subtitle An easy-freezey raspberry and vanilla delight frozen_vanilla_rice_cake_ingredients "4 rice cakes 100g fresh raspberries 2 tbsp cacao nibs 4 tbsp Alpro Vanilla Plant based alternative to yoghurt 4 tbsp peanut butter" frozen_vanilla_rice_cake_preparation "1 Spread the rice cakes with the peanut butter. Be generous! 2 Sprinkle a helping of fresh raspberries over the each one and gently mash with a fork. 3 Top with a tablespoon of the Alpro Vanilla Plant based alternative to yoghurt, the cacao nibs and a twist of salt. 4 Freeze overnight. When you're ready, take out, defrost for 5 minutes and devour!" frozen_vanilla_rice_cake_tags veggie, vegan, lactose free, gluten free frozen_vanilla_rice_cake_url /frozen-vanilla-rice-cake frozen_vanilla_rice_cake_info (Recipe type: SNACK (Prep time: 5 min) (cooling time: 12h ) (servings: for 4 ) (season: spring, summer) frozen_vanilla_rice_cake_lactosetip / frozen_vanilla_rice_cake_veggietip / frozen_vanilla_rice_cake_trendtip try this with flavoured rice cakes frozen_vanilla_rice_cake_glutentip / frozen_vanilla_rice_cake_product Alpro Vanilla Plant based alternative to yoghurt frozen_vanilla_rice_cake_searchterms Alpro, Alpro recipe, rice, cake, vanilla, raspberry, snack

Frozen Vanilla Rice Cake

Fruity Compote

Fruity Meringue Pudding

Sticky Gingerbread Cake with Orange Plant-Based Alternative to Yogurt Drizzle
64D6020D-2625-4006-87092E008A8048D3<br>A_NA_NA_Master_Recipe_Image_asparagusganda___PBAY_NA_Soy_NA_Pot_500g_HR_horizontal.tif<br>Green Asparagus with Crispy Ganda Ham and Parmesan A deliciously savoury, seasonal starter for summer with Alpro Simple Plain "24 green asparagus spears 100g rocket 50g Alpro Soya Baking and Roasting 8 slices Ganda ham / Cured ham (prosciutto) 2 slices brown bread 30g Parmesan For the dressing: 4 tbsp Alpro Simple Plain 10g Parmesan, grated 2 tsp mustard 1 lime, juice and zest A few drops of truffle oil Freshly ground black pepper & sea salt" "1. Prepare the toppings. Heat your oven to 200°C. Spread the Ganda/cured ham/prosciutto between two sheets of baking paper and dry them in the oven for 20 minutes until crispy. Grate or process the bread slices to make breadcrumbs, rub together with 1 tbsp Alpro Soya Baking and Frying and bake in the oven until golden brown. 2. Cook the asparagus. Clean and peel the spears and remove the hard, thick ends. Bake them in the remaining Alpro Soya Baking and Roasting until al dente and season with freshly ground pepper. 3. Make the dressing: Mix the Alpro Simple Plain together with 10g grated Parmesan, the mustard, lime juice and zest, pepper and salt. 4. Serve the baked asparagus topped with shavings of Parmesan, the dried Ganda/cured ham/prosciutto and rocket. Drizzle on the dressing and finish with a few luxurious drops of truffle oil, the bread crumble and a twist of sea salt."

Green Asparagus with Crispy Ham and Parmesan
EF770CBF-8EB4-4AEC-853839DDC657DE20<br>A_Moments_Moments_Master_Recipe_Image____Drinks_Origins_Soy_Plain_TetraUHT_1l_HR_Cucumber&pearsmoothie-084<br>

Green Smoothie

Grilled Zucchini Dip
67DF1772-E655-4EE2-A9CDA84100150177<br>A_NA_NA_Master_Recipe_Image_halloweenpumpkinpancakespackshot___Drinks_NA_Oat_NA_TetraUHT_1l_HR_horizontal<br>Halloween pumpkin pancakes with Alpro Oat drink "The pancakes: 400g pumpkin, cubed 1 egg 200ml Alpro Oat Drink 2 tbsp Maple or Agave syrup 200g spelt flour 2 tsp baking powder 1 tbsp gingerbread spices Butter, margarine or vegetable oil Salt Chocolate spider webs: 100g pure chocolate (70%) 60ml Alpro Oat Drink 4 tbsp spelt flour Salt Extra maple syrup for serving" "1. Steam the pumpkin cubes until soft, then drain and purée with a hand blender (or potato masher if you don’t have one). 2. Make the pancake batter. Mix the pumpkin purée with the egg, Alpro Oat Drink and maple or agave syrup. Add the flour, baking powder, gingerbread spices and a pinch of salt and whisk together until you have a smooth batter. Put to one side. 3. For the chocolate webs. Gently melt the chocolate in a bowl over hot water, stirring well, let it cool a little then whisk together with the Alpro Oat Drink, flour and water so it makes a smooth batter. Pour it into a fine-pointed piping cone (or a squeezy bottle will do the job, too). 4. Cook the pancakes. Heat a little butter or oil in a frying pan and spoon in the batter to make four little pancakes each about 8cm across. Cook for a few minutes until the underside is golden brown. 5. Now the fun begins! Using the piping cone, carefully draw chocolate webs onto the uncooked top side, flip over and complete the cooking. Carry on until all the batter is used up – you should get 20-25 pancakes altogether. Serve drizzled with extra maple syrup. Spookily delicious!"

Halloween pumpkin pancakes

Harissa Butter Bean & Roasted Root Vegetables with Herby Dressing and Couscous
4BA14117-4628-4568-B9A4FC89A2C39129<br>ALPRO-GLOBAL-2024-BARISTA-OAT-DRINK-FESTIVE BISCUITS-092.tif

Heavenly Festive Biscuits with a Spiced Latte
06A1FC62-3BAE-4993-9BF7F40FEE188A5F<br>A_UK_Recipe_Image_HerbyCheeseBread_PBAY_UK_Plain_500g_HR_horizontal-747.tif

Herby Cheese Bread
F262D005-7A21-4EA5-947283B12C15D964<br>A_GFY_NA_Master_Recipe_Image_SoyaProteinSmoothie_3x2__Drinks_HighProtein_Soy_NA_TetraUHT_1l_HR_ horizontal-082.tif<br>"Soya Protein Smoothie " " Spice up your day with this gingery, Alpro soya protein packed smoothie " "200ml Alpro High Protein Soya drink 85g pomegranate 65g blueberries 2g fresh ginger root" "1. Peel and chop a small piece of the ginger (about 1cm square) and scoop out the pomegranate 2. Pop all your lovely ingredients into a blender 3. Add the Alpro Soya Original Drink and whizz until smooth and dramatically purple. 4. Pour into a chilled glass and enjoy. Breakfast in the morning, mocktail by moonlight! " lactose free, veggie, vegan /soya-purple (Recipe type: smoothie (Prep time: 10 min) (servings: +/- 1 person) (season: all year) (pool: 1) NOT TO BE TRANSLATED

Soya Protein Smoothie

Ho ho hummus with Christmas crackers
C4D5FCA3-0C92-435B-BE2D81A23499803C<br>BREAKFAST IN A JAR TWO PACKS HORIZONTAL 3X2-080.tif

Breakfast In A Jar
50945A74-AF48-418A-8F5C187235AE0EB1<br>A_NA_NoSugars_Master_Recipe_Image_lemonblueberry_overnightoats_Recipe_NA_Drinks_NS_soya_NA_TetraUHT_1l_HR_-292 BLUE VER 2<br>lemonblueberry_overnightoats_title LEMON & BLUEBERRY OVERNIGHT OATS lemonblueberry_overnightoats_subtitle made with Plant Based Alternative to yoghurt Plain & alpro soya no sugar lemonblueberry_overnightoats_ingredients "60g rolled oats 25g chia seeds 100ml Alpro Soya No Sugars drink to loosen before eating, if needed 150g Alpro Plain plant-based alternative to yogurt ¼ tsp vanilla extract Zest of one lemon 160g blueberries 2 tsp maple syrup" lemonblueberry_overnightoats_preparation In a bowl add the rolled oats and chia seeds along with the maple syrup and blue berries. Then add our Alpro Plain plant-based alternative to yogurt and some of our Alpro soya no sugar with some lemon zest. Mix them all together and put it in the refrigerator and let it cool overnight or atleast one hour. Add some for our Alpro soya no sugers drink to loosen it up before eating. That's it, deliciouseness is served ! " lemonblueberry_overnightoats_tags Lactose free/vegan lemonblueberry_overnightoats_url /lemonblueberry lemonblueberry_overnightoats_info (Recipe type: Breakfast (Prep time: 10 min) (baking time: X min) (cooling time: an hour/overnight ) (servings: for 6 persons ) (season: all season) lemonblueberry_overnightoats_lactosetip xx lemonblueberry_overnightoats_veggietip xx lemonblueberry_overnightoats_trendtip Other berries will also be very nice lemonblueberry_overnightoats_glutentip xx lemonblueberry_overnightoats_product Alpro Plant Based Alternative to yoghurt Plain & Alpro soya no sugar lemonblueberry_overnightoats_searchterms Alpro, Alpro recipe, breakfast, lemon, blueberry, overnightoats , pbay, soya drink,plantbased breakfast

Lemon and Blueberry Overnight Oats

Macaroni Cheese with Vegetables
CE401DF1-549F-4831-AFC79D8C2FF2415B<br>A_AlmondDrink_NA_Master_Recipe_Image_mangosmoothiepackshot___Drinks_Roasted_Almond_NA_TetraUHT_1l_HR_horizontal<br>Mango Banana Smoothie A desert island dream of a smoothie with Alpro Almond Drink "200ml Alpro Almond Drink 85g mango 60g banana 1.5g fresh mint Topping: 1 tsp flax seeds" "1. Chop the mango and banana into chunks. 2. Toss into your blender along with the Alpro Almond Drink. 3. Whizz well until deliciously smooth and creamy. 4. Pour into a glass, top with the flax seeds and a sprig of mint. Relax and enjoy!"

Mango Banana Smoothie

Moroccan Spiced Plant-Based Sausage Rolls with Harissa Dipping Sauce
3C591269-63AC-479C-B7D114872AA634BC<br>A_NA_NA_Master_Recipe_Image_pastaspinachmushroom___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Mushroom & Spinach Tagliatelle Mama mia! Perfect pasta with Alpro Plain Soya alternative to Greek Style yogurt "375g tagliatelle pasta 400ml Alpro Plain Soya alternative to Greek Style yogurt 1 large white onion, finely chopped 2 Portobello mushrooms or Paris mushrooms, sliced 250g of fresh spinach 1 cube vegetable stock 1 tbsp olive oil Ground pepper & salt" "1. Quick, simple, 100% plant-based. In a large pan, add half of the vegetable stock cube to boiling water. Throw in the pasta and cook ‘al dente’, drain but keep the water. 2. Meanwhile fry the onion and mushrooms, season with pepper and salt. 3. Add the Alpro Plain Soya alternative to Greek Style yogurt, 300ml of the boiled water from the pasta and the other half of the vegetable stock cube. Stir until creamy, then add the spinach. That’s sauce sorted! 4. As soon as the spinach has wilted, stir in the cooked pasta and add more pepper and salt to taste. Serve with a little extra spinach if you like. Buon Appetito! "

Mushroom & Spinach Tagliatelle
0DE60EC2-2322-45B6-905AE40036268998<br>A_Product_NA_Master_ProductPic_Image_NaanBread_1x1__PBAY_NS_Soy_NA_Pot_500g_LR_.tif

Naan Bread

Plant-Based ‘Mac n Cheese’ with Basil Pesto and Slow Roasted Tomatoes
88807E1C-71AE-4CF7-A5A11F8611377B56<br>A_GFY_NA_MASTER_Recipe_Image_MocktailOatPunch_1x1___Drinks_NA_Oat_NA_TetraUHT_1l_HR_horizontal-021.tif<br>Oat and cranberry cooler A refreshing, summer mocktail with zesty cranberry and Alpro Oat Drink Original "400ml cranberry juice 320ml apple juice 160ml lime lemonade 80ml Alpro Oat Drink Original 60g small cranberries, fresh 1 lime 4 tbsp crushed ice" "1. Whizz up this perfect summer punch in seconds! Pop all the ingredients except the ice into your blender. 2. Zizz until you have a nice layer of frothy foam. 3. Pour into chilled glasses over the crushed ice, scatter with fresh cranberries and add a slice of lime. 4. If you like your drinks tart and tangy, add extra fresh cranberries to the blender. Super sippable and so sophisticated!" (Recipe type: drinks (Prep time: 5 min) (servings: +/- 4 persons) (season: all year) (pool: 1)

Oat and Cranberry Cooler
B3151646-7533-4778-8C7453D33D0EA670<br>Alpro_LFC-2.jpg

Oat Banoffee Latte

Oat Cappuccino
B6B90640-FD90-4D2E-B90FB9B60514FAF1<br>MINI BANANA PANCAKES-1x1-080.tif

Oat Chip Pancakes
2F7956C7-C5C0-4251-AA940D6017190F1A<br>A_FYY_NA_Master_Recipe_Image_RaspberryPancakes_NA_Drinks_Original_Oat_NA_TetraUHT_1L_HR-073.tif

Oat pancakes
4DA97DC1-A4BC-4821-BAC295AD2C93EC30<br>A_NA_NA_Master_Recipe_Image_oatmealwithapplepackshot___Drinks_Unsweetened_Oat_NA_TetraUHT_1l_HR_horizontal.tif<br>Oatmeal with apple Pimp your porridge with apple, blackberries and Alpro Oat Unsweetened Drink "1l Alpro Oat Unsweetened 160g porridge oats (quick cooking) 2 eating apples 250g blackberries 4 tbsp shelled pistachio nuts (optional)" "1. Core and thinly slice the apples. 2. Pop in a pan along with the Alpro Oat Unsweetened and the porridge oats. 3. Bring to the boil then reduce to a simmer. Keep stirring for around three minutes until it’s nice and thick and smooth. 4. Spoon into four breakfast bowls and top with the blackberries, pistachio nuts if you like them, and an extra splash of Alpro Oat Unsweetened. Ready in a flash and packed with oaty, fruity goodness!"

Oatmeal with apple and blackberries

Oatsome Donuts

Oven-baked Sweet Potato with Spicy Chickpeas
3FC5E059-6D00-4FD8-AA1F840E0DD486A2<br>A_GFY_NA_Global_Recipe_Image____GreekStyle_NA_Oat_NA_Pot_400g_HR_OvernightTiramisu_3x2.tif<br>Overnight oat tiramisu Layers of creamy coffee heaven made with Alpro Greek Style oat 100g rolled oats 400ml Alpro Oat drink 150 g Alpro Greek Style oat + extra for topping 2 tbsp maple syrup 6-8 ladies fingers biscuits 4 Espresso coffees Unsweetened cacao powder 1. Mix together the oats, Alpro Oat drink, thick and creamy Alpro Greek Style Oat and maple syrup. Pop into the fridge and chill overnight. 2. Next morning, make 4 espressos and quickly dip the ladies' fingers into the coffee. 3. Layer half of them into the bottom of 4 large glasses or, uber cool, mason jars. Add a dusting of cocoa and a layer of the overnight oats. Repeat with another layer of the dipped biscuits, cocoa and oats, and finish with Alpro Greek style oat and cocoa powder on top. 4. Keep covered and chilled until you're ready to serve. Deeeelish with a capital D! (Recipe type: Breakfast/dessert (Prep time: 10 min) (baking time: ) (cooling time: overnight) (servings: +/- 3 persons) (season: all season) Caption: “No tiramisu for me, thanks” said nobody. Ever. And when served up with a plant-based twist, this Italian classic is a t-oat-al crowd pleaser! (2x heart-eyes emoji)

Overnight Oat Tiramisu
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Pancakes with caramelised banana
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Pancakes with Garlic, Spinach and Mushroom

Pea and Edamame Soup
89142DFF-1F08-451E-92A528C1B2609232<br>A_GFY_NA_Master_Recipe_Image_PizzaBianca__PBAQ_NA_Soy_NA_Pot_500g_HR_ horizontal-477.tif<br>Pizza Bianca Go green, with this veg-packed pizza made with Alpro Plain soya alternative to Greek style yogurt "The dough: 400 g self-raising flour + extra for shaping 1 tbsp Italian seasoning + extra to finish off 1 tsp salt 300g Alpro soya alternative to Greek style yogurt plain The topping: 1 tbsp fresh sage 3 spring onion ½ zucchini 12 green olives, pitted 200g Alpro Plain soya alternative to Greek style yogurt (50ml per pizza) 2 tbsp nutritional yeast flakes A handful of frozen peas or edamame beans, defrosted A handful of watercress, to serve" "1. Start by pre-heating your oven to 200°C and cover a large baking tray with a baking sheet. Then make the dough. In a large bowl, whisk together the flour, salt and italian seasoning. (if you don’t have pre-mixed seasoning, make your own by grinding a mix of dried basil, oregano, rosemary, thyme, sage and coriander and blending with a little garlic powder.) Add the Alpro Plain soya alternative to Greek style yogurt, and stir together well using a rubber spatula until you have a smooth dough. 2. Divide the dough into four and flatten each piece with your hands to make a pizza shape and arrange them on your baking tray. 3. Now make the sauce. Finely chop the sage and add it to the Alpro Plain soya alternative to Greek style yogurt along with the nutritional yeast flakes. Season with salt and pepper to taste. Then on to the topping. Chop the spring onions, slice the zucchini and halve the olives. 4. Now the final assembly. Cover the pizza doughs with the sauce and finish with the spring onion, zucchini, green olives and peas. Sprinkle with olive oil, season with salt, pepper and scatter on a few extra Italian herbs. Bake in the hot oven for 15-20 minutes and serve with watercress and any sauce that’s left over, if you like. Tip: If you want to cook this on a BBQ, pre-bake the pizza doughs until they start to brown. (5-6 min) then take them off, add the sauce and toppings and put back on the BBQ until the veggies are nice an soft." lactose free, veggie, vegan /pizza-bianca (Recipe type: MAINS (Prep time: 25 min) (baking time: 15-20 min) (servings: +/- 4 persons) (season: all year) (pool: 1) NOT TO BE TRANSLATED / / To make it extra green, add some finely chopped spinach to the sauce Gluten free? No problem - use gluten-free self-raising flour. Alpro Plain soya alternative to Greek style yogurt Alpro, Alpro recipe, pizza, bianca, greek, flatbread, green, veggie, vegan, BBQ, summer

Pizza Bianca

Plum Cobbler

The Ultimate Plant-Based Potato Dauphinoise

Quick Greek Style Granola Parfait
4D31C531-A7B4-4173-BB30D235ED0E1E25<br>A_Absolutely_NA_Master_Recipe_Image_QuinoaBreakfastBowl__PBAY_Absolutely_Coconut_Plain_Pot_350g_HR_ horizontal031.tif<br>Quinoa Breakfast Bowl Start your day with a smIle and Alpro Absolutely Coconut " 35g Alpro Absolutely Coconut 60g cooked quinoa trio / tricolour quinoa (a mix of red, black and white quinoa) 40g fresh strawberries 4 tbsp organic almond butter 10g coconut powder 2 sprigs of mint " "1. Split the Alpro Absolutely Coconut between two bowls. 2. Top each bowl with the cooked quinoa, half the strawberries and a drizzle of almond butter. 3. Sprinkle a little coconut powder on top and finish with a sprig of mint. 4. Eat straightaway and get your day off to a flying start!" lactose free, veggie, gluten free, vegan /quinoa_breakfast_bowl (Recipe type: breakfast (Prep time: 5 min) (baking time: /) (cooling time: /) (servings: +/- 2 persons) (season: all year)

Quinoa Breakfast Bowl
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Valentine`s Raspberry Pancakes

Red Lentil, Sweet Potato & Coconut Soup
23E9F0A9-502F-4053-9C0C246AB9A6B950<br>A_Moments_Moments_Master_Recipe_Image____Drinks_Origins_Coconut_NA_TetraUHT_1l_HR_RedThainoodlesoup 3x2-036.tif<br>red_thai_noodle_soup_title Red Thai Freezer Soup red_thai_noodle_soup_subtitle Get ahead of the weather, with this ready prepped winter warming Thai soup! red_thai_noodle_soup_ingredients "2 large sweet potatoes (scrubbed, but no need to peel) 1 red onion 2 garlic cloves 5cm ginger 2 sweet red peppers 110g Thai red curry paste 1L Alpro Coconut drink 300g whole wheat noodles, cooked Fresh coriander Dried chillies, ground 1 lime" red_thai_noodle_soup_preparation "1 Roughly chop the sweet potato, red onion, garlic, ginger and sweet pepper. Pop the lot into a Ziplock freezer bag. (The stand-up ones designed for easy pouring are ideal.) 2 Add the Thai red curry paste and Alpro Coconut drink to the veggies. Seal and freeze until you need it. 3 When you're ready, just take it out of the freezer. 4 Bring it to a boil and simmer till the veggies are soft, then whizz with a stick blender until you have a smooth, creamy, deliciously spicy soup. Serve and enjoy!" red_thai_noodle_soup_tags veggie, vegan, lactose free red_thai_noodle_soup_url /Red-Thai-noodle-soup red_thai_noodle_soup_info (Recipe type: LUNCH/DINNER (Prep time: 10 min) (cooking time: 20-25 min) (cooling time: x ) (servings: for 4-6) (season: all seasons) red_thai_noodle_soup_lactosetip / red_thai_noodle_soup_veggietip / red_thai_noodle_soup_trendtip / red_thai_noodle_soup_glutentip use gluten free noodles red_thai_noodle_soup_product Alpro Coconut drink red_thai_noodle_soup_searchterms Alpro, Alpro recipe, coconut, soup, thai, winter soup, freezer, noodle, red thai, dinner, plant based

Red Thai Freezer Soup
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Rice Pudding with Berry Compote
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Mega Rich Espresso Pots
2BFE287D-5277-4897-A4E8994A61BF5FD4<br>R+T-Alpro_UnsweetenedRecipes-ManlyPasta_02610.jpg<br>Serves: 4 Total time: 50 minutes Ingredients: 4 garlic cloves 400g cherry tomatoes Few sprigs thyme Olive oil 400g spaghetti 400g tenderstem broccoli 1 onion, finely chopped 1/2 tsp chill flakes 5 tbsp plain flour 1L Alpro Oat Unsweetened drink ½-1 lemon, juice 50g pine nuts 40g cashew nuts roughly chopped 40g almonds, roughly chopped To serve: Large bunch of fresh basil leaves Drizzle of Extra Virgin Olive Oil Method: 1. Preheat the oven to 200C/180Cfan/gas mark 6. Put the garlic cloves and whole cherry tomatoes on a baking tray. Season with salt and pepper, thyme and toss through olive oil. Roast for 25-30 minutes until blistered and a little coloured, remove from the oven and set aside. 2. Meanwhile, bring a large pan of water to the boil and cook the pasta to pack instructions. Add the broccoli florets for the last 3 minutes of cooking time, then drain and set aside. 3. In a large deep saucepan, heat 2 tbsp of oil over a medium heat and add the onion. Gently fry for 5-8 minutes until softened and a little coloured. Add the chilli flakes and flour and fry for a few minutes until bubbling. 4. Remove from the heat and gradually add the Alpro Oat Unsweetened drink. Stirring all the time, then put over a medium heat and stir regularly until the sauce thickens and bubbles. Season with salt and pepper and a squeeze of lemon. Toast the pine nuts, cashews and almonds together until golden in a small non-stick frying pan. 5. Toss the spaghetti and broccoli through the sauce. Top with the roasted tomatoes, toasted nuts, a handful of fresh basil and drizzle of olive oil.

Roasted Tomato and Broccoli Pasta
88137759-6818-4511-B9B34C67FC41B9A5<br>A_GFY_NA_Master_Recipe_Image_Flatbread__PBAQ_NA_Soy_NA_NA_500g__ HR_withpack_horizontal.tif<br>Braided flatbread with roasted tomato. A brilliant brunchtime savoury bake made with Alpro Greek Style. Ingredients: 1 tsp sugar 125ml lukewarm water 7g dried yeast 500ml flour 125g Alpro Greek Style 1 tsp salt 1 garlic clove, finely grated Olive oil 4 tbsp green pesto (plus extra for serving if you like) 4 medium tomatoes (with stems if you can) Salt & pepper to taste 1. Preheat your oven to 180º. Then activate the yeast. In a small bowl, mix together the sugar, warm water and yeast. Leave for around 10 minutes – when it looks foamy, the yeast is activated and it’s ready to use. 2. Now for the dough. On a flat surface, make a little heap of the flour. Make a well in the middle and add the yeast mixture, Alpro Greek Style, salt, garlic and a drizzle of oil. Bring it all together and knead the dough for about 10 minutes until it’s sticky and glossy. Pop into a bowl, cover with a damp cloth and leave it for around an hour in a warm place to rise – it should be double the size. (In a gently warmed oven or near a heater is ideal.) 3. Create your plaits. Divide the dough into 4 pieces. On a floured surface shape each one into a ball then roll out into a round ""pizza"" shape, about 20cm across. Spread a tablespoon of pesto evenly over each round then roll it up tightly. With a sharp knife slice lengthwise down the middle of each ‘sausage’. Braid the two sections together, trying to keep the cut side on top. (That’s what creates the fanatastic twisted effect.) 3. Arrange the tomatoes on a baking tray lined with baking paper, spacing out well. Wrap a dough plait around each tomato and pinch the ends together to form a wreath. Drizzle with olive oil, season with salt and pepper. 4. Pop in the oven and bake for 20-25 minutes until the bread is light golden brown. Use a slice to slide onto plates, serve warm with a little extra pesto on the side if you like. Lunch, brunch, delish whenever!

Braided Flatbread with Roasted Tomato
E01D6708-E9DA-4AA4-B41BC4D2966B1D8D<br>OAT COOKIES_00008.tif<br>150 g all-purpose flour (sifted)150 g oat flakes (not quick-cooking)2 ts baking powder2 tbs honey1 tbs vanilla sugar70 g dried cranberries 1 ts cinnamon powder 3 tbs Alpro baking margarine (melted) 1 large egg (lightly beaten) 200 ml Alpro oat original drink pinch of salt 1. Preheat the oven to 200°C. In a medium bowl, whisk together flour, oat flakes, baking powder, salt, vanilla sugar, cranberries and cinnamon2. In a small bowl, whisk together with the Alpro baking margarine, egg, honey and Alpro oat drink until combined, add to flour mixture. Stir until batter is evenly moistened. 3. Drop 1 tablespoon of batter onto a baking sheet and repeat until all the batter is on your baking sheet. Bake until golden brown, 15 à 20 minutes.4. Let the cookies cool on a wire rack for 5 minutes and serve.

Soft Oat Cookies
9433EB65-FCE9-4496-BEBE40E3E10EE271<br>A_Cream_NA_Master_Recipe_Image_tomatoredpepperpastacookingsoy___PBAC_NA_Soy_NA_TetraFresh_250ml_HR_horizontal_nopack.tif<br>SPAGHETTI IN A RICH ROASTED TOMATO & PEPPER SAUCE - VIBRANT AND CREAMY WITH A HINT OF SPICE, MADE WITH ALPRO COOKING SOYA OR PBAY PLAIN NO SUGARS 5 large tomatoes 2 cloves garlic 2 onions 250g mixed cherry tomatoes 1 tsp chili powder 2 tsp curry powder 20 g fresh basil 250g grilled peppers (from a jar) 400g vegan & gluten-free spaghetti 250ml Alpro Cooking Soya OR 250g Alpro plant based alternative to yoghurt plain No Sugars 1. Start by preheating your oven to 160°C, line a baking tray with parchment paper and bring a large pot of salted water to the boil. 2. Cut the large tomatoes and one of the cloves of garlic in two, and coarsely chop one of the onions. Pile them into your lined tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for 40 minutes. 3. Finely dice the rest of the onion and garlic, warm olive oil in a large skillet and sauté them over a medium heat until soft. Halve the cherry tomatoes. Season the onions and garlic with salt, pepper, chili powder and curry powder, then toss in the cherry tomatoes, turn down the heat and sauté for 5 more minutes. 4. Meanwhile, put the roasted tomatoes, half the fresh basil and the grilled peppers in a blender and whizz until you have a smooth sauce. Season to taste with salt and pepper. 5. Cook the pasta according to the instructions on the pack. 6. Grab your skillet of veggies, and stir in the pepper sauce and the Alpro Cooking Soy OR Alpro plant based alternative for yoghurt plain No Sugars. Let it all simmer for six more minutes. 7. Finally, drain the cooked pasta, tumble into the skillet and stir to coat every strand with the sauce. Scatter with the rest of the chopped basil and serve straightaway. (Recipe type: DINNER (Prep time: 15 min) (Cooking time: 35) (servings: +/- 4-5 persons) (season: all seasons)

Spaghetti in a Rich Roasted Tomato & Pepper Sauce
78402C84-F60D-4D0B-B6E7B53BFECF56F2<br>A_GFY_NA_Master_Recipe_Image_SquashRisotto_3x4__Drinks_NS_coconut_NA_TetraUHT_1l_HR_horizontal-046.tif<br>Spiced Chickpea and Squash Risotto An aromatic one-pot wonder made with Alpro Coconut Drink Original "45ml (3 tbsp) vegetable or mild olive oil 2 large red onions, finely sliced 3 cloves garlic, peeled & finely chopped 1 medium-hot chilli, deseeded & finely chopped 20g fresh root ginger, peeled and finely chopped (optional) 275g Alborio or Carnaroli risotto rice 900g squash or pumpkin, peeled, deseeded & cut into 1 cm cubes 250g leeks, cabbage or peas (or a mixture of them all) 1 vegetable stock cube dissolved in 500ml boiling water, kept warm on the hob 550ml Alpro® Coconut drink 400g can or carton chickpeas, drained & rinsed Zest & juice of 2 limes Salt & pepper, to season Chopped fresh coriander to garnish" "1. In a large saucepan, heat 30ml/2 tbsp of the oil and cook the onions over a low heat for 10 minutes, giving them an occasional stir. Cooking them long and slow like this makes them deliciously sweet! Then turn up the heat, add the garlic and chilli and cook for a further minute. 2. Now add the rest of the oil to the pan and pour in the rice, stirring well to make sure all the rice grains have a nice coating of oil. Add the squash or pumpkin and your choice of veggies and mix in. 3. And now, the secret of a successful risotto. Patience! Add the hot stock bit by bit, and keep on stirring over a medium heat until the rice has soaked it all up before adding more. So, start with 200ml of stock, then add the Alpro Coconut drink in the same way. It should take about 20-25 minutes. 4. Now pour in the chickpeas, the zest & juice of the limes and season to taste. Serve straightaway with a scatter of the chopped fresh coriander. It’s all the colours of autumn on a plate." lactose free, gluten free, veggie, vegan /squash-risotto (Recipe type: MAIN (Prep time: 35 min) (cooking time: 25 min) (baking time: x min) (cooling time: x min) (servings: +/- 6 persons) (season: autumn) (pool: 1) NOT TO BE TRANSLATED / / / / Alpro Coconut Drink Original Alpro, Alpro recipe, main, risotto, pumpkin, squash risotto, pumpkin risotto, veggie risotto, italian

Spiced Chickpea and Squash Risotto

Spiced Shakshuka

Spiced Vegetable & Lentil Lasagne

Spiced Veggie Shawarma with Alpro Tahini Dip

Spicy Avocado Toasts

Spinach, Squash & Lentil Dahl with Raita
FC6AC3AE-34C1-49BF-A193B62D1EAE5332<br>A_Protein_HighProtein_Master_Recipe_Image____Desserts_HighProtein_Soy_Vanilla_Pot_250ml_HR_FROZEN PUDDING BARK (9X16)-100.tif

Mango and Strawberry Bark
389962E5-D0DB-46B2-A2546F4ADFCC8881<br>A_GFY_NA_Master_Recipe_Image_SummerFruitTrifle__Dessert_NA_Vanilla_NA_Pot_250g_HR_horizontal-351.tif<br>Summer Fruit Trifle A fresh, fruity finish to a meal made with Alpro Desserts Vanilla + Alpro Plain plant-based alternative to Greek style yogurt "For the sponge 3 eggs 75g caster sugar 75g self-raising flour 1 tsp vanilla extract 1 tblsp boiling water The rest 400g fresh strawberries & raspberries (add 4-6 tbsp water) or frozen fruit (defrosted) 6 tbsp kirsch or amaretto liqueur (optional), or use orange juice 525g Alpro® Desserts Vanilla 400g Alpro® Plain plant-based alternative to Greek style yogurt 25g flaked almonds, toasted" "1. Get ready. Pre-heat your oven to 180ºc/170ºc fan/gas 4, and grease or line a 23 x 23 x 6 cm square cake tin. Find yourself a pretty glass bowl to put your trifle in. (18-20cm x 10cm deep is the perfect size, and the glass will show off all your lovely layers.) Toast your flaked almonds in a shallow frying pan over a medium heat, turning them with a spatula to prevent burning as they cook really quickly. It’s well worth that little extra effort as they taste so wonderful toasted and the extra crunch is an added bonus. As soon as they start to colour tip out of the pan and let them cool down. 2. Make the sponge. Separate the eggs into two bowls. Put the whites into a medium bowl and whisk until they form soft peaks, then carry on whisking you gradually add the sugar then finally add the yolks 3. Sieve the flour and gently fold it into the mixture with a metal spoon, keeping in that all-important air. Add the vanilla extract and the boiling water around the edge of the bowl then carefully fold it in, too. Pour into your tin and bake in the oven for 12-15 mins, until well risen and ‘springy’ when touched, then let it cool down on a wire rack. 4. Over a low heat, cook the fresh fruit in a small saucepan along with 4-6 tbsp water until soft, taking care not to let the water evaporate. Then put it to one side to cool. (Frozen fruit won’t need cooking.) 5. Now the fun part, putting all the layers together. Cut the sponge into 9 pieces and cut each slice horizontally through the middle, (so you have 18 pieces of sponge). Using half of the slices, line the base and sides of your bowl. Soak the sponge with the liqueur or orange juice, making sure it’s even. 6. Spoon half the fruit over the first layer of sponge. (If you’re using frozen berries, you won’t need all of their juice.) Now add the rest of the sponge and arrange the other half of the fruit on top of that. 7. Spoon on the Alpro® custard followed by a generously thick layer of the Alpro® Plain plant-based alternative to Greek style yogurt. Sprinkle the toasted almonds over the top, and if you have some fresh fruit to hand that’ll just finish it off nicely." lactose free, veggie /summer-fruit-trifle (Recipe type: DESSERTS (Prep time: 20 min) (cooking time: 15 min) (baking time: x min) (cooling time: x min) (servings: +/- 6 persons) (season: all year) (pool: 1) NOT TO BE TRANSLATED / / / / Alpro Desserts Vanilla + Alpro Plain plant-based alternative to Greek style yogurt Alpro, Alpro recipe, desserts, trifle, summer dish

Summer Fruit Trifle
EF770CBF-8EB4-4AEC-853839DDC657DE20<br>A_Moments_Moments_Master_Recipe_Image____Drinks_Origins_Soy_Plain_TetraUHT_1l_HR_Cucumber&pearsmoothie-084<br>

Super Greens Smoothie

Sweet Potato Curry
E1095801-CADB-49C8-96955AEDD2E4941F<br>A_NA_NA_Master_IG_Image_blueberrycakepackshot___GreekStyle_NA_Soy_NA_Pot_400g_HR_1x1.tif<br>Tender Blueberry Cake A luscious melt-in-your-mouth cake with creamy textured Alpro Plain Soya alternative to Greek Style yogurt "180g biscuits 50g melted Alpro Baking & Frying 800g Alpro Plain Soya alternative to Greek Style yogurt80g cane sugar 100ml vegetable oil (sunflower oil or rapeseed oil) 4 eggs 250g blueberries 2 mandarins 1 vanilla pod 1 lime " "1. Creamy on top, crunchy underneath, fruity all the way through! Preheat the oven to 180 °C and grease the sides of a cake tin. Crush the cookies and mix them with melted Alpro Baking & Frying Margarine then spread evenly over the base of the tin. Keep cool until you’re ready to use. 2. Whisk the Alpro Plain Soya alternative to Greek Style yogurt with the cane sugar, oil and egg yolks until it’s smooth and creamy. Add the seeds from the vanilla pod, the lime zest and 2 tablespoons of lime juice and mix in. Add extra lime or vanilla if you think it needs it. 3. Whisk the egg whites until stiff and gently fold in the Alpro mixture, keeping it light and fluffy. Arrange the mandarins and half of the blueberries over the biscuit base. Then scoop the Alpro Plain Soya alternative to Greek Style yogurt filling over the top and bake in the preheated oven for 40-45 minutes until the top of the cake is golden brown. 4. After it cools down, decorate with the rest of the blueberries and a sprig or two of mint. Stand back and admire. You made that! "

Tender Blueberry Cake

Thai Green Veggie Curry
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Toad in the Hole
1E034BB4-D4D8-4B63-80605B115DDD68DF<br>Tofu Thai green curry. Branded (3). Landscape.jpg

Tofu Thai Green Curry
80973763-0B26-4BE9-83385CBFAA34245D<br>A_FYY_NA_Master_Recipe_Image_FrozenMangoBowl__NA_PBAY_Protein_Soy_NA_Pot_200g_HR_Protein_Tropical_CROP-045.tif<br>grated_frozen_mango_breakfast_bowl_title Tropical mango breakfast bowl grated_frozen_mango_breakfast_bowl_subtitle Start your day the tropical way. Slow and easy! grated_frozen_mango_breakfast_bowl_ingredients "1 pot Alpro Plant Protein Tropical ½ mango 1 tbsp maple syrup 2 tbsp toasted coconut granola" grated_frozen_mango_breakfast_bowl_preparation "1 Freeze the mango – or any fruit you fancy or have left over – overnight. 2 The breakfast bowl fun begins! Start with generous dollops of Alpro Plant Protein Tropical. 3 Grate the frozen mango over the top and finish with maple syrup and granola. 4 One mouthful and you're chilling on your own personal paradise island!" grated_frozen_mango_breakfast_bowl_tags Vegan grated_frozen_mango_breakfast_bowl_url /grated-frozen-mango-breakfast-bowl grated_frozen_mango_breakfast_bowl_info (Recipe type: Breakfast/snack (Prep time: 5 min) (baking time: x) (cooling time: overnight ) (servings: for 1 serving ) (season: all season) grated_frozen_mango_breakfast_bowl_lactosetip xx grated_frozen_mango_breakfast_bowl_fruit_tip Use any fruit you prefer grated_frozen_mango_breakfast_bowl_trendtip   grated_frozen_mango_breakfast_bowl_glutentip Use gluten-free granola grated_frozen_mango_breakfast_bowl_product Alpro Plant Protein Tropical grated_frozen_mango_breakfast_bowl_searchterms Alpro, Alpro recipe, protein, breakfast bowl, breakfast, plantbase, vegan, healthy snack, protein packed, trend, frozen fruit

Tropical Mango Protein Breakfast Bowl
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Strawberry Matcha Latte​
90B5C22C-A327-4860-BB8EC81A6D731882<br>A_Protein_HighProtein_Master_Recipe_Image____Desserts_HighProtein_Soy_Vanilla_Pot_250g_HR_vanillaraspberrysmoothiebowl-9x16-080<br>

Vanilla Raspberry Smoothie Bowl
E1BE7599-826B-4519-9E5423D7DFAB01D6<br>A_GFY_NA_Master_Recipe_Image_VeganColeslaw_3x4__PBAY_NA_Soy_NA_Pot_500g_HR_horizontal-136.tif<br>Vegan Coleslaw Crisp, crunchy and 100% plant-based, made with Alpro Plain soya alternative to Greek Style yogurt "The veg: 400g mixed white and oxheart/sweetheart/pointed cabbage 1 large carrot, peeled 1 red apple 60g cashew nuts, salted and roasted 2 tbsp sesame seeds, mixed handful of mint and coriander leaves The dressing: (vary the amounts to taste) 400g Alpro Plain soya alternative to Greek Style yogurt 4 tbsp white balsamic vinegar 1 tsp agave syrup 1 lemon, zest and juice ½ garlic clove 1 tsp ground cumin" "1. Prep the veggies. Finely chop the cabbage and coarsely grate the carrot. Slice the apple into julienne strips. Then pop the whole lot into a large bowl and toss together. 2. Now for the dressing. Mix the Alpro Plain soya alternative to Greek Style yogurt, balsamic vinegar, agave syrup, lemon juice and zest, finely chopped garlic and cumin and season with salt and pepper. 3. Pour the dressing over the salad mix and stir through until all the veggies are nicely coated. Finely chop the herbs, add them to the mix and leave for 10 minutes for all that fab flavour to blend together. 4. Finally, for a little extra crunch coarsely chop the cashew nuts and scatter over the salad along with the sesame seeds. The perfect side for summer BBQs!" lactose free, veggie, vegan, gluten free /vegan-coleslaw (Recipe type: SIDEDISH (Prep time: 25 min) (servings: +/- 4 persons) (season: all year) (pool: 1) NOT TO BE TRANSLATED / / / / Alpro Plain soya alternative to Greek Style yogurt Alpro, Alpro recipe, side dish, coleslaw, cabbage, summer, BBQ

Vegan Coleslaw

Vegan Eton Mess
FCCFA4DF-D201-4B3B-84CC76F4DD25118B<br>ALPRO Almond Pannekoeken -255.tif<br>Vegan French Crêpes with Chocolate & Almond Flipping fabulous crêpes, made with Alpro Almond drink "800ml Alpro Almond drink 300g plain flour 1 tsp baking powder 1/2 tsp salt 5 tbsp cane sugar 1 tbsp cornstarch 2 tbsp sunflower oil 1 tsp ground cinnamon 1/2 tbsp vanilla essence To cook: plant-based butter/spread Toppings: Peanut butter Melted vegan chocolate (70%+) Toasted almonds Red fruits (optional)" "1. Make the batter. Put all the ingredients apart from the spread in a blender and whizz until smooth. Easy peasy! 2. Melt a knob of plant-based spread in a pancake skillet and ladle in a thin layer of batter. Flip when you see bubbles appear and pile up the cooked crêpes on a plate – keep them warm until you're ready to serve. 3. Repeat until all your batter is used up. 4. Serve hot, folded into quarters, topped with dollops of peanut butter, melted chocolate and a scatter of toasted almonds. Bon appetit!" lactose free, veggie, vegan /vegan_french_crêpes (Recipe type: SNACK/DESSERT (Prep time: 10 min) (baking time: 30) (servings: +/- 16 pancakes) (season: all seasons)

Vegan French Crêpes
A9016D6E-3B2F-4ED1-8D252D2F4169BEBA<br>A_DGFY_Cream_Global_Recipe_Image____PBAC_NA_Soy_NA_TetraUHT_250ml_HR_Horizontal_veggiemeatballsincreamy tomato sauce_withoutpack_3x2.tif<br>recipe is coming

Vegan Meatballs in Tomato Sauce

Vegan Tuna in Jacket Potato

Vegetable & Bean Bake
CE7049A0-E07F-4FFA-B4496E42D5001BDF<br>A_NA_NA_Master_Recipe_Image_vegetablestew___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Vegetable Stew Warm up with this wholesome, hearty stew made with Alpro Plain Soya alternative to Greek Style yogurt "220g Alpro Plain Soya alternative to Greek Style yogurt 600ml water 900g vegetables: potato, pumpkin and sweet potato 200g spinach 2 onions 2 garlic cloves 4cm ginger, grated ½ red chilli pepper (optional) 500ml tomato passata 1 ½ tbsp garam masala or ras el hanout 1 tbsp curry powder 1 tsp turmeric 1 lime, juice Fresh coriander 2 tbsp olive oil or coconut oil Salt & pepper" "1. First peel the veggies and cut into equal sized chunks. Finely chop the onion and chilli; grate the ginger and crush the garlic. 2. Next, heat the oil and fry onion, garlic, ginger and chilli until the onions are translucent. Add the spices and cook for 1-2 minutes, stir-frying to release all the wonderful aromas. Add all the veggies (except the spinach), tomato passata, water and coriander. 3. Let it simmer for 20-30 minutes on a low heat, stirring frequently until the potatoes are soft. Now add the spinach and Alpro Plain Soya alternative to Greek Style yogurt and simmer for a further 2 minutes just to wilt the spinach. 4. Season with salt and a little lime juice. Serve steaming hot, sprinkled with a few extra fresh coriander leaves if you like. A super-sustaining, one pot meal in a bowl!"

Vegetable Stew

Veggie Cottage pie

Very berry Christmas clafoutis
C945061D-7EE6-495E-902C7E8123FDF12D<br>A_GFY_NA_Master_Recipe_Image_vegancarbonarapackshot___PBAY_NS_Soy_Plain_Pot_500g_HR_horizontal.tif<br>Vibrant vegan Pasta Carbonara 400g wholewheat pasta 16 sun-dried tomatoes (the dry ones, not in oil) 2 tsp soy sauce 2 tsp smoked paprika powder 1 tbsp olive oil 1 onion, finely chopped 2 cloves of garlic A handful of fresh parsley leaves, 200ml Soya Plain No sugars plant-based alternative to yogurt 3 tbsp nutritional yeast powder Salt Black pepper "Preheat the oven to 180 °C. Cut the sun-dried tomatoes into thin strips, mix with soy sauce and smoked paprika powder. Lay on a baking dish and bake in the oven for 2 to 3 minutes. Meanwhile, cook the pasta al dente according to the instructions on the package. Heat oil in a large saucepan over medium heat. Bake the finely chopped onion and garlic until the onion is translucent. Drain the pasta but keep 80 ml of cooking water. Add to the pasta, sun-dried tomatoes, the onion and mix in the Alpro Plain No Sugars, cooking water and nutritional yeast. Mix well and season with pepper and freely with extra salt. Serve immediately with parsley."

Vegan Pasta Carbonara
4F36FE73-2652-40D6-ADCF649DF0EAA6FC<br>A_GFY_NA_Master_Recipe_Image_BlueberrySour_3x2__Drinks_NA_Soy_NA_TetraUHT_1l_HR_horizontal-764.tif<br>Virgin Blueberry Sour A vegan take on a cooling classic, made with Alpro Original Soya Drink "200g blueberries + extra to decorate 2 lemons (juice) 1 tbsp agave syrup 100ml Alpro Original Soya drink 2 tbsp aquafaba (the liquid from a can of chickpeas – which you can use in one of our other tasty recipes!) 300-400ml ginger ale (depending on the size and type of your glasses – around 100 ml per person) 4 ice cubes" "1. Crush the blueberries in the base of a cocktail shaker, then add the lemon juice, agave syrup, Alpro Original Soya Drink and the aquafaba. 2. Shake once (around 20 sec) without the ice to make the aquafaba foamy, then add the ice and give it another quick 10 second shake. 3. Strain and half fill your glasses. 4. Finish with a splash of ginger ale and some extra blueberries." lactose free, veggie, vegan, gluten free /blueberry-sour-mocktail (Recipe type: DRINKS (Prep time: 15 min) (servings: +/- 3-4 persons (depends on the type glass, a cocktail coupe: 4p - larger glasses: 3p) (season: all year) (pool: 1) NOT TO BE TRANSLATED / / / / Alpro Original Soya drink Alpro, Alpro recipe, mocktail, blueberry, vegan, veggie, summer, BBQ, drink

Virgin Blueberry Sour
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Yorkshire Puddings
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Have you got a question about the Alpro Barista collection?

Alpro Barista is Alpro’s range of plant‑based drinks specially crafted for coffee and all your drink creations.

They’re designed to deliver great taste, creamy texture and reliable performance when steamed, frothed or poured so people can recreate café‑quality drinks at home or in cafés.

The range spans core favourites (oat, coconut, soya and almond) and on‑trend flavours (caramel, vanilla and cinnamon), giving versatility for everything from everyday lattes to more creative, café‑inspired drinks, while staying true to Alpro’s plant‑based, modern coffee culture credentials.

Barista‑style plant‑based drinks are specially made for coffee and tea. They’re designed to steam, foam and blend smoothly, creating a creamy texture and balanced taste that works perfectly with coffee. Regular plant‑based drinks are made for everyday use, like cereal or drinking on their own, so they don’t always perform as well in hot beverages.

In short, barista‑style drinks help you recreate café‑quality coffee at home, with better foam, texture and flavour balance.

Soya, almond and coconut barista are gluten free. Oat barista may contain other cereals containing gluten.

We include a small amount of sugar in our barista drinks to add a little extra sweetness and balance the flavour. When we add sugars, it is kept as low as possible, while still giving the desired taste.

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