Unsweetened Better Half

$24.99 $24.99

Still can't let go of your half and half? Now you can with this breakfast gamechanger. Sip for sip our Better Half is an intensely rich almond and coconut version of half and half that's vegan, dairy free and guilt-free with just 15 calories and 0g sugar per serving.

 

Ingredients: Almondmilk (Water, Almonds), Coconut Cream, Natural Flavors, Calcium Carbonate, Sunflower Lecithin, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum.


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Elevate Your Morning

  • A great-tasting and satisfying vegan equivalent to dairy half and half
  • Blends seamlessly with coffee - hot or cold brew
  • Soy-free, dairy-free, gluten-free, carrageenan-free, non-GMO, kosher, vegan
  • Only 15 calories per serving
  • Unsweetened
  • Keto friendly

Made With:

Almondmilk (Water, Almonds), Coconut Cream, Natural Flavors, Calcium Carbonate, Sunflower Lecithin, Sea Salt, Potassium Citrate, Locust Bean Gum, Gellan Gum.


Perishable. Refrigerate After Opening. Shake Well For Best Taste.

Consume within 7-10 days of opening.

Ingredients

  • 2 tablespoon olive oil divided
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 pounds asparagus ends trimmed and chopped
  • 2 medium Yukon gold potatoes
  • Salt and pepper to taste
  • 4 cups vegetable broth
  • 1-2 cups Unsweetened Better Half
  • 1 lemon juiced
  • Grilled bread for serving
  • Chives for serving

Method

Vegan Asparagus Soup

Preheat oven to 400°F and place asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and roast for 10-15 minutes until the asparagus slightly softens.

Heat remaining olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until onions are translucent, about 5 minutes.
Add the potatoes, season with salt and pepper, then cook with the onions and garlic for a few minutes. Pour the vegetable broth and Creamer, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes.

Add the roasted asparagus into the pot. Uses an immersion blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender. Stir in the lemon juice and serve with grilled bread and chives, if desired.

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