This vegan blueberry cupcakes recipe is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Savannah Ziegler. To replace the eggs, she uses Blueberry Cultured Coconut Milk (yogurt) from So Delicious.
Savannah uses a few drops of blue food dye to send the blueberry message home. For a natural food dye option, try India Tree.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
By ingredients, this recipe for vegan blueberry cupcakes is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
For tree nut-free and dairy-free one pot creamy pasta, So Delicious offers Coconut Milk Beverage that can be used in place of the AlmondMilk.