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Napa Valley Naturals Organic White Wine Vinegar -- 12.7 fl oz

Napa Valley Naturals Organic White Wine Vinegar
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Napa Valley Naturals Organic White Wine Vinegar -- 12.7 fl oz

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Napa Valley Naturals Organic White Wine Vinegar Description

  • Napa Valley Naturals White Wine Vinegar
  • Certified Organic
  • Barrel Aged - 6% Acidity
  • 100% Natural
  • Chemical & Sodium Free
  • Cholesterol & GMO Free

Certified Organic White Wine Vinegar is made from a blend of fine California white wines which are then aged in oak barrels, not stainless steel tanks. Use Organic White Wine Vinegar in salads, pastas, marinades and sauces. Or drizzle it on fresh vegetables right out of the bottle.


At Napa Valley Naturals, we are devoted to bringing you delicious, Certified Organic and all natural oils, vinegars, and pastas. We donate 10% of our profits to groups that support environmental preservation, sustainable agricultural practices, hunger prevention and community-based health initiatives. So, when you enjoy our great tasting, organic foods, you support a system of agriculture committed to leaving a legacy of clean foods and a healthy soil and Earth.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp.
Servings per Container: 25
Amount Per Serving% Daily Value
  Calories from Fat0
Total Fat0 g0%
  Saturated Fat0 g0%
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates2 g1%
  Sugars0 g*
Protein0 g*
Vitamin A0%
Vitamin C0%
*Daily value not established.
Other Ingredients: Grape must, wine vinegar.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Mango Nice Cream Sandwiches

[vc_row][vc_column][vc_column_text]This recipe transforms the basic ice cream sandwich into a tropical nice cream dream. The sweet yet puckery mango nice cream is made with real mango, coconut cream and coconut condensed milk with a perfect balance of lemon juice and zest. Sandwiching the creamy concoction is a from-scratch fluffy bittersweet chocolate sponge made with wholesome ingredients. Coconut sugar naturally sweetens the sponge with a low glycemic index, avocado oil is used as a vegetable oil alternative full of healthy fats and flax thickened with water replaces the eggs. There are so many reasons to love this vegan recipe! Small Homemade Mango Nice Cream Sandwiches With Chocolate Cake Are Scattered on Parchment Paper Surrounded by Chocolate Chips.

Mango Nice Cream Sandwiches

Chocolate Sponge


  • 5.6 oz. all-purpose flour
  • 1 oz. cocoa powder
  • 2 Tbsp. corn starch
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. baking soda


  • 4 oz. coconut sugar
  • 1/3 cup avocado oil
  • 1 cup non-dairy milk
  • 2 Tbsp. flaxseed meal


  • 2 tsp. white vinegar

Mango Nice Cream

  • 1 can coconut milk (refrigerated)
  • 2 yellow mangos or 10 oz. without skin
  • 5.5 - 6 oz. condensed coconut milk
  • Lemon zest from one lemon
  • 7-8 Tbsp. lemon juice

Sponge Cake

  1. Preheat convection oven to 350 degrees F and line 10x15-inch baking sheet with parchment paper.
  2. In large bowl, combine flaxseed meal and 5 Tbsp. water. Set aside 2 minutes to thicken.
  3. Add wet ingredients to thickened flaxseed and mix well.
  4. Add sifted dry ingredients to wet ingredients and mix well. Add white vinegar and gently mix.
  5. Pour batter into prepared baking sheet and smooth down evenly. Gently drop the pan on a flat surface 2-3 times to help the batter spread evenly.
  6. Bake 12 minutes or until a toothpick comes out clean. Cool completely.

Nice Cream

  1. Line an 8-inch square baking tin with parchment paper or plastic wrap.
  2. Cut sponge in half. With paper still attached, cut and trim edges of each half so they fit into the bottom of the baking tin.
  3. Peel off baking paper from one sponge half, being careful not to let it fall apart, and lay it on the bottom of the tin. (Note: If sponge cracks, do not worry as the ice cream will glue it together.)
  4. Scoop out chilled and solidified coconut cream from canned coconut milk and add to a blender (about 6.3 oz). Add ice cream ingredients and blend well. Optional: Add lemon juice and condensed milk.
  5. Pour it over prepared sponge and smooth down evenly.
  6. Carefully peel off paper from other sponge half, place it on top of ice cream and press down lightly. Freeze overnight.
  7. Remove from tin and let stand at room temperature until slightly softened. Cut with a warm knife.
  • For better texture, powder the coconut sugar in a grinder or blender.
  • Shop these vegan ingredients and more at Vitacost.


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