Vanilla Ice Cream
A quick and easy treat, this cool dessert is the perfect vanilla vegan ice cream.
Makes one quart
What You Need:
- 2 vanilla beans
- 2 cups raw cashews or cashew pieces
- 2 cups purified water
- 1 cup maple syrup
What You Do:
- Cut the vanilla beans into small pieces. Grind to a fine powder in a coffee grinder.
- Place the ground vanilla, cashews, water, and maple syrup in a blender and process on high for at least one minute or until silky smooth. Put the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for a minimum of 1 hour or up to overnight.
- Once the mixture is well-chilled, pour into an ice cream maker and freezer according to the manufacturer's instructions. Serve immediately or transfer to an airtight container and store in the freezer until ready to serve.
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
More Flashbacks
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
