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:
1. Cut vanilla beans into small pieces and grind to a fine powder in a coffee grinder.
2. In a blender, place ground vanilla, cashews, water, and maple syrup and process on high for at least one minute or until silky smooth. Put blender in freezer for 40 minutes to 1 hour or in refrigerator for a minimum of 1 hour or up to overnight.
3. Once 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.
Photo by Hannah Kaminsky
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!