The addition of orange liqueur and an easy coulis makes low-key dessert seem anything but.
What you need:
For the custard:
1 cup raw cashew pieces
2 cups plain soy creamer, divided
1 whole medium navel orange, sliced into wedges
3/4 cup sugar
1/3 cup orange liqueur
2 teaspoons vanilla
1/8 teaspoon salt
For the orange coulis:
1 whole medium navel orange, chopped
1/2 cup sugar
1/2 cup water
What you do:
1. In a blender, combine cashew pieces and 1 cup soy creamer and purée on high for a few minutes until smooth. Add oranges and purée again until completely smooth. Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine.
2. Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours.
3. For the coulis, in a blender combine all ingredients and purée on high for 3 to 5 minutes until smooth. To serve, spoon a dollop of coulis on each plate and top with the custard.
Photo by Hannah Kaminsky
Love vegan food as much as we do? Then you’re going to LOVE the VegNews Ultimate Vegan Meal Planner with THOUSANDS of editor-approved, easy-to-make recipes. On sale now for 40% off!Click here