Ok, we know - the saying is "cool as a cucumber" but we think cashews are pretty cool too. Especially in the form of raw, dairy free cashew ice cream. What better way to stay cool on these hot days and feel okay about an everyday ice cream fix. But let's first explore how cashews can do so much more in the kitchen then you ever thought!
So what we are using for this fabulous ice cream is known as cashew cream - basically a vegan, dairy free alternative to heavy cream that can be used in very similar ways. Like heavy cream, cashew cream has a mild taste and high fat content perfect for creamy soups, alternative cheese spreads/fillings/sauces, and of course ice cream. You just need to remember to give yourself adequate soaking time for the cashews, so a little planning ahead, and a good high speed blender for best results. Cashew cream can be stored in the fridge in an airtight container and is best used within 3-5 days. Even if you are a little skeptical about the idea of a nut replacing your heavy cream, cashew cream is at least worth a try - it's only two ingredients and very simple to prepare. Also, since we are using raw cashews and fruit for this ice cream this is another raw post! Once you taste it we swear you won't know that this ice cream is dairy free, vegan and raw!
Mango Tango Raw Cashew Ice Cream
PREP TIME: 5 mins (plus 8 hour or overnight soak)
TOTAL TIME: 10 mins (plus 30 min-3 hour freeze)
Servings: ~ 1 pint
2 Cups frozen mango
1 Cup raw, unsalted cashews
1/4 Cup fresh orange juice
2 Tbsp pure, dark maple syrup
1/2 vanilla bean, inside scraped out or 1/2 tsp pure vanilla extract
Optional topping: chili lime salt for a kick! (we used Tajin brand)
Place 1 cup cashews in a bowl and cover with room temperature water. Allow cashews to sit for at least 8 hours or overnight to soften up. Drain and rinse soaked cashews and set aside. We prefer to use a good quality, high speed blender such as Vitamix or Blendtec to achieve the perfect texture for this ice cream. Add frozen mango, soaked cashews, orange juice, maple syrup, and vanilla bean to the blender and blend on high for 3 minutes or until a thick, creamy mixture forms. Store mixture in an air tight container in the freezer for a minimum of 30 minutes for soft serve like texture or 3 hours for a firmer, scoopable ice cream. If storing in the freezer for a later date, allow ice cream to thaw out a bit prior to serving, about 15-30 minutes on the counter.
PREP TIME: 2 mins (plus 8 hour or overnight soak)
TOTAL TIME: 5 mins
Servings: ~1 cup
1 cup raw, unsalted cashews
Place cashews in a bowl, submerge with water, cover with a lid and let sit on the counter for at least 8 hours or overnight. Drain and rinse cashews and add to a high speed blender with 1/2-3/4 cup filtered water. Blend on high for 3 minutes or until a smooth, luscious texture is formed. Vary the amount of water added to the blender based on the consistency of cream you like. Flavor sweet or savory or leave as is.
Now isn't cashew just so cool!? Save this recipe for cashew cream and start testing it out in the kitchen. Though ice cream is an August favorite we bet you will find many more uses for cashew cream throughout the year. You can bet we will be using it in recipes to come.
Jess and Cecelia
Jess and Cecelia welcome you to our kitchen. We are fun-loving and passionate foodies working to make the world a healthier, happier place one plant based recipe at a time.