Yesterday I wanted homemade ice cream. My recipe is pretty basic – 1 part vegan condensed milk and 2 parts vegan cream. Sadly, there was no vegan condensed milk in the house, so I tried making something similar. Got it in one go, and it worked brilliantly.
You need a high-speed heavy duty blender for this. If you don’t have one, soak the cashews in warm water for four hours and drain before use.
1 cup raw, unsalted cashews
1 cup vegan double cream – Elmlea, Coconut Collaborative, and Flora are brands I’ve used
1/2 cup white sugar
1 teaspoon vanilla extract
Put all ingredients in the blender and blend on a high speed for about 2 minutes. The mixture will thicken as it blends. Store any leftovers in the fridge and use within four days.
I haven’t tried cooking with this yet, but it worked brilliantly in ice cream. I can also see it working for things like tres leches cake or limonada Suíça.
Fig and Pen 