Vanilla Cheesecake Ice Cream Vegan Caramel Sauce
Ingredients
3 C coconut milk or 2 cans full fat
¾ C cashews
½ C maple syrup
¼ C lemon juice
1 ½ Tbsp Vanilla Powder
½ tsp Himalayan salt
Preparation
Soak cashews for 2-4 hours before making the ice cream. Pour out the water from the bowl and pat them dry with a towel. Then proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results.
Add all of the ingredients to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it’s magic. Mine took about 30 minutes.
Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before to soften some before serving.
Ingredients Caramel Sauce
¼ C melted Earth Balance Margarine or
¼ C coconut butter (not oil)
4 Tbsp maple syrup
½ tsp vanilla powder
Preparation
To make the caramel sauce, melt some of the Earth Balance margarine and be sure it measures out ¼ cup. Add the syrup and vanilla mix with a fork. Add any water if desired, to reach a desired consistency. Pour over the ice cream.
This should be eaten within the next few days.
Tags: raw