This vegan cashew cream is so simple to make and it is the perfect alternative if you are intolerant to dairy. It is delicious served with strawberries or spread in a Victoria sponge cake!
100g Cashew nuts
1 Ripe banana
Soak the cashew nuts overnight.
The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container.
Store in the fridge and eat within 3-4 days.
This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!
2 Ripe Bananas
50g Cashew Nuts
The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.
The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!
Scoop out into a bowl and serve immediately. Store in a container in the freezer.