November is vegan month and lets face it, there aren't many options available when it comes to vegans.
With hot sunny days upon us, everyone deserves a sweet treat to cool off this summer.
This vegan ice cream is easy to make and simply delicious.
2 cups raw cashew nuts soaked in water overnight
2 cups unsweetened almond milk
½ cup pure maple syrup
½ cup chopped walnuts
Drain water from cashews and place in high speed blender with one cup almond milk.
Blend slowly, gradually increasing speed until the mixture is smooth and creamy.
Add the remaining milk and maple syrup and process.
Pour into an ice-cream maker.
Add the chopped walnuts (½ cup) and churn until soft and ice cream forms.
Pour into a glass storage container and freeze about 1 to 2 hours.
Let it sit for 5 to 10 minutes before serving.
Make your own variations.
Try fresh chopped cherries and vanilla.
Recipe from: www.jan.zerr.comDaily Voice