Ingredients
Directions
Make the cashew cream: Drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor.
Blend until smooth.
Taste for flavor and adjust as you like, and/or add additional milk if you’d like a thinner consistency.
Make the Nice Cream: Add all of the Nice Cream ingredients to a food processor or blender. Blend until smooth.
Divide the Nice Cream between two freezer-safe bowls and place in the freezer for 1–2 hours, depending on whether you like it cold with a creamy texture or frozen with a water-ice texture.
To serve, top with Moringa Cashew Cream. Place any leftover cream in the refrigerator for up to 7 days or in the freezer (in a freezer-safe storage container) for 30 days.
Chef's Notes
Substitutions
Instead of blueberries, use strawberries or raspberries.
Add more delicious nutrition
Sprinkle with hemp or chia seeds.
Top with chopped walnuts, pecans, or almonds.
Nut-free
Use sunflower seeds in place of cashews for the cashew cream.
Ingredients
Directions
Make the cashew cream: Drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor.
Blend until smooth.
Taste for flavor and adjust as you like, and/or add additional milk if you’d like a thinner consistency.
Make the Nice Cream: Add all of the Nice Cream ingredients to a food processor or blender. Blend until smooth.
Divide the Nice Cream between two freezer-safe bowls and place in the freezer for 1–2 hours, depending on whether you like it cold with a creamy texture or frozen with a water-ice texture.
To serve, top with Moringa Cashew Cream. Place any leftover cream in the refrigerator for up to 7 days or in the freezer (in a freezer-safe storage container) for 30 days.
