Cheesecake Ice Cream
3/4 cup raw cashews
8 ounces vegan cream cheese (I use Galaxy)
1 cup water, soymilk, or coconut milk beverage, divided
3/4 cup sugar
2 to 3 tablespoons lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt
1) Place the cashews in a spice grinder or food processor, and whiz for 30 seconds or until powdered.
2)Add the ground cashews, cream cheese alternative, 1/2 cup of the water or milk alternative, sugar, lemon juice, vanilla, and salt to a blender or food processor, and mix on high for 1 to 2 minutes, or until well blended.
3) Place the blender jar in your refrigerator and let the mixture chill for 2 hours.
4) Make sure the canister or your ice cream maker was frozen overnight. Once frozen, add the mixture to your ice cream maker according to the manufacturer’s instructions.
Alternative methods for those who do not have an icecream maker:
Simply freeze the ice cream mixture in cubes. Once frozen, process the cubes in a food processor, adding a little liquid as needed to get things going, until they form a softer ice cream.
If you don’t have a food processor, you can freeze the mixture in a baking dish, removing it and mixing or blending it every 30 minutes until smooth, creamy, and adequately chilled.
Developed by Alisa Fleming, founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living and its predecessor, Dairy Free Made Easy.