cashew free

Creamy 4-ingredient vegan oat ice cream, made with no cashews and no coconut! Make the base for the ice cream in a blender in about two minutes, then use a churn or no-churn method.

4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut)

water

(100 g) rolled oats (certified gluten-free, as needed)

(72 g) coconut sugar (see options, below)

(10 mL) vanilla extract

vodka

salt

Combine the water, oats, sunflower seeds, coconut sugar,...

Combine the water, oats, sunflower seeds, coconut sugar, vanilla, optional vodka and optional salt in a high speed blender container (add more water, as needed).

Process on high speed until completely smooth and...

Process on high speed until completely smooth and creamy, stopping occasionally to scrape down sides of container.

Refrigerate for at least 2 hours until completely...

Refrigerate for at least 2 hours until completely cold.

Churn the mixture according to the instructions for...

Churn the mixture according to the instructions for your ice cream maker. The ice cream will be like a very loose soft serve consistency.

Transfer to a freezer-safe container, cover, and freeze...

Transfer to a freezer-safe container, cover, and freeze for approximately 4 to 8 hours.

Allow the the oat ice cream to soften...

Allow the the oat ice cream to soften for 10 to 15 minutes at room temperature so that it is soft enough to scoop.

A mushroom lover&#39;s delight! This creamy soup is easy to make with simple ingredients and a luscious homemade cashew cream.

Vegan Mushroom Soup (Creamy, Oil-Free!)

onion

lbs. mushrooms (24 oz.)

garlic

vegetable broth

Italian seasoning

Tbsp. fresh parsley, chopped

raw cashews

Tbsp. tamari

apple cider vinegar

Soak cashews: Place cashews in a heat-safe bowl. Top with hot/boiling water until cashews are submerged. Set aside to soak.

Dice onion. Clean mushrooms then slice. Set aside.

In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. water/broth for no-oil method, adding more as needed.)

Meanwhile, mince garlic.

When onions are softened, add garlic and Italian seasoning. Stir and sauté 1 minute. Add mushrooms. Stir and sauté 3-4 minutes.

Add broth and bring to a light boil. Then reduce heat, cover, and simmer for 15 minutes.

Meanwhile, make cashew cream: Drain and rinse soaked cashews. Add all cashew cream ingredients to a small blender. Blend for 20-30 seconds until smooth. Add to soup during the last few minutes of cook time.

Turn off heat and stir in fresh parsley. Salt and pepper to taste.

I just tried this recipe! Wow! What a hit and super easy. :) Definitely putting this in my weekly rotation.

This soup is delicious! I made it without any additions and it was perfect. I did use the corn starch. Next time I'll try the miso just to see if it works well that way. 5 stars!

This is so good. A recipe I will be sure to keep!! Putting corn starch in the cashew cream is brilliant!!

Excellent recipe, thank you. You do know that white button mushrooms have more flavor and vitamins than "baby bellas". BBs just look more flavorful.

Totally amazing! We cooked some wild rice separately then spooned it in our bowls before serving. A new favorite for sure!

SO good! We added the optional corn starch as well. This one's going in the rotation!

I added half a teaspoon of truffle oil and the taste just elevated to another level. Thank you!

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Top 2 cashew free recipes from across the web

The most viewed cashew free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

4 Ingredient Vegan Oat Ice Cream (n...

Vegan Mushroom Soup (Creamy, Oil-Fr...

The most viewed cashew free recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine