flaky salt

Trust us: Homemade cashew milk makes for the creamiest scoop of vegan ice cream you&#039;ve ever tasted.

Vegan Salted Caramel Ice Cream

For the Cashew Milk:

raw cashews

water,

For the Salted Caramel Vegan Ice Cream:

cashew milk

coconut milk

sugar

extra-virgin coconut oil, divided

cocoa butter

salt

Vegan Salted Caramel Ice Cream So Good You'll Need a Bigger Bowl

These chewy cookies are perfectly peanut buttery, with crisp edges and a tender center. They remind me of the peanut butter cookies you’d expect from a bakery, yet they’re quick and easy to make at home.

Perfectly Chewy Peanut Butter Cookies

[48 g] vegetable shortening (such as Crisco)

¾ cup [169 g] unsalted butter (melted)

½ cup [300 g] packed light brown sugar

vanilla extract

eggs, (cold)

[255 g] smooth peanut butter

baking soda

baking powder

[325 g] all-purpose flour

[200 g] granulated sugar

Flaky sea salt

Heat the oven to 375F [190C]. Line three baking sheets with parchment paper.

Place the shortening in a large bowl. Pour the melted butter over the top and whisk until the shortening melts (if there are still a few little solid bits of shortening, don’t worry). Whisk in the brown sugar and vanilla, and then the eggs, one at a time, and, finally, the peanut butter. Sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each addition. Gently fold in the flour with a flexible spatula, just until the last streak disappears.

Pour the granulated sugar into a shallow bowl. Portion the (very soft and sticky) dough using a ¼ cup portion scoop or measuring cup and nudge each ball of dough around in the sugar before placing it on the prepared baking sheets. You should be able to fit about 6 per sheet.  Sprinkle with the flaky sea salt and bake cookies one sheet at a time for 14 to 16 minutes, rotating the pan halfway through baking, until the tops are puffed and crinkly and the cookies are just beginning to brown around the edges.

Once removed from the oven, gently press each cookie with a spatula to flatten. Repeat the with remaining dough. Let the cookies cool to room temperature before eating (or don’t…). Keep the cookies in an airtight container at room temperature for up to 3 days.

Wholesome and sweet, my vegan salted caramel apple smoothie is surprisingly perfect for breakfast! It’s made with frozen chopped apples, Medjool dates, vanilla extract, flax seeds, almond butter, vegan protein powder and more for a creamy, frothy, and delicious vegan smoothie.

Salted Caramel Apple Smoothie (Vegan)

apples

soy milk

apple cider or unclarified apple juice

unsweetened vegan yogurt ((see notes))

almond butter

Medjool dates, pitted

vanilla protein powder

flax seeds

sea salt

lemon juice

In an upright, high speed blender, combine the frozen apples, soy milk, apple cider, vegan yogurt, almond butter, Medjool dates, protein powder, flax seeds, salt, lemon juice, and vanilla extract. Blend on high until completely smooth, about 1-2 full minutes. Enjoy immediately!

Made this morning and will definitely be making again throughout the fall! Sweet yet tangy. Froths up nicely! Thanks for the seasonal smoothie recipe!

Oh my goodness this is so delicious. It will be on repeat throughout the fall. Thank you so much.

I love this flavor, and ingredient, combination. The "caramel" is brilliant.

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Vegan Salted Caramel Ice Cream

Perfectly Chewy Peanut Butter Cooki...

Salted Caramel Apple Smoothie (Vega...

Top 3 flaky salt recipes from across the web

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

Top Tags

Vegan Salted Caramel Ice Cream

Perfectly Chewy Peanut Butter Cooki...

Salted Caramel Apple Smoothie (Vega...

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