Ingredients

Adjust Servings:

	500 ml Cashew Milk
	5 ml McCormick Vanilla Flavoring
	160g Sugar
	2g Xanthan Gum
	15g Tapioca Starch
	45mL Lee Kum Kee Gluten Free Soy Sauce
	Toasted Coconut and Olive Oil pieces
	140ml La Espanola Extra Virgin Olive Oil
	60g Vegan Butter
	2pcs Banana Ripe
	20g Potato Flakes
	40g Toasted Desiccated Coconut
	180g All-Purpose Flour
	145g White sugar
	5g Baking Powder
	2g Baking Soda
	15ml Lemon Juice
	120ml Thai Kitchen Coconut Milk
	5ml McCormick Vanilla Flavoring
	Tahini Cashew Fudge
	30ml Lee Kum Kee Sesame Oil
	240g Cashews, roasted
	60g Coconut Oil
	45g Honey
	30g White sugar
	40g Sesame Seeds
	60ml Water

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Soy Cashew Ice Cream

Name: Soy Cashew Ice Cream
Yield: 4 Servings
Ingredients: Cashew Milk: 500 ml; McCormick Vanilla Flavoring: 5 ml; Sugar: 160g; Xanthan Gum: 2g; Tapioca Starch: 15g; Lee Kum Kee Gluten Free Soy Sauce: 45mL; La Espanola Extra Virgin Olive Oil: 140ml; Vegan Butter: 60g; Banana: 2pcs; Potato Flakes: 20g; Toasted Desiccated Coconut: 40g; All-Purpose Flour: 180g; White sugar: 145g; Baking Powder: 5g; Baking Soda: 2g; Lemon Juice: 15ml; Thai Kitchen Coconut Milk: 120ml; McCormick Vanilla Flavoring: 5ml; Lee Kum Kee Sesame Oil: 30ml; Cashews, roasted: 240g; Coconut Oil: 60g; Honey: 45g; White sugar: 30g; Sesame Seeds: 40g; Water: 60ml