The cashew is a dry fruit that gives a lot of play in the kitchen. With a few hours of soaking they soften and we can crush them to make different elaborations, such as the vegan ricotta that I taught you how to do a few months ago.
Ingredients
- 300 g raw cashew nuts
- 50 g of pure cocoa powder
- 40 g of agave syrup
- 120 ml. of soy milk
- 2 cc of ginger powder
- 2 cc of cinnamon powder
- 1 pinch of white pepper
- 3 drops of anise concentrate
- Let the cashews soak for at least two hours.
- Put the drained cashews in the blender jar with the rest of the ingredients, and blend until smooth.
- We place our ice cream in a container with a lid (for example, a tupperware) and leave it in the freezer. After 30-45 minutes, remove from the freezer and stir the ice cream to break the ice. We will repeat this same operation 2 or 3 more times.
- We can serve our cashew choco chai ice cream with some dark chocolate chips or shavings
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Preparation