Helado vegano choco chai de anacardos

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.

  • 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
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    1. Let the cashews soak for at least two hours.
    2. Put the drained cashews in the blender jar with the rest of the ingredients, and blend until smooth.
    3. 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.
    4. We can serve our cashew choco chai ice cream with some dark chocolate chips or shavings
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