Coconut oil is similar to butterfat and has been used for centuries to replace butter. Meanwhile, dairy milk has 2.4 grams of fat, almond milk 3.5 grams and unprocessed coconut milk 57 grams of fat per cup.įor naturally low-fat almond milk, adding coconut oil, as Schimoler did, works well. And there's a big difference in the protein and fat content of dairy compared to soy, cashew, coconut, hemp and other vegan milks.įor instance, soy and pea-protein milks contain at least 8 grams of protein per cup - similar to dairy - while almond milk has only 1 gram. Though the exact mix is proprietary, the goal is a homogeneous frozen dessert.īoth protein and fat are natural thickeners. "We use coconut oil to mimic milk fat, and pea protein to mimic milk proteins." "We make our own almond milk," says Schimoler. Soy versions such as Ice Bean and Tofutti were all the rage, with Tofutti hitting sales of $17 million in 1985, spurring dozens of competitor brands. But it wasn't until the 1980s that alternative "ice creams" came of age. Vegan "ice cream" recipes have been around since at least 1899, when a recipe for a peanut-based ice cream appeared in a Seventh-Day Adventist cookbook. "It isn't easy to make a premium vegan 'ice cream'," says Schimoler of the company's frozen desserts. Now she stood mesmerized in the wee hours as 180 cups of non-dairy almond "ice cream" whizzed past her every single minute.Īt last, after nine months straight of testing and tinkering at the company's technical development center in the U.K., she had succeeded: The famous ice-cream maker was ready to launch its new line of vegan almond frozen desserts, with flavors like caramel almond brittle or chocolate fudge brownie, among others. Ben and Jerry's flavor guru, Kirsten Schimoler, had been at the ice cream plant in St. But almond milk is also a common choice, in part because it's so popular with consumers. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. So, there you have 5 easy-to-make cashew nut milk recipes.NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Add the rest of the products and continue blending for another 2 minutes. Rinse the cashews and blend with water for about 2 minutes. Add the ice cubes and blend until you get a thick and creamy mixture.Īnd the last recipe is Chocolate Cashew Milkshake. Add the banana and vanilla and blend again until smooth. Ingredients are:īlend together the raw cashews with water until smooth. The fourth recipe is Cashew Milk with Vanilla Banana Shake. #4: Cashew Milk with Vanilla Banana Shake After blending it all to a smooth mixture you add the cashews and continue blending until everything is distributed evenly but not smooth. The caramel mixture is then poured inside a blender together with vanilla ice cream. Remove and stir until the caramel is distributed evenly. The milk and caramel are combined together in a microwave safe dish and cooked until the milk starts to bubble for 10-20 seconds. The third recipe is Caramel Cashew Nuts Milkshake. Now blend all the ingredients well for about 3 to 5 minutes depending on your blender. Take it out of the fridge and let it sit on room temperature for 5-10 minutes.
We will need:įreeze all the milk into ice cubes. The second recipe is Cashew Milk Shake with Thick Cream. You will know everything is ready when there are no floating particles left inside the blender. After that chop the figs to small fragments and blend together with all the other ingredients. Soak the figs and cashew nuts in a bowl of water for a few hours. For this you are going to need the following products: The first recipe we will cover here is Cashew Milk Shake with Dried Figs. This article will cover 5 delicious cashew milk shake recipes you can easily make from the comfort of your home.
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