You are going to thank me your entire life, even if you make this only once. But don't thank me. Thank the Lord who made such an awesome naturally divine food as the cashew!
2 c cashews, soaked 4 hours (or longer in fridge is ok)
1 1/2 c water (may reserve soaking water)
2 t flax seed ground (in a Vitamix it might grind completely without grinding first...my Hamilton Beach needs pregrind)
1/3 c light tasting olive oil (Bertolli makes a good one--and is cold processed, even though they don't list that)
2/3 c maple syrup or other natural sweetener
heaping 1⁄4 t sea salt
1 T vanilla
In blender, combine cashews, flax seed, water, oil, sweetener, salt, and vanilla. Blend on high until very smooth. I dip out small amounts to check for smoothness. Chill completely, about 2 hours, covered tightly, in refrigerator before using. Chilling will allow the flax particles to thicken the mixture.
Freeze in a conventional ice cream freezer according to manufacturer’s instructions or put it in your freezer in a shallow container and stir every half hour till the consistency is right. Harden off in freezer for another 1/2 hour, if you can possibly muster up that much self control.
Matt is pretty sure pralines are needed to make this recipe perfect, and Meishe likes chocolate (just add a tsp raw cacao or cocoa), but I like it just how it is.
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