Meatless Monday: Vegan vanilla ice cream with blueberry sauce - New York News

Meatless Monday: Vegan vanilla ice cream with blueberry sauce

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(WJBK) -

Get this recipe courtesy of Evelyn Stokes from Health Alliance Plan.

Vegan vanilla ice cream

Ingredients:
2 cups Raw (unsalted) cashews, soaked 4 hours or more, then drained
2 cups Young Coconut meat, fresh
1 cup Coconut water
1 cup Raw agave nectar
1/4 cup Coconut Butter
2 Tablespoons vanilla extract
Seeds of 1/2 Vanilla bean or ½ teaspoon of vanilla paste
1/2 teaspoon Celtic or sea salt

Method:
1. In a Vita mix or high speed blender, blend all ingredients together until completely smooth.
2. Chill thoroughly in the refrigerator and then process in an ice cream maker until frozen.
3. Store in the freezer. Serve with blueberry sauce.

Blueberry sauce

Ingredients:
2 cups Fresh Blueberries
1/3 cup Agave nectar
Few drops lemon juice

Method:
1. Place 1 1/2 cups of the blueberries in a blender with the Agave and blend until smooth.
2. Fold in the remaining blueberries and stir in a few drops of lemon juice.

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