When you’re craving something sweet and creamy, what’s the first snack you reach for? If you said ice cream, you’re not alone. In the United States, 90 percent of households eat ice cream—to the tune of 48 pints per person per year. But with an average of 20 grams of sugar per half cup, ice cream is best relegated to the “once in a while” snack category. Instead, when we’re in the mood for a sweet, creamy treat, we reach for this non-dairy, low-sugar coconut cashew cream, topped with fresh-from-the-fields local strawberries.
This recipe couldn’t be simpler, but it requires about an hour and a half for soaking and setting. It keeps in the fridge for up to a week, so you can make a batch on the weekend and have a protein-rich snack that also contains a number of vitamins and minerals—including calcium, iron, magnesium, potassium, and phosophorus—throughout the week.
Coconut Cashew Cream with Fresh Strawberries
Ingredients
3/4 raw cashews
1/2 can (about 7 ounces) coconut milk
1/2 cup unsweetened almond, soy, or oat milk
1 tablespoon agave or honey
1/2 teaspoon vanilla extract
Salt
1/4 teaspoon agar agar
1/2 cup strawberries, sliced
Instructions
Soak the cashews in hot water for an hour, or in cold water for at least 4 hours. Drain.
In a blender, pulse the cashews, agave, coconut milk, almond milk, salt, and vanilla. Once the cashews are broken down into small pieces, blend until it achieves a smooth consistency. Add a splash of additional almond milk if the mixture is too dense.
Pour the mixture into a bowl or container, cover, and store in the freezer for at least 30 minutes, until it reaches a scoopable, ice cream-like consistency. If the sides have hardened but the center is still soft, break up the sides with a spoon, stir well, and put it back in the freezer.
Scoop 1/4- to 1/2-cup portions into bowls and top with fresh strawberries.