Laura's Vegan Table


  • 1 1/2 cups frozen blueberries
  • 1 cup cashews (soak in water for eight hours or overnight)
  • 2/3 cup almond milk or other plant based milk
  • 4 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Writing this on the official first day of summer, this is the most fun time of year to enjoy ice cream. Delicious at any time of year, but a cool treat on a hot day is perfect. I love the lavender color of this dessert and I love how simple it is. You can use fresh blueberries; but I think the frozen blueberries give the better color. Made with mainly cashews and blueberries, this dessert is dairy free and glutenfree. A much lower fat alternative to the traditional dairy version.


Drain the cashews, and in a high-speed blender or food processor, combine all ingredients and blend until mixture is creamy. Pour mixture into a freezer-safe container and freeze for 4-5 hours or overnight. Thaw at room temperature for about 20 minutes before serving.