vegan red velvet ice cream

red_velvet_ice_creamI’ve been kicking around ideas for this recipe in my mind for oh, I don’t know, two years now. It’s sort of ridiculous. The curious thing is that when I finally went to procure the ingredients, I found out that Whole Foods had discontinued carrying Mimicream, my go to base for making ice cream. So I came up with a new plan of making my own cashew cream. The end result was a decadent ice cream that’s very similar to a custard and extremely delicious.


1 1/4 cup cashews *soaked overnight
water for blending
3/4 cup sugar
2 Tbsp cocoa powder
1 Tbsp arrowroot or corn starch
2 tsp vanilla
1/2 tsp almond extract
1/2 tsp white vinegar
1/4-1/2 tsp black salt (or sea salt)
red food dye (optional)

Put cashews in a blender and cover with water. Blend until smooth. Add remaining ingredients and blend again until fully incorporated. If the mixture has heated up in the blender, refrigerate until cool. Freeze according to your ice cream maker’s directions. It will be on the softer side, so you can put in a sealed container in the freezer to firm it up more if you like.

If you don’t have an ice cream maker, you can put the mixture in a sealed container in the freezer. Stir the freezing mixture every half hour until frozen.

Pi Day

cherry pie a la modebanana cream piekey lime piepeanut butter cream pie It’s Pi Day! Let’s make pie. Here are some recipes:

Peanut Butter Cream Pie

Banana Cream Pie

Cherry Pie

vegan king cake

vegan_king_cake_ 220 vegan_king_cake_ 214 vegan_king_cake_ 215 vegan_king_cake_ 216 vegan_king_cake_ 217 vegan_king_cake_ 218 vegan_king_cake_ 219 vegan_king_cake_ 221 Last weekend our friends Jenn & Scott came over and made King Cake. I took a few photos of the process of rolling it up. We lived on this cake for a few days in all its cinnamon sugar glory. You can find the recipe here.

baked spinach artichoke dip

spinach_artichoke_dip_ 214 After having some awesome spinach artichoke dip at a restaurant recently, I couldn’t stop thinking about making some at home. The Oscars were the perfect excuse (although, I wish I had just made the dip and skipped the show).

This recipe consists of blending and mixing so it’s really easy. I made my own cashew cream cheese to use, but you could used the store bought kind instead if you like. Also, I used 3 cloves of garlic but it turned out REALLY garlicy so maybe just use one or two.

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Baked Spinach Artichoke Dip

1 1/4 cup chopped frozen spinach, thawed with water pressed out
1 10 oz can of artichoke hearts, drained and roughly chopped
3/4 cup non-dairy sour cream
1/2 cup cashew cream cheese (recipe below)
2 garlic cloves, minced
3 Tbsps nutritional yeast
1/2 tsp salt
1/4 tsp pepper
bread bowl (optional)

Cashew Cream Cheese
1/2 cup cashews
2 tsp white wine vinegar
1 tsp lemon juice
water for blending

For the Cashew Cream Cheese, soak cashews in water for 8 to 12 hours. Drain and rinse. Blend with vinegar and lemon juice until it is silky smooth. Add water if needed for blending.

Preheat oven to 400°

Mix all ingredients together in a bowl. Spoon into an oven safe dish. Bake for 15-20 minutes. Serve as is or put in a bread bowl.

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Almond Cake

I originally shared this recipe as a guest post on the wonderful Glitter and Ganache, but thought I should share it with you all in case you missed it. Mainly I just love this cake and think about eating it all the time. It’s a great summer recipe because it pairs well with fruit and coconut cream, but you could also have it with simple powdered sugar or frosting and chocolate ganache.

Vegan Almond Cake

1 cup almond milk
1 tsp vinegar (apple cider or white)
1 cup plus 2 Tbs all purpose flour
1/3 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/3 cup vegetable oil
1 tsp vanilla extract
2 tsp almond extract

Preheat your oven to 350 degrees and grease and flour your cake pan. Whisk the vinegar into the almond milk and set aside. In a medium bowl, whisk together the flour, almond meal, baking powder and salt. In a separate bowl, combine the sugar, oil, extracts and almond milk mixture. Make a well in your dry ingredients and pour in the wet. Stir until just combined and only a few clumps remain. Pour into the prepared cake pan and cook for 30 – 35 minutes, or until the edges brown and pull away from the pan. Let sit for about 5 minutes before removing from pan and letting cool on a wire rack. Sprinkle with powdered sugar and enjoy!