Velvety Vegan Gelato

local_grocery_store Ingredients

• 1 cup raw cashews, soaked overnight
• 1 can full-fat coconut milk
• 1/2 cup agave syrup
• 1 tsp vanilla extract

restaurant_menu Method

1. 1.Drain and rinse the soaked cashews.
2. 2.Combine all ingredients in a blender and blend until smooth.
3. 3.Pour mixture into an ice cream maker and churn according to manufacturer's instructions.
4. 4.Transfer to a freezer-safe container and freeze until firm, at least 2 hours.

lightbulb_outline Tips

• chevron_rightFor a twist, try adding cocoa powder, espresso powder, or fresh fruit to the mixture before churning.
• chevron_rightLet the gelato sit at room temperature for a few minutes before scooping for easier serving.