Meatless Monday: Vegan vanilla ice cream with blueberry sauce - Dallas 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

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

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

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

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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