Tofu, Cashew and Maple Ice-cream


Tofu, Cashew, and Maple Ice-cream

This is a very rich and creamy ice-cream that is easy to make.  The richness comes from the cashew nuts and tofu. It is a protein-rich ice-cream without the dairy and still tastes amazing. Cashews and maple are a wonderful combination!


  • 600g (21oz) silken firm tofu
  • 420g (15oz) unsalted cashew nuts
  • 160ml (5.fl oz) maple syrup


  • cashew nuts, crushed
  • maple syrup


1.  Place all the ingredients, except tofu, in a food processor and process until smooth.  Add tofu and process further.

2.  Place in a container with a lid and put in the freezer.

3.  Stir the mixture 2 hours later and freeze again until set.

This recipe is from my first cookbook ” Cooking With Soy“. Both hardcover and ebook (ibooks, kobo, Barns & Noble, Amazon and more!)  are available.
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss.
The best way of learning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney! We offer gluten free cooking, traditional and modern Japanese cooking and more.


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I’ve created a fabulous free e-book “Top 3 Japanese superfoods for natural weight loss”. It has tips to lose weight using the top 3 Japanese superfoods that support weight loss plus yummy and easy recipes to use! Enjoy!