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
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 Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
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