Frozen strawberries are blended with soaked cashew nuts, tofu, banana and dates to make this vegan, dairy free 'ice cream' that's perfect for a hot day.
1 person made this
35g raw cashews
1 ripe banana
225g frozen strawberries
1 mug of ice cubes
85g extra-firm tofu, pressed to remove water
2 Medjool dates, pitted
1 teaspoon mint extract
1 teaspoon soya milk, or more as needed
Method Prep:10min › Ready in:10min
Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
Combine soaked cashews, banana, frozen strawberries, ice cubes, tofu, dates, mint extract and 1 teaspoon soya milk in a blender. Process until smooth. Add an additional teaspoon of soya milk only if needed, in order to keep the mixture as thick as possible.