2 – 3 tbsp Foodie’s Matcha Tea
2 cups full-fat coconut milk, chilled and separated from water
¾ cup organic white, gold or raw sugar or maple syrup
1 pinch of salt
1 cup raw cashews, soaked 4-6 hours and well rinsed
½ cup almond milk
1 tsp vanilla extract
1. In a high-speed blender blend cashews and almond milk until creamy.
2. Add coconut milk and remaining ingredients to the blender and mix until very smooth.
3. Put this mixture into an ice cream maker and churn according to instructions.
4. Serve right away (serves 4) or place in airtight container and freeze for 2 hours to harden.
See recipe video courtesy veggie promoter Candice Hutchings.
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