Vegan Ice Cream

Soy, dairy, gluten, sugar free. I'm still experimenting.

• Ready In: 30 mins
• Serves: 4
• Yields: 1 1/2 quarts

Ingredients

• 2  cups water
• 2  cups cashews
• 1  teaspoon vanilla
• 1⁄4 teaspoon salt
• 1⁄3 cup  agave nectar

Directions

1. Put all ingredients in a blender, Vitamix, or Magic Bullet and blend. The longer you blend, the more smooth the ice cream. I'm told you can use extra cashews to get a creamier dessert.
2. Put the ingredients in an ice cream maker and churn.
3. Depending on your preference, you may want to freeze it for an hour or so.