|10 min||3 h 30 min||15|
|1/2 cup||Cashew nuts, raw (for soaked cashews)|
|1/4 cup||Coconut oil (melted)|
|1 tbsp||Lemon juice (freshly squeezed)|
|1/4 cup whole||Strawberries (trimmed)|
|1 dash||Vanilla bean powder|
|2 cup||Water (for soaked cashews)|
|1 cup||Yoso Almond and Cashew Strawberry Yogurt|
Soak cashews in waterfor 30 minutes.
In a blender, combine soaked cashews, yogurt, coconut oil, strawberries, water, lemon juice and vanilla. Blend at highest speed until smooth and creamy. You will need to stop the blender and use a rubber spatula to scrape down the sides.
Transfer mixture to an ice cube tray and fill each mold to the top. Place in freezer for 3 to 4 hours, or until frozen in the middle.
Remove from freezer and allow to sit out at room temperature for 30 minutes. Serve immediately, or cover and
refrigerate for up to 2 weeks.