Ice cream has always been my biggest weakness. From the age of four I would constantly beg my parents for “ows-cweme” for every meal of the day. Even now, nothing makes me smile like moose tracks ice cream on a cool summer night. This week’s recipe is a vegan cream that can be used as a healthy, dairy-free alternative to ice cream or whipped cream on all of your favorite summer desserts.
I was blessed with a digestive system that can handle everything from wild deer meat to wheat grass shots. Dairy has been my friend for many years, but for lots of people, it just is not an option. Lactose intolerance is a major bummer to any American trying to have an average meal. Even for people that are not completely intolerant but still feel sick after ingesting milk, options are limited when it comes to dessert.
I wanted to make this recipe after realizing how many people are lactose intolerant. According to USA Today, around 40 million Americans are lactose intolerant. Many people have to avoid dairy even though they are not lactose intolerant. My brother, for example, has severe asthma and, when coupled with a milk shake, he has trouble breathing because of the creaminess of dairy. Many people, like my brother, try to ignore these problems and continue to enjoy desserts containing dairy. But is it really worth the stomachache afterwards? I think not, especially with easy recipes like this one out there for anyone to try.
So I decided to seek out a simple, sweet and healthy alternative to ice cream or whipped cream. This treat can double as both because of its thick but not too thick consistency and sweet taste. The best part about homemade vegan cream is that you can alter the ingredients to your taste or to best compliment what it will be served with, making it truly unique. For example, I skipped the almond butter in my first batch of this creamy concoction because my brother is allergic to all things nut-related. Unfortunately, it all disappeared before he came home to try some, but it’s the thought that counts! If you are not a fan of maple syrup, just add some more orange juice or orange zest for a lighter sweetness. The possibilities are endless with this recipe and the ingredients are cheap, so try a few different varieties before settling on a favorite.
There’s also no need to feel guilty about making this treat. With silken tofu, coconut sugar, and almond butter, this dessert is packed with protein to help you stay fuller longer and gives you piece of mind knowing that it’s not highly processed. All of the ingredients can be bought all natural and organic to ensure that they are healthy and safe to feed your family and friends.
Even if you are not lactose intolerant, this dessert is a great way for anyone on a diet to satisfy any sweet cravings. Not only would a dollop of this go great on vegan friendly pie or biscuits, but also fruit dipped in this cream is sweet and surprisingly healthy. This guilt-free dessert will have anyone licking their fingers on a hot summer night, so skip the sundaes next time you are entertaining friends and give this recipe a try!
1 package of silken tofu (12 oz.)
3-4 tbsp coconut sugar
1 tbsp orange juice
2 tbsp maple syrup
1 tsp orange zest (optional)
1 tbsp almond butter
1 tsp vanilla extract
Pinch of Himalayan salt
1. Add all of the ingredients into a blender and mix until silky smooth.
2. Allow the mixture to sit in the fridge for at least an hour.
3. Taste the cream. If it needs more sweetness, add some more orange juice. If it’s too thin, add almond butter.
4. Put back in fridge and allow to chill thoroughly. Serve with fruit for a quick, easy and delicious snack!
Photos by Christie Merino/Gavel Media