'Jeni's Splendid Ice Cream Desserts' on Serious Eats

Bake the Book: Crème Sans Lait

Behold, a totally vegan, totally delicious vanilla ice cream. The secret? Pulverized cashews and coconut oil for fat, and tapioca starch for thickness. Add vegan cream cheese and almond milk, and you have a beautiful base that's just as thick and satisfying as its dairy-heavy counterpart. More

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