Description

This vegan caramel blizzard is made with a homemade cashew-caramel sauce. It makes a perfect topping over vegan ice cream. Made with just five ingredients, it’s super easy to whip up. Drizzle over cold ice cream or refrigerate to create a cookie-dough texture. This sauce is perfectly rich, sweet and salty!

Ingredients

for the salted cashew-caramel sauce

½ cup OOrganics® organic refined coconut oil
4 tsp OOrganics® raw blue agave syrup
3 TB Open Nature® creamy cashew butter (this also works great with Open Nature® almond butter)
¼ tsp vanilla extract
a generous pinch or two of flaky sea salt

for the vegan blizzard

one container Open Nature® Salted Caramel Cluster Cashewmilk Non-Dairy Frozen Dessert, left out to slightly defrost for 5–10 minutes
1/3 cup OOrganics® unsweetened, organic original almondmilk
handful of OOrganics® organic nut trio blend, crushed in a food processor
handful of dark chocolate vegan chunks

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Instructions

for the salted cashew-caramel sauce

In a small saucepan, melt coconut oil over low heat. Remove from heat and stir in agave and cashew butter. Adjust agave and salt to taste, if desired. Stir until smooth. Add in vanilla and salt.
Transfer caramel mixture to a bowl to cool at room temp. Caramel with darken and thicken as it cools after about an hour. Drizzle over ice cream!

for the vegan blizzard

Place the empty bowl of a KitchenAid into the freezer for at least 30 minutes to chill.
Transfer cashewmilk ice cream and almondmilk into bowl. Using the paddle attachment on low, beat for 15 seconds until slightly smooth. Do not overmix.
Transfer to bowls or glasses. Top with the salted caramel, nuts and vegan chocolate chunks.

Notes

Once drizzled over ice cream, the caramel will harden, creating a “magic shell” you can crack into with a spoon.
Chill for at least an hour in the refrigerator to create a “cookie dough” texture. Microwave for 5 seconds and stir to loosen back up if needed.

Prep Time: 1 hour
Category: Dessert
Method: Chilled, Mixed
Cuisine: American