Now through late August a wide variety of peaches will be available. Since they are so delicious as-is they don’t really need any special preparations. But since peaches are so tender and fragile, I created a raw food recipe to make use of any peaches that get a little bruised on the way home. Here is a dairy free, vegan, raw version of ice cream that makes a peachy summer dessert. Try it topped with spicy pecans to add a little crunch with a kick.
1 cup cashews, soaked 4 hours drained & rinsed
4 cups peaches, pit and peels removed
1/4 cup raw agave nectar, honey or maple syrup
1/4-1/2 cup water (as needed)
Put all ingredients in the Vita-Mix, starting with 1/4 cup of water, and blend increasing speed to ten. If the mixture is creamy and moves well you will not need any more water. If not, add the remaining water. The mixture should resemble thin, well-stirred yogurt. To make ice cream, you can pour the mixture into your ice cream maker. OR you can freeze half the mixture in ice cube trays and keep the other half refrigerated until the cubes are solid. Once you have frozen cubes, add the cubes to the refrigerated mixture and blend in the Vita-Mix until a soft serve ice cream texture is achieved.
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