Hope you all had a wonderful Labor Day weekend!
We enjoyed time outside, a baseball game with friends, summertime cocktails on a rooftop, and even some yard work. What was your favorite thing about the weekend?
One of my favorite “treats” for along weekend is making my own vegan ice cream. It’s simple, minimal ingredients, and comes together in no time. This time, I used some cashews to make it extra creamy, with a little nutty taste.
Mango Cashew Ice Cream:
1 cup frozen mango chunks
1/2 cup soaked raw cashews
water if needed to thin out
Blend until smooth and enjoy!