8 hours Ago By Hannah Kaminsky
The addition of orange liqueur and an easy-to-make coulis makes this low-key dessert seem anything but. What you need: For the custard: 1 cup raw cashew pieces 2 cups plain soy creamer , divided 1 whole medium navel orange, sliced into wedges 3/4 cup sugar 1/3 cup orange liqueur 2 teaspoons vanilla extract 1/8 teaspoon salt For the orange coulis: 1 whole medium navel orange, chopped 1/2 cup sugar 1/2 cup water What you do: Into a blender , combine cashew pieces and 1 cup creamer and purée on high for a few minutes until smooth. Add oranges and purée again until completely smooth.
Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine. Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours. For the coulis, in a blender combine, all ingredients and purée on high 3 to 5 minutes until smooth.
To serve, spoon a dollop of coulis on each plate and top with custard. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Vegan White Chocolate Crème Brûlée Caramelly 5-Ingredient Vegan Flan Cheery Vegan Lemon Curd Coconut Tarts JUMP TO ..
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