No sugar-Vegan IceCream- Blueberries, Dates, Mixed & Fox nuts (Makhana), Almond Protein milk

 No Sugar-Vegan Ice Cream(Blueberries, dates, mixed nuts, almond milk

  1 cup, frozen blueberries, 

   3 cup, Silk Protein Almond Milk 

   160 g, Pitted Dates Grams 

    1/2 cup Salted Mixed Nuts (I used planters) 

   2 cup, plain Phool Makhana (fox nuts or popped Lotus seeds) 

    1 teaspoon, Vanilla Essence  

   1 tablespoon of Agave nectar (Optional).

    Method: 

1.  Gently heat almond milk over medium heat, being cautious not to overcook it, as it may adhere to the     pan and burn. 

2.  Put the pitted dates into the heated milk. Let it cool. 

3.   Remove the Makhana (Fox nuts) and either pan roast them or microwave them for 30 seconds. Allow it to settle; it should have a crunchy texture when it is completely cooled. 

4.   Grind the mixed nuts to a powdered form. 

5.  Place the Fox nuts in the grinder and pulverize it until it reaches a powdered form also.  

6.  Combine the Fox nuts and mixed nuts powder and set it aside. 

7.  Puree 1 cup of frozen blueberries in a blender for a few seconds until crushed. If needed, add warm     milk with dates and puree until the mixture is smooth. 

8.  Following a few seconds, incorporate the vanilla essence and mixed nuts powder into the blender and     continue to puree for a few additional seconds until all ingredients are thoroughly combined. 

9.  If desired, add a tablespoon or so of Agave nectar. 

10     Transfer the mixture to a freezer-safe container and chill it for approximately five hours or overnight. 

Let it thaw a bit before serving. Enjoy!

Note: I have made plain without blueberries, and different flavors too. Try Cardamom powder, saffron     flavor or any flavor you like.

    -Kalpana Christian aka KC

    Makes about 8 cups. Nutrition Facts: Servings 16.0 Amount Per Serving half cup.  Calories 87/% Daily Value * Total Fat 2g/4 %, Saturated Fat 0g/1 %, Monounsaturated Fat1g, Polyunsaturated Fat 1g, Trans Fat 0g, Cholesterol 0 mg 0 %, Sodium 11 mg 0 %, Potassium 146 mg 4 %, Total Carbohydrate 13g  4 % Dietary Fiber 1g 6 %, Sugars 7g/Protein 3 g 6 %, Vitamin A/0 % Vitamin C 0 %, Calcium2 %, Iron 2 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Mixed Berries w/Banana Veganice Cream

Here's simple easy Veganice cream. 

Ingredients: 1.65 cups, Organic Coconut Cream, 2 cups, Berry Medley, 2 medium, Banana, 0.50 cup, Almond Protein Powder, Gluten Free (or any other vegan protein powder), 0.50 cup(s), Pure  Cane Sugar (miss this if your protein powder has sugar) 

1. Slice the bananas and mix with the berries medley and blend it in the blender. (You can chill for a few hours if you like). I separated the coconut cream and water and then first added the cream and then slowly added the water as necessary! 

2. Add sugar and protein power slowly to mix well and blend again. When it is well mixed, add the coconut cream and blend just to mix it well. Do not overgrind it. 

3. Remove in a freezable container and freeze at least for 4-5 hours depending on the climate. 

4. Enjoy. It might be a good consistency solid but if you like real solid you can freeze overnight. 

Note: if you use protein powder with sugar in it, you do not need to add the sugar. Just taste and adjust accordingly. I like to add protein for thicker consistency and protein intake. 

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 206
% Daily Value *
Total Fat 10 g	16 %
Saturated Fat 8 g	42 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 16 mg	1 %
Potassium 305 mg	9 %
Total Carbohydrate 24 g	8 %
Dietary Fiber 3 g	12 %
Sugars 17 g
Protein 4 g	8 %
Vitamin A	1 %
Vitamin C	4 %
Calcium	5 %
Iron	6 %
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Vegan Yogurt alternative with raw almonds by KC

Here's a homemade Almond yogurt alternative. I tried two different ones. One is more liquidish and the other (this one) is Greek yogurt with a thicker texture which I like.

1 cup raw almonds

Water to soak

2/3 to 3/4 cup water to grind for thicker consistency (Add slowly). If you like liquidish you may add a little more.

Vegan yogurt starter (or leftover yogurt)

1/2 teaspoon citric acid b/c I like the tangy taste.

1 tablespoon 100% pure maple syrup.

2 small pinches of sea salt.

Method:

Soak 1 cup raw Almonds overnight or at least for 6-8 hours in warm water. Or you can boil almonds for a few min and leave them for a few hours to cool and soften.

When cool, peel off and discard the skin, and rinse the blanched almonds under cold water. Put it in the blender and crush pulsing (meaning quick stop and start for few times). Please be careful to add water slowly like 1/4 cup at a time. The texture will be slightly coarse. Keep grinding until smooth. It is up to you if you like thicket consistency or thinner adjust the water accordingly.

Add yogurt starter, citric acid, sea salt, and maple syrup and mix well. Adjust tastes accordingly. Remove from the blender to a glass or clay jar/pot. Keep it loosely covered in a warm place for 6-8 hours. Transfer it to the refrigerator for about 2 hours. Enjoy eating.

(Ps. In the liquidish type I added a can of coconut milk after crushing the almonds.)

(In this thinner liquid-ish consistency I had added one 13.5 oz can of coconut milk and used a hemp seed yogurt starter from a previous batch)

By yours truly KC!  

Vegan Yogurt Alternative with Raw Cashews, Coconut milk, and Citric Acid plus starter

This is a much better vegan yogurt alternative I have tried to make so far. Thanks to Melanie McDonald (Mel) whose recipe inspired me. https://avirtualvegan.com/vegan-yogurt-recipe/comment-page-4/?unapproved=145622&moderation-hash=95982865ab72ab32725b6937fcee3781#comment-145622

Because I didn't use light coconut milk it came to be natural Greek yogurt texture. So there is no need to strain. It's delicious.

Ingredients: 

1.50 cup, (13.5 oz Coconut Milk Dairy Free Milk Alternative, (if you like thinner consistency use the lighter coconut milk) I like thicker. 

1 cup, Raw Cashews, 2 tbsp(s), 

2 Tablespoons Yogurt alternative as a starter, I used silk almonds, and 0.50 tsp, Citric Acid (if you like tangy add about a half to 1 teaspoon of Citric acid)

2 tablespoons, Maple syrup (this adds a taste).

Method: 

1. Soak raw cashews overnight or in warm water for at least 30 min. 

2. Drain the soaked cashews, put them in a sieve, and run/rinse through cold water.

3. Put the drained, rinsed cashews in a blender, add the coconut milk, the non-dairy yogurt alternative with live cultures (almost all have it), 2 tablespoons of 100% pure maple syrup, and half a teaspoon of citric acid.

4. Mix everything in a blender to a smooth consistency, transfer to a glass jar or clay pot (it makes like 3 cups), and keep it in a warmer place. In the bitter cold days of January, I put it next to the space heater at 73F for overnight. When you see it solidified, put it in the refrigerator for a couple of hours. Enjoy!

This nutritional value is based on a 1/4th cup of serving as 3 cups would be 12 servings.

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 132
% Daily Value *
Total Fat 11 g	17 %
Saturated Fat 7 g	36 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 14 mg	1 %
Potassium 4 mg	0 %
Total Carbohydrate 6 g	2 %
Dietary Fiber 1 g	3 %
Sugars 3 g
Protein 2 g	5 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	5 %
Iron	5 %
* The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.