ThisVeganWhimsy has been on a short hiatus of late, while I’ve been working on a project dear to my heart. I’ve been writing a research paper for presentation at the annual conference of the Society for Pentecostal Studies next month on Christianity and a vegan dietary ethic. It’s consumed most of my time over the last two weeks and I haven’t had much time to cook! I put the finishing touches on the presentation last night, and immediately celebrated by whipping up a creamy, delightful batch of Blueberry Banana “Nice” Cream.
Speaking of creamy, have you guys tried Cashew Milk? I discovered it at my local grocery store on Sunday, and it is fantastic! It’s got the creamy quality of cow’s milk and has a milder taste than almond milk. It’s the secret to this mild Blueberry Banana Nice Cream.
- 2 frozen bananas, chopped into chunks
- 1 pint frozen blueberries (frozen from fresh)
- 1/2 cup cashew milk
- Place all ingredients in a high speed blender such as a Vitamix. Blend on high for 30-60 seconds, using the tamper to push the ingredients into the blades. If you're using a food processor, you will need to stop halfway through and scrape the sides down.
- Scoop out into a bowl, and serve immediately. This recipe makes enough for two servings!
Buying fresh blueberries and freezing them yourself adds something special to this recipe, but if they're too expensive or not in season, frozen will work wonderfully as well.