Welcome to the debut installment of a new weekly blog feature for recipes! Here at Urban Remedy, we have a standing tradition of highlighting the recipes that align with our core values: Certified Organic, Raw, Vegan, Gluten-Free… Ultimately, foods that are full of nutrition and have the intention to love and heal the body.
For this initial introduction to the recipe index we have partnered up with “The Tasteful Pantry,” who originally published her recipe for Yam Ice Cream and featured Urban Remedy’s light and crunchy vegan banana brittle.
- 1 cup Vegan Cashew Cream (see recipe below)
- 1 cup yam puree (about 2 medium yams)
- 1/3 cup brown sugar
- 2 tablespoons non-dairy butter
- 1/3 cup water
- ½ cup non-dairy milk
- 1 cup sugar
- 1 tablespoon maple syrup
- 2 egg yolks
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 pinch salt
- 1 teaspoon vanilla extract (the higher quality the better)
- Thoroughly peel the yams and chop them into 1 inch square pieces.
- Place them in a baking dish and sprinkle with the brown sugar and non-dairy butter.
- Cover with tin foil and poke about six small slits in the tin foil to allow steam to escape while the yams are baking.
- Bake at 400F (204C) for 40 minutes.
- Remove the yams from the oven, allow to cool, then purée in a food processor for about one minute.
- Simmer the ice cream ingredients then cool
- In a medium saucepan over medium heat, add the Cashew Cream, yam purée, water, non-dairy milk, sugar, maple syrup, egg yoke, cinnamon, ginger, nutmeg, cloves and salt.
- Bring the mixture to a simmer then remove from heat while whisking constantly.
- Whisk the mixture for an additional 5 minutes to make sure the sugar is completely dissolved.
- Transfer to a covered container and place in the refrigerator to cool for about two hours.
- Process the ice cream to perfection
- Stir in the vanilla extract and mix in an ice cream maker for about 30 minutes.
- Transfer to the freezer to harden
This delicious ice cream just begs for an equally satisfying topping so don’t miss the Vegan Cashew Cream recipe below! We were also thrilled to see the Tasteful Pantry spring for a bit of crumbled banana brittle by Urban Remedy.
- 1/3 cup raw, unsalted cashews, soaked and rinsed
- 1 cup water
- 1 Tablespoon + 1 teaspoon coconut oil
- 1 ½ teaspoons agave syrup
- 1 teaspoon apple cider vinegar
- Soak the cashews overnight.
- Rinse and blend (or process in the food processor) the cashews with the other ingredients until creamy, for about 1 minute.
