Vegan Vanilla Cashew Ice Cream

Prepare the Cashews

1. Drain the soaked cashews and rinse them thoroughly.
2. If you soaked cashews in boiling water, ensure they are cool enough to handle before proceeding.

Blend the Ice Cream Base

1. Add the drained cashews, full-fat coconut milk, maple syrup, vanilla extract, lemon juice, and salt to a high-speed blender.
2. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. This may take 1-5 minutes depending on your blender.

Chill and Freeze

1. Pour the mixture into a freezer-safe container. Cover tightly.
2. Freeze for at least 4-6 hours, or until firm. Stirring the ice cream every hour for the first 2-3 hours can help reduce ice crystals, but it's optional.
3. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.