Vegan Cheesecake Ice Cream
Prep time
Total time
Creamy cashews and rich cream cheese alternative make an amazing base for ice cream. To get a little extra cheesecake tang, I add a dash of salt and generous squeeze of lemon. Please note that the Prep Time does not include chilling and churning time, all of which is hands off. Actually making the ice cream just takes a few minutes, the rest is just a waiting game!
Recipe type: Dessert
Cuisine: American
Serves: about 1½ pints
  • ¾ cup raw cashews
  • 8 ounces dairy-free cream cheese alternative (see post above)
  • 1 cup water or unsweetened dairy-free milk beverage
  • ¾ cup sugar (or sweetener of choice)
  • 2 to 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
Optional Toppings:
  1. Place the cashews in a spice grinder or food processor, and whiz for 60 seconds, or until powdered.
  2. Add the ground cashews, cream cheese alternative, ½ cup of the water or milk alternative, sugar, lemon juice (to taste - use more for a bigger "tang"), vanilla, and salt to a blender or food processor, and mix on high for 1 to 2 minutes, or until well blended. Briefly blend in the remaining ½ cup of liquid.
  3. Place the blender jar in your refrigerator, and let the mixture chill for 2 hours.
  4. Make sure the canister for your ice cream maker was frozen overnight. Add the mixture to your ice cream maker according to the manufacturer’s instructions.
  5. When done, you will have some tasty soft serve. Pack it into a freezer safe container, and chill in the freezer for several hours to get hard packed ice cream.
  6. Enjoy scoops straight up or with optional toppings.
Nutrition Information
Serving size: generous ½ cup Calories: 275 Fat: 13.3g Saturated fat: 4.7g Carbohydrates: 36.2g Sugar: 27.9g Sodium: 196mg Fiber: .5g Protein: 3.6g
Recipe by Go Dairy Free at