---
comments: true
tags:
  - dessert
  - forks-over-knives
---
# :icecream: Vanilla Bean Whip

![Vanilla Bean Whip][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 2 cups | 0 minutes |

## :salt: Ingredients

- :chestnut: 0.5 cup cashews
- :custard: 1 12 oz pkg silken tofu
- :maple_leaf: 0.5 cup maple syrup
- :lemon: 2 Tbsp lemon juice
- :salt: 1 pinch salt
- :icecream: 1 vanilla bean

## :cooking: Cookware

- 1 blender
- 1 bowl
- 1 plastic wrap

## :pencil: Instructions

### Step 1

Soak cashews overnight in water.

### Step 2

Combine the silken tofu, cashews, maple syrup, lemon juice, and salt in a blender. Puree until smooth. Scrape down the
sides of the blender to incorporate all the ingredients.

### Step 3

Slice the vanilla bean in half lengthwise with a sharp knife and scrape the seeds into the blender. Blend the mixture
until very smooth.

### Step 4

Transfer the mixture to a bowl and cover with plastic wrap. Chill for several hours in the refrigerator, or until firm.

## :link: Source

- Forks Over Knives

[1]: <../assets/images/vanilla-bean-whip.jpg>