Ingredients

For the custard:

1 cup raw cashew pieces

2 cups plain soy creamer, divided

1 whole medium navel orange, sliced into wedges

0.75 cup sugar

0.33 cup orange liqueur

2 teaspoons vanilla

0.125 teaspoon salt

For the orange coulis:

1 whole medium navel orange, chopped

0.5 cup sugar

0.5 cup water

Preparation

  1. In a blender, combine cashew pieces and 1 cup soy creamer and purée on high for 3 minutes or until smooth. Add oranges and purée again until completely smooth. Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine.

  2. Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours.

  3. For the coulis, in a blender, combine all ingredients and purée on high for 3 to 5 minutes until smooth. To serve, spoon a dollop of coulis on each plate and top with the custard.