🍦 Dairy-Free Ice Cream Brands 🍦

I've tried a fair share of ice cream brands and I'd like to share some of my favorites that I've come across! Btw, this list is not in any particular order

1). Nada Moo

This awesome ice cream is based in Austin and is my personal favorite. It's very creamy and decadent and I love the variety of flavors.

My favorite flavor is the "peach cobbler" (ps there's actual chunks of peaches and cobbler in it!)

2). So-Delicious

This one is a crowd pleaser for sure. My mom and brother (who are pretty picky about ice cream and non-dairy ones at that, love this brand!) This brand carries ice cream based on cashew milk and therefore doesn't have a coconut-y undertone to it like some other vegan ice creams may have

It is also very creamy and smooth

Their favorite flavor is the "salted caramel cluster"

3). Magnum

This is not a particularly "dairy free" brand but I included it anyway because I did try their chocolate vanilla bar and it was so good! If you have access to this, I would definitely recommend trying it (though I do think that it is more easily found in the UK than in the states)

🌸Gỏi Cuốn Chay aka Viet Spring Rolls 🌸

Here's another simple and traditional recipe! This can be easily modified with whatever you have, and the biggest thing about this recipe is all the prepping! If you want to have helpers in the kitchen or spend time with loved ones, this is the recipe to do it!

time: upwards of 1 hour

serves: 4

ingredients:

-8 pieces of fried tofu

-1 package of vegan fish tofu

-1 cup of bean sprouts

-4 ounces of vegan fish sauce*

-3 medium sized cucumbers**

-a handful of herbs (I love wrapping basil, cilantro, mint, chives)

-1 cup pickled carrots ***

-1 bundle of lettuce ****

-rice noodles

-rice wrappers (the size of the rice wrappers are your preference)

1). wash the vegetables (bean sprouts, herbs, lettuce, cucumber) and then divide the lettuce bundle into individual pieces and cut the cucumbers into long strips (our strips were around 5 -6 inches long, but you want the cucumbers to fit the rice wrappers lengthwise)

2). put the tofu and fish tofu in the oven to cook at 400 degrees F ( 204 Celsius or 478 Kelvin) for ~20 minutes, you can put sprinkle some salt over the tofu to add some seasoning (though most of the flavor of this meal comes from the fish sauce)

3). start plating all the ingredients

4). heat up hot water to place into a tall container or put in a bowl

5). dip the rice wrappers in the water to soften the wrappers and then start assembling your roll

6). I like to put all the ingredients close to one end of the wrapper, rolling one, tucking in the sides, then rolling the rest of the way

*this can be homemade or from your local temple//I will try to have a homemade fish sauce recipe up as well!

**opt for persian cucumbers or the small ones at Costco, the typical American cucumbers are a bit too bitter (if you like them however, go for it!)

***if you want to make it homemade, there's a recipe for it on this blog as well!

****we used romaine lettuce

🥑Avocado Smoothie 🥑

This is a classic that even an avocado hater (I'm looking at you, dad), would love! My mom would always make this in the summer and I highly recommend this!

time: 10 minutes

serving: 4 (each serving is roughly 12 oz)

ingredients:

-avocado

-ice

-milk (we used oat milk)

-agave to taste*

1) wash the avocado and put the insides in the blender

2) add the ice and agave and milk

3) blend all ingredients

4) taste a bit

5) add ice or agave as needed to either thicken up the consistency or sweeten up the taste (respectively)

6) blend again

7) serve!

*you can use any liquid sweetener than agave (I recommend you use a liquid sweetener than plain sugar just because it helps to blend the ingredients more smoothly)