Plant-Based Strawberry Buttermilk Sherbet

Treat yourself or your Valentines with this sweet pink sherbet for dessert!

Completely plant-based, made with a homemade vegan buttermilk using the NutraMilk and a few other simple ingredients. Enjoy!

INGREDIENTS

For sherbet

• 1 1/2 cups fresh or frozen strawberries
• 2 cups vegan buttermilk made with the NutraMIlk (I used cashew buttermilk)
• 1 cup sugar
• 1 tsp. vanilla extract

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)
• 2 tbsp. of lemon juice

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• Place 2 cups of cashew milk in a jug and add 2 tablespoons of lemon juice. Wait a few minutes and it will curdle.
• Process strawberries in the NutraMilk until smooth. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids.
• Add cashew buttermilk, sugar, and vanilla to puree to the NutraMilk ; process until well blended.

• Cover and chill 1 hour.
• Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.

• If you don’t have an ice cream maker, freeze mixture in 30 minute intervals, whisking between each, until it reaches the desired consistency.
• Serve immediately, if you prefer a softer texture. Otherwise, place the mixture in an airtight container or loaf pan covered with plastic wrap and freeze until firm, at least 3 hours. Enjoy!