Vegan Pumpkin Pie Ice Cream

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Ingredients

1 1/2 cups raw cashews ((soaked for 4-6 hours or in boiling hot water for 1-2 hours*))
1 cup dairy-free milk ((such as unsweetened almond, light coconut, or rice))
3 Tbsp olive oil
3/4 cup pumpkin purée
1/4 cup maple syrup ((sub agave or honey if not vegan))
1/3 cup brown sugar
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
1 1/2 tsp pumpkin pie spice
3/4 tsp ground cinnamon
1/2 cup raw pecan halves
1 Tbsp vegan butter ((such as Earth Balance // or sub olive or avocado oil))
1 Tbsp brown sugar
1 pinch each sea salt, cinnamon and cayenne pepper

1 half-cup servings per serving

As published by Minimalist Baker.

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