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!