Ingredients
- 1 ripe banana
- 1 cup ice cubes
- 3 ounces extra-firm tofu, pressed to remove water
- ¼ cup raw cashews
- 2 Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1 teaspoon soy milk, or more as needed
Ingredient Image
Why This Recipe Is So Popular
This treat is creamy and sweet without any dairy. It’s perfect for anyone avoiding milk or looking for a lighter dessert. Plus, it’s made with simple, natural ingredients that you can feel good about.
Helpful Tips For Cooking
- Use ripe bananas for the best natural sweetness and smooth texture.
- Freeze the banana slices before blending to get a creamy consistency.
- Blend in small batches if your blender struggles with frozen fruit.
- Freeze the banana slices before blending to get a creamy consistency.
- Blend in small batches if your blender struggles with frozen fruit.
Directions
Soak the cashews in water for about 1 to 3 hours, then drain them well. Next, toss the soaked cashews into a blender along with the banana, ice cubes, tofu, cacao powder, dates, vanilla extract, and a teaspoon of soy milk. Blend everything until it’s nice and smooth. If the mixture feels too thick to blend properly, add a little more soy milk—just enough to keep it creamy but not runny. Once it’s all blended, spoon the mixture into a bowl and enjoy your creamy, dairy-free treat!
Simple Serving Suggestions
Enjoy this dessert on its own or top it with fresh berries, chopped nuts, or a drizzle of melted dark chocolate. It also pairs well with a sprinkle of shredded coconut or a spoonful of nut butter for extra flavor.
Storage Guide
Store leftovers in an airtight container in the freezer. Let it sit at room temperature for a few minutes before scooping to soften. Consume within a week for the best taste and texture.
Frequently Asked Questions
Can I use another type of milk instead of soy milk?
Yes, you can substitute soy milk with almond, oat, or any other plant-based milk you prefer.
Do I have to soak the cashews before blending?
Soaking softens the cashews for a smoother texture, but if you’re short on time, you can blend them raw—it may be a bit less creamy.
Can I use regular cocoa powder instead of cacao powder?
Yes, regular cocoa powder works fine and will still give a chocolate flavor.
How ripe should the banana be?
Use a very ripe banana with brown spots for the best natural sweetness and creaminess.
Is it necessary to press the tofu?
Yes, pressing removes excess water, which helps achieve a thicker, creamier texture.
Can I prepare this in advance and store it?
Yes, you can store it in the freezer for a firmer texture or in the fridge for a softer consistency, but consume within 1-2 days.
What can I use if I don’t have Medjool dates?
You can substitute with other soft dates or natural sweeteners like maple syrup or agave.
Will this recipe work without ice cubes?
Ice cubes help thicken and chill the mixture; skipping them may result in a softer, less cold treat.
