Plant-based Pistachio Vanilla Ice Cream

Ingredients:
4 cups filtered water
2 cup raw cashew (soaked)
1 cup raw local honey (+/- sweetened to taste)
1 cup roasted, salted pistachios
1 tablespoon vanilla extract

Directions:
Soak cashews in very hot water for at least 15 min (or up to 1 hour). Drain the water using a collander and rinse off with clean water.  Transfer cashews to a Vitamix or high-powered blender. Add 4 cups of filtered water. Blend on high for about a minute or until all the cashews have dissolved into a cashew milk. 

Add 1 tablespoon of vanilla extract, 1 cup of raw local honey, and 1 cup of roasted, salted pistachios to the Vitamix and blend on variable for about a minute (or desired consistency).

Transfer to ice cream maker (Cuisinart works well) and churn for 20 min. Enjoy right away or freeze for later.

Serving suggestion: Let sit out for 15+ minutes to soften if previously frozen for better texture.