Vegan Root Beer Float Recipe

Root beer float was one of my favorite childhood treats, so when Jason (my oldest son) asked for one, you already know I had to make it vegan.

 

Watch it below......

Root Beer Float

by Brown Vegan

Keywords: dessert vegan vegetarian nut-free summer spring

Ingredients (1 float)

• 12 oz of root beer
• 2 scoops vegan vanilla ice cream (I used So Delicious brand in the video)

Instructions

Pour root beer into a tall glass.

Scoop in ice cream.

Mix together root beer & ice cream with a straw or spoon.

Enjoy!

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Another reason I made this video, is to show that you can make nearly anything vegan.

You should eat as many whole ingredients as possible, but it's always good to know that you can still enjoy familiar and simple vegan treats.

The options are truly endless!

Let me know what you think once you try the recipe.

What are some of your favorite childhood desserts/treats?

Ben & Jerry's Vegan Ice Cream Review with the Kids

I know what it feels like to be nervous that you will miss out on your favorite foods when you start a vegan journey.

I really thought we would "lose" ice cream back in 2010 when we started our own vegan journey.

The good news is, you really don't have to give up anything to start a vegan lifestyle.

There is literally a vegan option for anything you can think of - including creamy and familiar ice cream.

Ben & Jerry's just released not one but four vegan ice creams options. Dopeness!

The options are:

Coffee Caramel Fudge

P.B. & Cookies (my fave of the 4)

Chunky Monkey 

Chocolate Fudge Brownie

I usually don't even like ice cream made out of almond milk (I prefer ones made from cashews, soy or coconut milk), so I was pleasantly surprised at how good these are.

Click to watch the full review video with my kids below.....

You Can Replace Dairy & Eggs!

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3 Vegan Ice Cream Recipes That Are Better Than The Real Thing

I remember when ice cream and macaroni and cheese were going to be the deal breaker.

If I couldn't find good replacements for these foods, I wasn't sure how long my vegan journey would last.

Fortunately, I was able to find So Delicious after testing out several vegan ice cream brands. It's creamy, the texture is similar to dairy ice cream and they come in so many delicious flavors.

It's addicting!

You can pick up a container of So Delicious for that ice cream fix or get in the kitchen and make your own using the recipes below.

Check out the end of this blog post for recipe tips.

3 awesome ice cream alternatives that are super close to dairy:

Click here to check out my original blog post for this recipe 

Homemade Pecan Ice Cream

by Brown Vegan

Keywords: vegan ice-cream

Ingredients (Serves 5)

• Meat from 1 young Thai coconut
• 1 cup raw cashews, soaked in water for 2 hours
• 1 1/3 cup water
• 2/3 cup maple syrup
• 1 tbsp vanilla extract (alcohol-free works best...I used one with alcohol in the video)
• 1 tbsp lecithin powder or granules
• ¼ cup coconut liquid, melted
• ¾ cup chopped pecans
• Pinch of salt

Instructions

Place the cashews, water, coconut meat, maple syrup, vanilla, lecithin, and salt into a blender and process until smooth.

Add in the coconut oil and blend again.

Chill the mixture for about 40 minutes in the freezer, fold in pecans, and then process according to the ice cream maker instructions.

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Click here to check out my original blog post for this recipe 

Peanut Butter Chocolate Chip Ice Cream Recipe

by Brown Vegan

Prep Time: 10 mins

Cook Time: n/a

Keywords: dessert vegan vegetarian ice-cream

Ingredients (Serves 3)

• 4 frozen bananas, chopped in small circles before freezing
• 3 tbsp Peanut butter
• 1 tsp Vanilla extract or 1 vanilla bean, scraped
• 2-3 tsp of non-dairy milk, as needed
• Vegan chocolate chips, as many as you want

Instructions

Watch the video above for complete instructions

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Click here to check out my original blog post for this recipe 

Vanilla Ice Cream (Vegan)

by Brown Vegan

Ingredients

• 1 cup cashews, soaked in water for at least 2 hours
• 1 1/4 cups water
• Young Thai coconut meat (found in produce section)
• 2 tablespoons alcohol-free vanilla extract
• 1/2 cup agave nectar
• 1 tablespoon lecithin powder (used to thicken ice cream and available at most health food stores or online)
• Pinch of salt
• 1/3 cup coconut oil, warmed to liquid

Instructions

Place the cashews, water, coconut meat, vanilla extract, agave, lecithin, and salt into a blender and process until smooth.

Add the coconut meat and blend again.

Process mixture in an ice cream maker according to the manufacturer's instructions.

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A few tips about the recipes that require young Thai coconuts (which are found in the produce department) & lecithin powder (found in health food store or online):

• Don't let opening the Thai coconut intimidate you. It took me a few times before I felt confident with handling this fruit.
• Here's a great tutorial and here
• Video for scraping out the meat
• Lecithin powder is used to thicken ice cream and available at most health food stores or you can order it online 

If you don't have an ice cream maker (I bought a Cuisinart years ago for $20) you can just make the peanut butter chocolate chip ice cream (2nd recipe) which doesn't require one.

Let me know what you think once you try these recipes.

What food is keeping you from fully transitioning to vegan life? Leave me a comment 

Chocolate Frozen Pops Recipe

My boys love playing in the kitchen. Measuring ingredients, pouring and of course testing whatever you're making. It's such an awesome way for us to spend quality time together.

I know it's cold outside but we made chocolate pops the other day. It hit my chocolate craving spot! Even though there's canned coconut milk in this recipe, I didn't taste it much (the boys agreed).

I got the idea for this recipe from Daphne Oz after seeing it in her cookbook a while ago. I think she used honey (which isn't vegan) instead of maple syrup and salt. I didn't think salt was necessary.

When you make it, let me know if you taste the coconut or whether or not you used salt.

Chocolate Frozen Pop

by Brown Vegan

Prep Time: 5 mins active 5 hours inactive

Ingredients (9 small pops)

• 14 oz canned coconut milk, unsweetened (I use full fat)
• ¼ cup all-natural maple syrup
• 2 tablespoons cocoa powder
• ¼ teaspoon pure vanilla extract
• (9) 3 oz Dixie cups
• 9 small popsicle sticks

Instructions

In a blender, mix together the coconut milk, maple syrup, cocoa powder & vanilla.

Pour the mixture into each cup and place into the freezer.

Freeze for about 1 ½ hours, then add in the sticks.

Continue freezing overnight or for about 5 hours.

When you’re ready to eat, rip the paper cup off of the chocolate pop and enjoy!

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Currently Reading: The Four Agreements by Don Miguel Ruiz

Apple Cobbler with Maple Cream Recipe

There's just something about snow that kills my whole vibe. I just want to eat pantries & chips in bed and watch movies on my laptop.

As soon as the snow started, I went to Redbox and picked up a couple of movies. I got Let Me Explain (blah) & The Butler (better).

I wanted an apple (or peach-this one is awesome) cobbler but figured I would "be good" and make a no-bake vegan alternative instead.

It was worth it! The perfect combination of apples, dates, oatmeal and walnuts. Yum! 2 out of my 3 sons loved it! Elijah said it was "just ok"  He loves our baked apple crisp, so maybe he was just disappointed that I didn't make that.

Let me know what you think once you try this recipe. I adapted this recipe from Judita Wignall's Going Raw cookbook.

Apple Cobbler with Maple Cream

by Judita Wignall & Brown Vegan

Prep Time: 3 hours (including soaking cas

Keywords: raw dessert vegan pie

Ingredients (Serves 5)

Topping/Crust

• 1 cup raw walnuts
• 3 Medjool dates (pitted and soaked for about 10 mins)
• 1/4 teaspoon sea salt
• 1/2 cup rolled oats
• 1/4 cup raisins (optional)

Filling

• 2 tablespoons maple syrup
• 1 1/2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 3 cups apples, peeled, cored & thinly sliced

Maple Cream

• 1 cup cashews, soaked in water for at least 2 hours
• 1/2 cup maple syrup
• 1/4 cup water
• 1 vanilla bean, scraped

Instructions

Topping

In a food processor, process the walnuts. Then slowly add the dates & raisins until it's a coarse meal. Be sure not to overprocess because it will make the mixture too oily. Transfer to a medium bowl and mix in the oats.

Filling

In another bowl, combine the maple syrup, lemon juice, cinnamon & ginger. Toss with the apples.

Maple Cream

Process the the cashews, maple syrup, water and vanilla bean in a blender for about 2 minutes, or until smooth.

Assembly

1. Sprinkle half of the nut mixture in the bottom of a 9-inch round pie dish.

2. Layer with the apple filling and then sprinkle with the remaining nut mixture.

Add the topping when you're ready to eat.

We ate ours raw, but you can bake it in the oven at 350º, if you prefer a warm cobbler.

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