Reviews written by sapphireflowers

I have made this recipe several times now and it is great. I've recommended this recipe to others. However, I was also thinking it would be cool to know of a way to make this without a food processor or blender, if there are people who want to make a Vegan Palm-Oil Free Butter but don't have that equipment.

Trying to figure out what I did wrong. I chose to simmer the cashews and then added them and their water to the blender along with the rest of the ingredients. I blended it and then tasted it and at that point it was thick like a pudding and super sweet and syrupy. I then chilled it like it says. Then at that point it was the consistency of a cake/muffin batter. I poured it into my ice cream maker (it was my first time using my Cuisinart ice cream maker by the way so I didn't know what to expect and my first time making ice cream.) and it got thicker and colder but didn't really get much like ice cream. I froze it after that and when I had some it was not very ice cream like. It was like it was missing liquid and/or had way too much corn syrup. I still ate it because I didn't want the ingredients to go to waste, lol but it was really weird.. Can't figure out what the heck I did wrong.... Was it because I chose the option of simmering the cashews?