Skip to main content

Mostly Plant-Based Chocolate Chip Cashewmilk Sandwiches #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month I am hosting this month's #FoodieExtravaganza. I wrote: "Let's share recipes for ICE CREAM SANDWICHES. The cookies can be homemade, the ice cream can be homemade, or you can just share your favorite combination of assembling pre-made ingredients. The sky's the limit. " Here's the list of our ice cream sandwich creations...


Mostly Plant-Based Chocolate Chip 
Cashewmilk Sandwiches

I initally had a very different recipe planned, but my husband decided to go plant-based at the beginning of July. That is a story for another day and has more to do with health choices than about animal treatment. So, when I went to make these, I needed to make the cookies without butter and eggs; I also used a cashewmilk 'ice cream.' But these are still 'mostly' plant-based because I used whatever chocolate chips I had in the cabinet...and those may have included some dairy.

Ingredients makes one dozen sandwiches

  • 1/2 cup plant-based butter, at room temp (I have found that we like Country Crock's avocado oil butter)
  • 2/3 cup organic dark brown sugar
  • 3 tablespoons plant-based milk (I used oatmilk)
  • 2 teaspoons pure vanilla extract
  • 1-1/2 cups flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (again, these weren't plant-based)
  • plant-based 'ice cream' (I used SO Delicious Creamy Chocolate Cashewmilk)
  • Also needed: baking sheets, parchment paper, scoop


 Procedure

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a small mixing bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream butter and sugar together until lightened and fluffy. Add in pure vanilla extract and beat for another minute or two. Fold in the flour in batches until just moistened. Stir in chocolate chips.

Drop rounded scoops of cookie dough onto prepared baking sheet. Keep them about 2 inches apart as these cookies flatten as they bake. I made approximately 24 cookies.


Place in the oven and bake for 10 to 12 minutes. Cool on sheets for 3 to 4 minutes before moving to wire racks to cool completely.

While the cookies cool, remove the ice cream from the freezer and let soften.


To assemble scoop ice cream onto the bottom side of a cooled cookie. Gently press another bottom side onto the scoop. Press lightly to flatten the scoop. Enjoy immediately!

Next month we'll be celebrating recipes with honey for National Honey Day with Rebekah of Making Miracles at the lead. Stay tuned...

Comments

  1. These look incredible! I love cashew milk, so thick and creamy.

    ReplyDelete
  2. Well, if you don't read the label on the chips then he'll never know! I've never tried that ice cream. It sounds delicious. Thanks for hosting.

    ReplyDelete
  3. My daughter is vegan since 3 years, since then she is has glowing skin and keeps very good health. It's good to hear your hubby is going plant based for health reasons, sure, it's an effort to cook for vegan's. Love this plant based recipe will try it for my daughter. Thanks you for hosting this month event!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh