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Orange Creamsicle Custard
This smooth, chilled dessert from VegNews columnist Hannah Kaminsky combines vanilla with tart orange to create the perfect treat for a summer potluck. The flavor of creamsicles, a classic childhood treat, is reworked into this sophisticated dish. Creamy cashew-soy custard with orange liqueur serves as the base for this refreshing dessert, which is then accented with tangy orange coulis. For more refreshing summer dessert recipes, check out 3 Summer Desserts with Blog Sensation Fragrant Vanilla Cake on VegNews.com.
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Serves 6
What You Need:
For the custard:
1 cup raw cashew pieces
2 cups plain soy creamer, divided
1 whole medium navel orange, sliced into wedges
3/4 cup sugar
1/3 cup orange liqueur
2 teaspoons vanilla
1/8 teaspoon salt

For the orange coulis:
1 whole medium navel orange, chopped
1/2 cup sugar
1/2 cup water
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What You Do:
1. In a blender, combine cashew pieces and 1 cup soy creamer and purée on high for 3 minutes or until smooth. Add oranges and purée again until completely smooth. Pour in remaining 1 cup creamer, sugar, liqueur, vanilla, and salt and blend to combine.

2. Into a muffin tin, divide mixture evenly between 6 spots and place in freezer for at least 4 hours.

3. For the coulis, in a blender, combine all ingredients and purée on high for 3 to 5 minutes until smooth. To serve, spoon a dollop of coulis on each plate and top with the custard.

Photo: Hannah Kaminsky
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