Coconut Cashew Non-Dairy Ice Cream (Using Ninja Creami)

Prepare cashews:

1. Preheat oven to 350°F/177°C.
2. Spread out cashews on a baking sheet lined with parchment paper.
3. Toast the nuts at 350°F/177°C for 10-15 minutes, or until lightly golden and aromatic.
4. Transfer the toasted cashews to a bowl.
5. Add enough hot water to cover the cashews. Let them soak for 1 hour.
6. Drain the water from the cashews.

Blend:

1. Combine drained cashews, coconut milk, sea salt, vanilla extract, and maple syrup (or sweetener).
2. Blend on high speed until smooth.

Freeze:

1. Pour the blended cashew coconut mixture into a Ninja Creami container, cover with lid and freeze overnight.
2. The next day, process the mixture using the Ninja Creami according to the manufacturer's instructions.

OR using ice cream maker:

1. Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 15-20 minutes) until thick and creamy.
2. Transfer to a freezer-safe container, smooth the top, and freeze for another 2-3 hours to firm up.