Lavender and lemon go together so beautifully, if you’ve never had it before, this recipe is a great way to try it!
I started by making some vegan lavender ice cream.
Lavender Ice Cream: (Adapted the recipe from Veganomicon)
1/2 cup cream of coconut milk (the solid stuff that separates at the top of the can)
1 cup almond milk
1/4 cup agave
1/4 cup sugar (or try doing all agave)
6 ounces silken tofu
1 tablespoon vanilla extract
Lavender essential oil (MUST BE THERAPEUTIC GRADE!) I got mine from Edens Garden. This is to taste, I put about 4 drops in, but I’d start with 2, taste, and adjust. You can DEFINITELY over do it with lavender and you don’t want to!
Blend until COMPLETELY smooth, cool in the fridge for an hour or so and pour into ice cream maker. Once done, stick in the freezer for a few hours to completely freeze. You don’t want it to be hard, but you don’t want it to melt! …..which happened to me because I was impatient!
Vegan Lemon Sugar Cookies: (Recipe adapted from VeganShelley)
1/2 cup vegan margarine
1 teaspoon vanilla
1/2 cup sugar
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt