Maple Espresso Affogato with Cashew Cream

Affogato is the ultimate lazy-genius dessert: a scoop of cold, creamy ice cream "drowned" under a shot of hot espresso, creating a melty, bittersweet, caramel-kissed treat in under ten minutes. This vegan version swaps dairy ice cream for a rich, maple-sweetened cashew cream base that mimics the silky mouthfeel of classic gelato without any butterfat. A hot pour of fresh espresso partially melts the scoops into a luscious puddle, while a scattering of toasted, crushed pecans adds warm, nutty crunch and a nod to American diner-style sundaes. This recipe is designed for busy weeknights or last-minute dinner party finales — all the components can be prepped ahead (the cashew cream can be churned and frozen days in advance), leaving just a few minutes of active work before serving. The espresso not only sweetens and flavors the dessert but also helps soften the frozen cashew cream into a glossy, spoonable texture, so every bite is part melted cream, part frozen custard, part hot coffee. Because it relies on whole plant foods — cashews, maple syrup, and pecans — this dessert fits neatly into a vegan lifestyle while still feeling indulgent enough for a special occasion. Serve it immediately after pouring the espresso so your guests can watch (and hear) the magic happen tableside.

Ingredients

• 2 cupsraw cashews, soaked in hot water for 1 hour, then drained
• 0.5 cuppure maple syrup, plus extra for drizzling
• 1 cupfull-fat coconut milk, canned, well shaken
• 1 tspvanilla extract
• 0.25 tspFine sea salt
• 0.5 cuppecans, roughly chopped
• 8 shotsEspresso, freshly brewed, hot (about 2 shots per serving)
• 1 pinchground cinnamon, optional, for garnish

Method

No instructions listed.