Frozen Vegan Delights

I am an omnivore who enjoys the wide variety of food options before her. I'm thankful I don't have any allergies, etc, that prevent my enjoyment of the world's edibles - though if I were allergic to, say, dairy, I just learned that I could still enjoy ice cream!

Boston's Allston neighborhood has a wealth of eclectic foods, covering every possible ethnic and dietary niche. Several vegan establishments have popped up along the northern edge of Union Square, the most recent being FoMu Alternative Ice Cream. I was initially apprehensive of vegan ice cream; after all, what non-cream substance could approximate...cream...in a way that was authentic to texture and taste? Fear not, fellow skeptics. You can tell there's something different about FoMu, but it's not a bad difference.  The texture is similar to a thick ice cream, though a tad more crystalline. Also, some frozen desserts made from non-dairy milks are even better than traditional  ice cream, depending on the flavors involved. To illustrate that point, check out this Spiced Carrot Cake ice cream:

FoMu uses almond and cashew butter as the foundation of this "cream". Add a wealth of spices; large crumbs from incredibly moist, veg-filled vegan carrot cake, and voila - you have a rich treat that is just bursting with flavor. The almond and cashew butters don't impart too much nuttiness, but they create an earthier, heartier-tasting base than dairy cream. Carrot cake is an inherently nutty dessert, so the filling complements the base well. The vegan cake is also exceptionally moist, since wetter oils or fruit/veg purees replace eggs as the usual wet cake ingredients - and more moisture always means more flavor in baking. As for the spices? Well, spices and nuts have gone together, better, and more consistently, than spices and dairy ever have. This treat is one of the best combination desserts I've seen.

The Mocha Bean smoothie (shown here with Maple Walnut ice cream and a vegan cinnamon bun) is another example of nuts adding to the dessert experience.

This smoothie uses FoMu's espresso and chocolate ice creams, both of which have a soy base, and a milk of your choice - soy, rice, or almond. I've only had it with almond milk, since I find almonds' sweet nuttiness a good complement to coffee. Also, why be redundant by adding soy milk to soy ice cream? The resulting smoothie is a cool, creamy, and undeniably fresh concoction with milky chocolate, gentle espresso, and mild almond flavors. I'd say that freshness is a distinguishing characteristic of soy, which I love. I only tried a spoonful of the Maple Walnut ice cream, but I was struck by its strong, authentic maple flavor and its use of raw - as in, NOT toasted - walnuts. The cinnamon bun, on the other hand, was a waste. The pastry itself was stiff and airy, like a dried sponge. The glaze had an off-putting orange flavor, as if the zest flavoring it incorporated too much rind. FoMu should stick to their mock-dairy treats, and vegan cakes, instead of attempting other pastries. 

I highly recommend FoMu whenever you're feeling adventurous about ice cream. Also, it's the perfect thing to cap off a night whiled away at Deep Ellum or Lone Star!