They basically can become a dairy base for a variety of desserts or cheese like dips...and it's clean and paleo!
Recently I wanted to make a pumpkin cheesecake using the soaked cashew method, but was pressed for time so it resulted in an ice-cream like dessert that I cut into squares. I personally would (and did) eat the 'batter' without waiting for it to freeze, but if you want the ice cream like feel, leave it in the freezer for a while.
Pumpkin "Ice Cream" Bars
.5 lb cashews, soaked for 8 hours, drained
1/2 - 3/4 c honey, depending on preferred sweetness
1/2 coconut oil, or grassfed butter if you are okay with that (which I totally am)
a few shakes of salt
a drizzle of vanilla
3/4 c pumpkin puree (from roasted pie pumpkin preferred)
1/4 - 1/3 c water to reach consistency
Place cashews in food processor and process until smooth, add remaining ingredients and process until combined well, using the water to help the batter reach a soft serve consistency. Spread into a 9x13 pan lined with parchment paper, or a 9x9 dish for thicker bars. Place into freezer for several hours until frozen--Enjoy!
So far I have eaten them which some dark chocolate, gluten free chocolate cookies (Happy Family Best Friends), and all alone. My husband thinks peanut butter would go awesome with them and I think caramel would. Options are endless :-)