Cashew Cream & Minty Hot Chocolate

I’ve just discovered something pretty cool.  Did you know you can make a non-dairy milk out of cashews?

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Yep, it’s amazing.  All you need are cashews and a blender!  If you’d like a sweet or flavoured milk you can pop in a couple of pitted dates and a teaspoon of vanilla paste or extract.

I tend to keep my non-dairy milks unflavoured and then add flavourings as I use them.  That way I can use the milks in both savoury and sweet contexts!

The cashew cream recipe below makes a thinner cream, close to the consistency of a 2% milk.  If you’d like a thicker cream, use 2 c. of water instead of the 4 c. in the recipe.  You can always thin the cream out as you use it by adding a little more water.

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Cashew Cream

  • 1 c. unsalted cashews
  • 4 c. water

Pop your cashews and water into your blender.

Blitz well, for about 60-90 seconds, or until there are no more chunks of cashews in the cashew cream.

Store in a mason jar in the fridge for up to 3 days.  Stir or shake well before using.

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So what’s a girl to do with cashew cream?  Well, make hot chocolate of course!

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If you don’t want to go to the trouble of making rich and silky cashew cream, but you have another milk on hand, you can make hot chocolate with it instead!  I really like almond milk in this context, but you could also use skim milk, soy milk, or whatever you’ve got in the fridge.  Just use 1 c. of the other milk and omit the water.

Minty Hot Chocolate
Serves 1

  • 1/2 c. cashew cream
  • 1/2 c. water
  • 2 Tbsp. raw cacao powder
  • 1-2 tsp. maple syrup (to taste)
  • 1 tsp. vanilla paste or pure vanilla extract
  • 2 drops peppermint essential oil (food-grade), or mint extract

Combine all ingredients except for the mint essential oil in a small pot.  Whisk while heating over medium heat until warm enough to drink.

(You could also combine all ingredients in a blender and blitz well before heating, but that gives you something more to wash!)

Pour into your favourite mug, and add the mint essential oil.  Enjoy!

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Categories: Breakfast & Brunch, Dessert, Gluten-Free, Holiday, Vegan, Vegetarian

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2 Comments on “Cashew Cream & Minty Hot Chocolate”

  1. January 6, 2011 at 9:08 pm #

    If you want to be all sinful, instead of mint oil/extract… I saw this in Real Simple magazine: plunk a smallish scoop of mint-chocolate ice cream and a sprig of mint on top to make a mint-hot chocolate float… I suppose you could use a “lite” or frozen-yogurt variety if you want to be a little less decadent…

  2. January 10, 2011 at 1:00 pm #

    Never heard of cashew nut cream, almond milk, yes. Sounds lovely in the hot chocolate, I’m thinking you could use it in a curry as a thickening instead of coconut milk. Looks really easy too, I get a bit fed up with goat’s milk as the flavour is so recognizable, not good in my porridge!!

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