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Rich Cashew Milk With Coffee Ice Cubes
Recipe Intro From gypsysoulfood
Vegan, Summer
nourishing homemade cashew milk with vanilla bean + dates, coffee ice cubes -@gypsysoulfood

Recipe

Coffee Ice Cubes
Brew coffee with twice the amount of coffee you would usually use (preferably in a French press, and allow to steep for 10 minutes). Pour coffee into ice cube trays and freeze.

Rich Cashew Milk
1 c. raw cashews, soaked for at least 4 hours
3 c. water
1 date
1 vanilla bean, cut and scraped (can be substituted with a small splash of vanilla extract)

Soak the cashews in water for at least 4 hours, or overnight in the refrigerator.
Drain the cashews and rinse. Add the cashews, date, vanilla, salt, and two cups of water into a high-powered blender, starting on a lower setting and then increasing until cashews are completely pulverized. Blend in additional cup of water. The cashew milk should be extremely smooth, but if your blender cannot completely break down the cashews, strain the milk through a nut milk bag or cheese cloth.

Pop out a few coffee ice cubes into a glass of cashew milk, if it is not sweet enough add honey or maple syrup to taste.

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