1 CARTON 4 WAYS: Cashew m*lk
Vegan chef, Iain Graham gets efficient with our cashew milk sharing 4 recipes you can get out of just one carton. That’s breakfast, lunch, soup and delicious dairy-free dressing covered!
BREAKFAST: Cashew, Tamarind + Maple Porridge
100 g oats
225 g Plenish Cashew Milk
225 g water
60 ml maple
60 ml Chang tamarind paste
2 tbs toasted black and white sesame seeds
Put the oats, water and cashew milk into a pot and heat gently until the mix starts to boil and thicken. Stir until the whole mix has come together and is looking deliciously thick.
Pour into 2 bowls and top with first the tamarind, then maple syrup and finally finish with the seeds.
SALAD DRESSING: Cashew Miso Tahini Dressing on a Broccoli, Quinoa + Sweet Potato Salad with Crispy Shallots
100 ml miso
100 ml Plenish Cashew Milk
100 ml runny honey or rice malt syrup for a vegan option
75 ml lime juice
60 ml tahini un-hulled if you can find it
150g quinoa puffs
200 g asparagus tips
200 g sugar snaps
250 g sweet potato chunks cashew nuts
150 g Shredded cucumber
50 g Pomegranate seeds
For the dressing, mix the miso cashew milk, honey lime juice and tahini together in a pan and warm slightly to help it come together.
Pre heat your oven to 200 c
Peel and chop the sweet potato in rough cubes and toss with 2 tbs of olive oil. Bake in the oven until soft and tender.
Roast the cashews in the oven until slightly toasted
Boil some salted water and once on a rolling boil toss in the sugar snaps and asparagus, boil for 1 minute only and then drain the greens.
Place the shredded cucumber, sweet potato, cashews and boiled greens into a bowl and mix together, drizzle with your homemade dressing and enjoy!
LUNCH: Cashew Caesar Salad
2 slices of cornichons (pickled gherkins or cucumbers)
1 cup cashew nuts
500 ml Plenish Cashew Milk
5 garlic cloves
60 ml water
120 ml olive oil
10 ml maple syrup
30 ml lime juice
1 tsp chili flakes
1 tbs dijon mustard
15 ml white wine vinegar
Salt and pepper
3 slices of sourdough, torn into small chunks
50 ml olive oil
1/2 tsp chili flakes
1/2 tsp fennel seeds
1 tsp mustard seeds
A few basil leaves to garnish
1/2 cup cashews
3 tbs nutritional yeast
1 head romaine lettuce
1 head baby gem lettuce
Place all of the dressing ingredients in the blender and blend to a super smooth dressing paste.
Heat the olive oil in a pan adding the seeds and chill flakes. Once the mixture is starting to smell amazing, toss in the bread and allow it to crisp and colour. Continue to stir or toss until the bread is evenly toasted fried and coated in spices.
Blend the cashews to a crumb and then stir in the nutritional yeast.
Put the salad leaves into a large bowl and drizzle with dressing, you should have a fair amount left over to use in future. Gently stir the leaves so they are not drowned in dressing but nicely coated. Now add the croutons and the crumb to the mix and toss together and serve. Add extra crumb and croutons as you need them.
SOUP: Cashew Squash Soup
30 ml olive oil
1 butternut squash, cored and peeled (approx 400 g pre prepare)
400 ml Plenish Cashew Milk
400 ml vegetable stock
40 g pickled sushi ginger
2 cloves of garlic
1 white onion, finely diced
2 heads of red chicory
1 pomegranate, deseeded
30 g sage leaves, fried until crisp
30 g toasted pumpkin seeds
16 cherry tomatoes cut in half
Pre heat the oven to 140 c
Place the cherry tomato halves onto a tray and slowly roast in the oven until the soup is ready.
In a sauce pan add the olive oil and gently sauté the onions, garlic and squash.
When they start to brown, add the sushi ginger, cashew milk and veg stock then gently simmer until the squash is soft and tender.
Leave the soup mix to cool slightly then blend all of contents of the pan until super smooth.
Season as desired then top with the slow roasted tomatoes, red chicory, pomegranate seeds, toasted sage and pumpkin seeds.
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