1 CARTON 4 WAYS: CASHEW M*LK
Get more out of your Plenish Cashew Milk with these 4 recipes you can squeeze out of just one carton; including a delicious smoothie, breakfast smoothie, snack and hot drink recipe.
Spinach, Avocado & Lime Smoothie Bowl
Recipe for 1 smoothie bowl
1 cup of spinach
1 small banana, frozen
½ small ripe avocado, frozen
½ cup of Plenish cashew milk
1 tablespoon of maple syrup
4 ice cubes
½ lime squeezed
Simply whizz everything together until totally smooth.
A great way to pack in some greens first thing in the morning.
This recipe will of course work with fresh ingredients too, (though it won’t be as thick), but I find it handy to keep some sliced banana and chopped avocado in the freezer.
Try topping with sliced kiwi, toasted cashews, green grapes, sliced banana, and a squeeze of lime.
Carrot Cake Over-night Oats
Recipe for 2 breakfast portions
1 carrot, grated
½ cup of oats
1 ¼ cup of Plenish cashew milk
2 tablespoons of chia seeds
2 tablespoons of pumpkin seeds
2 tablespoons of honey
¼ teaspoon of vanilla extract
pinch of flakey sea salt
Combine everything together and stir-well.
Leave in the fridge overnight and enjoy for breakfast over the next couple of days.
Try top with cashews, spiralised and bee pollen.
Sweet Potato Wedges & Cashew Sour Cream
Recipe for 2 generous portions
1 cup of cashews, soaked for 4 hours
1/3 cup of Plenish cashew milk
1 lemon, juice only
1 teaspoon of nutritional yeast
1 teaspoon of flakey sea salt
2 sweet potatoes
2 tablespoons of cooking oil
½ teaspoon of flakey sea salt
½ teaspoon of chilli flakes
½ teaspoon of paprika
Soak the cashews for 4 hours at room temperature and then drain. Whizz these up in a high-powered blender with all the other sour cream ingredients (top section of the list) until totally smooth.
Preheat the oven to 190 degrees. Cut the sweet potatoes into wedges and toss with the oil, salt and spices. Roast for 28 minutes until crispy on the outside and soft in the center.
Try sprinkling with chopped chives or spring onions for that classic sour cream cheese, chive & potato skin combo!
Recipe for 1 mugful
1 cup of Plenish cashew milk
½ teaspoon of vanilla extract
2 tablespoons of cacao powder
1 tablespoon of maple syrup or coconut palm sugar
pinch of flakey sea salt
Use a few tablespoons of the milk to make a paste with all the other ingredients. Heat the remaining milk in a small saucepan and once warm, stir in the cacao paste mixing thoroughly. Don’t let the milk boil. If you have a milk-frother use this to aerate the hot chocolate before serving.
Get cooking with your cashew milk and stock up here.
For more recipes, try this.