Photo: Charlotte Mei
Recipe for cashew cream breakfast bowl by Charlotte Mei
This recipe for cashew cream offers a good source of protein and healthy fats, and it's naturally-sweet flavour doesn’t require you to add any additional sweeteners to it! Top it with whatever you fancy and have it for breakfast or as a midday snack to alleviate any hunger pangs.
I also love repurposing any leftover cashew cream into a dairy-free pasta sauce!
See also: Vegan Pink Breakfast Burritos Recipe
200g raw cashews (soaked overnight)
Pinch of salt
⅓ cup + 3 tbsp water
To make the cashew cream, blend the soaked cashew nuts, salt, and water in a blender until very smooth. Scrape down the sides to make sure everything gets blended evenly.
Add 1 tablespoon of water at a time, blending after each addition, until you have reached your desired consistency.
You can make this ahead of time and store it in the fridge for up to three days.
To prepare your breakfast bowl, mix the cashew cream with liquid of your choice to thin it down to your desired consistency. I recommend unsweetened soy milk.
Then, top it with your favorite ingredients. I like muesli or granola, fresh fruits, and a dash of cinnamon.