Tag: cashews

I love key lime pie. Before I was vegan it was one of my go-to  special desserts. My mum used to make it for me a lot for my birthday – usually with condensed milk and other pretty unhealthy things! Since my birthday is coming up on Wednesday (helloo, 26!) I wanted to try veganising it for myself.



I took this along to my family’s Easter Sunday lunch and it went down a storm with the vegans and omnis alike. It’s very fresh and light – which you need after you’ve stuffed your face with roast potatoes!

INGREDIENTS

For the crust

  • 50g vegan butter, slightly softened
  • 200g Lotus Biscoff biscuits or any vegan biscuit of your choice

For the pie filling

  • 2 cups/300g raw unsalted cashews, soaked for at least 4 hours
  • 1 cup/250 ml full fat coconut milk
  • 1/3 cup/78 ml maple syrup
  • Juice of 1 and a half limes
  • Zest of 3 limes

  1. First prepare the base. Pulse the biscuits in a food processor until they resemble fine breadcrumbs then add the softened butter. Pulse again until combined.
  2. Press the biscuit butter mixture into a 9 inch spring form cake pan, going a little up the sides of the pan. Put the cake pan in the fridge to chill.
  3. Prepare the filling. Drain and rinse the cashews then add to the blender with the lime zest, lime juice, maple syrup and coconut milk. Blend on high until smooth and creamy.
  4. Retrieve the base from the fridge and pour over the pie filling. Smooth out the filling using a spatula, tap a few times to bring any air bubbles to the surface.
  5. Put the pie into the freezer for at least 4 hours, preferably overnight to set completely.
  6. Remove the pie from the freezer at least 1 hour before serving to thaw sufficiently.



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At first these were going to be a granola bar..but things change. I’ve drizzled these with chocolate because I’m a horrible person but if you want to keep it healthier you can leave it off.

INGREDIENTS

  • 1 1/2 cups of dried apricots
  • 1 cup raw unsalted cashews
  • 1/2 cup smooth cashew butter (I used Meridian)
  • 1/4 cup desiccated coconut
  • 2 tbsp coconut oil, slightly warmed
  • 1/3 cup/80g  dark chocolate

  1. In a food processor add the cashews and blitz on high until they resemble a coarse soil. Then add the apricots and blitz again until they are broken into small pieces.
  2. Add the coconut, coconut oil and cashew butter. Process on high until the mixture starts to come together. It will form into a sort of sticky dough.
  3. Using a teaspoon, scoop out the mixture and then using your hands roll them into a ball.
  4. Place on a parchment lined baking tray and then chill in the fridge for 30 minutes.
  5. Whilst the balls are chilling, prepare the chocolate drizzle. Melt the chocolate to a heat proof bowl over a saucepan of boiling water.
  6. Using a spoon drizzle the chocolate over the balls and then put them back into the fridge to set for around 30 minutes.
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Finally had some time and motivation to blog some kind of recipe. Whilst I was in the US I had some cashew milk and remembered why I liked it so much. I have about 3kg of cashews stashed in the house  so I decided to make some!

INGREDIENTS

  • 1 cup of raw cashews, soaked in warm water with a pinch of salt for at least 8 hours, preferably overnight
  • 2 cups water
  • 1 tbsp maple syrup (I used grade A)
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp cinnamon
  • 1/4 tsp grated nutmeg
  • Nut milk bag

  1. Start by rinsing your soaked cashews, give them a good proper rinse. You’re rinsing off all the stuff that would give you a bad stomach so do it properly!
  2. Add cashews and water to the blender and blend on high for 1 minute or until smooth.
  3. Get a big bowl or jug, line it with your nut milk bag and pour in your blended cashew water mixture.
  4. Slowly start to squeeze out the liquid. Keep squeezing until there is nothing left. You will be left with some squishy looking nut pulp – you can keep this to use in other smoothies or granola!
  5. Give your blender a quick rinse and pour the cashew milk back in.
  6. Add the vanilla, cinnamon, nutmeg and maple syrup and blend until combined.
  7. Test it to see if it’s sweet enough, if not add more syrup.
  8. Bottle and leave in the fridge to chill.

 

(In my experience the milk generally lasts 1-2 days before it starts to go bad)

 

Sarah xxx

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Hi. I’m an ex-eczema sufferer. If you’d asked me 14 months ago if I thought I would ever be free of eczema I would have scoffed at you. I’ve been plagued by eczema most of my adult life, mostly on the tops of my hands and in the crooks of my arms. Angry, bumpy skin, it’s embarrassing. If you suffer too you know what I’m talking about. Then everything changed.

About 14 months ago I was in the US with my boyfriend and I decided to try some almond milk. I thought “Hey, this isn’t half bad” and I decided once I was back home I was giving up dairy. I was REALLY into dairy, we’re talking pints and pints of milk. I loved it. But I gave it up almost overnight! My skin started to clear up almost instantly. It was magical. I gave up other forms of dairy not long after that and before the month was up I was a full blown vegan.

My adventure with plant based milks has been interesting. I’ve tried all the ones I can get my hands on.  Oat, Soy, Almond, Rice, Hazelnut, Flaxseed and Coconut. The further I got into veganism and cooking the more I discovered. I could make my own milk! Out of nuts! Magic.



Here is my go-to recipe for vanilla nut milk. I almost always use cashews (sometimes half half with cashews and almonds) but feel free to experiment.

INGREDIENTS:

  • 1 cup/170g whole unroasted cashew nuts
  • 1 tablespoon agave/2-3 medjool dates, pitted
  • 1 teaspoon vanilla bean paste
  • pinch of salt
  • 2-3 cups/473-709ml water

Plump little soaked cashews!

Frothy magical cashew milk.

Straining the nut milk.

Soak your cashews in water for at least 8 hours before starting to make your nut milk. Soaking nuts helps the body to digest them more easily and your blender has to do less work. 

  1. Rinse your soaked cashews and discard the soaking water. They will have plumped up significantly and feel slightly squishy to the touch.
  2. Put the cashews in the blender with your choice of sweetener, salt and the vanilla bean paste. I have tried this recipe with vanilla extract but I’ve found the alcohol content in extract causes the milk to go rancid faster. However, if you’re in a pinch feel free to substitute extract for paste.
  3. Add your water. I like to add 3 cups of water. This results in a slightly thinner milk so if you like your milk very creamy use less
  4. Start your blender! If your blender is high powered it should be done in about a minute.
  5. Line a big bowl with your nut milk bag or cheese cloth. My nut milk bag is this one from Living Milk.
  6. Pour the milk into your nut milk bag and SQUEEEEEZE until all the liquid has passed through and you are left with weird lumpy nut stuff in your bag. You can use this lumpy nut stuff to make cookies or dehydrate it to use in cereal. 
  7. Pour into your bottle and put in the fridge to chill. 

Side notes: It is possible to make this milk in a food processor. I broke my previous blender in a freak accident. Think cashewy water pouring all over the counter top. Instead of dumping all of the water in, add it gradually but be careful of your liquid line on your food processor. The milk will not be as smooth but is totally drinkable!
Cashews and other nuts can be bought in 1kg bags on Amazon for cheaper than high street prices. Do your research!

Sarah xxx


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