Cashew Cream Breakfast Bowl

If you’re into cold western-style breakfasts but don’t stomach dairy very well early in the morning, this cashew cream bowl would be a great option for you. It 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.

P.S. I love repurposing leftover cashew cream into a dairy-free pasta sauce!

THE RECIPE

SERVES 3-4

Ingredients

  • 200g cashews (soaked overnight)

  • Pinch of salt

  • ⅓ cup + 3 tbsp water

Breakfast Toppings

  • Granola

  • Frozen blueberries

  • Cinnamon

  • Unsweetened soy milk/ plain water

Directions

  1. To make the cashew cream, blend the nuts, salt, and ⅓ cup water in a blender until smooth. Scrape down the sides to make sure everything gets blended evenly. Add water 1 tbsp at a time, blending after each addition, until you have reached your desired consistency

  2. You can make this ahead and store it in the fridge for up to 3 days

  3. To prepare your breakfast bowl, mix the cashew cream with liquid of your choice to thin it down to your desired consistency, and top it with muesli/granola, your favourite fresh fruits, and a dash of cinnamon.

Notes

  • You can use the remaining cashew cream in a variety of ways: to make a smoothie, a dairy-free pasta sauce, cake frosting, a base for dips, or to thicken soups


DID YOU MAKE THIS RECIPE?

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Lychee Mint Cooler

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Gratin De Crepes (Stuffed Baked Crepes)