I’m in the middle of a lovely juice feast to end my high raw month (I’ll be sharing some juicing recipes with you next week). Sometimes when you’re doing a juice feast (ok, so it’s really a fast, I’m just trying to make it sound easier) you can have a bit of tiredness or an afternoon slump. Some of the lovely online juice cleanses include a nut milk to give you a boost and round out your day. Since I’m making everything myself at home, I thought I’d do the same. Yesterday I had the most amazing cashew milk for my afternoon snack, then halfway through drinking it, I thought it could use a bit of cinnamon. Yup, that’s how the 4 ingredient lite raw cashew horchata was born. Who needs rice and sugar?
Raw Vegan Lite Cashew Horchata
- 2 T. Raw Cashew Pieces (or use whole cashews, roughly chopped)
- 2-4 Dates, snipped into bits (depending on your sweet-o-meter, I used 2)
- 2 C. water
- 1/2 t. ground cinnamon
- optional add in’s: tiny pinch of salt, drop of therapeutic grade cinnamon essential oil (for more intense cinnamon flavor), teaspoon of vanilla. I made mine without but think those would be tasty.
Method: Blend all ingredients til completely smooth and creamy. If you don’t have a power blender soak your cashews and dates in the 2 cups water in a pint mason jar for 2-4 hours before blending. No need to drain and rinse, just pour the contents of the jar into the blender, add the cinnamon and you’re good to go.
I first had Horchata while vacationing in Mexico, it’s at Mexican restaurants all over the place, but very few restaurants serve vegan horchata. Now you can make your own in minutes, without ever boiling a pot of rice!
This recipe was shared at Raw Foods Thursdays