Last week we covered the basics- this week, we’re gonna get a little fancy pants with our Vegan Overnight Oats.
We totally dig cashew cream here at PEM.
Exhibit A: Coconut Cashew Chickpea Curry
Exhibit B: Creamy Vegan Tomato Soup
Exhibit C: Vegan Creamy Jalapeno Soup
Exhibit D & E: Herb Aioli, Classic Aioli
Exhibit F & G: Nacho Cheese Dressing, Creamy Maple Mustard Dressing
Exhibit H: No-Mayo Slaw
Get the picture? It was bound to make its way into our breakfast sooner or later.
This Ginger-Vanilla Cashew Cream jazzes up the basic overnight oats. It adds creaminess and a depth of flavor that is well worth its 5 minute prep time. That’s right, it tastes WAY snazzier than it’s minimal recipe suggests. That’s how we roll.
- ½ cup unsalted cashews
- ½ cup nondairy milk
- 3 pitted Medjool dates
- 1 teaspoon powdered ginger
- 1 teaspoon vanilla extract
- Pinch of salt
- Combine all ingredient in a high-powered blender and blend until smooth. Store in the refrigerator for up to two weeks.
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