Caribbean Cashew Punch (Vegan Style)
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup cashew nuts ((130g))
- 2 tbsp oats
- 1 tsp vanilla extract
- β tsp angostura bitters
- ΒΌ tsp cinnamon
- ΒΌ tsp nutmeg
- 6 tsp sea moss gel
- 2ΒΌ cups almond milk ((532ml))
- vegan condensed milk to taste
Method
- Preheat the oven to 180C/356F/gas mark 4.
- Line a baking tray with parchment paper and set aside.
- Pour the cashew nuts onto the baking tray and spread them out in an even layer.
- Roast the cashews until they are golden brown, this should take around 10 minutes but keep an eye on the nuts as they roast.
- Once roasted, remove from the oven and allow to cool down.
- Transfer the cashew nuts into a high speed blender along with the oats, vanilla, bitters, cinnamon, nutmeg, sea moss gel and then pour in the almond milk.
- Put the lid on and blitz into a smooth, creamy consistency.
- Stir in your condensed milk and sweeten to taste.