Recipe: Roasted Cashew & Red Pepper Spread

So it is totally worth saying that I am having a cashew moment of late. And of course, here is another cashew recipe!

I’m not sure if it is all my vegan readers and blogging friends that are re-igniting my fondness for creating yummy goodies from this nut, but either way, I’m happy to be here, enjoying the fun that comes with working with this great transitional ingredient for those looking to wean (just a little or a lot) of dairy from their diets.

Yup, cashews. They are pretty rad.

As many of you already know, the cashew is a very natural stand in for recipes requiring the richness, texture, and taste of dairy. For anyone wanting to reduce or eliminate milk and milk products from their diet, this is such a wonderful ingredient to cozy up and get familiar with.

Cashews can just be used in so many ways (but you guys know that already, right?)! To make cream, cheese sauce, dinner, as a topping for a healthy salad, as salad dressing, and today in a luscious spread for everything from burgers to sandwiches to pizza.

Cashews are not cheap as far as nuts go (not too many nuts are anymore), but pound for pound they might not actually be all that far off the price of good organic dairy. So while moderation is always key for any rich food (plant-based or not), it is prudent to also keep that in mind when adopting cashews for use as a dairy substitute in the kitchen.

Less is usually more, and that is certainly the case for this rich and flavorful spread, but the beauty part here is this dip is largely made of peppers. Roasted to perfection first, of course!

The Less:

Less dairy and egg-based spreads means less cholesterol and reliance on animal fats for fuel. Fewer ingredients in your food means easier work of collecting and knowing them. Less pre-made and pre-packaged sauces and spreads means less waste, cost, and (potential) bad karma, so serving up appies and spreads comes cheap & healthy.

The More:

More red peppers in your food means more color and fresh vitamins. More cashews in place of dairy means more plant based alternatives. More reasons to eat plant-based means you’ll never miss your old favorites, even if you still think you might 🙂

Roasted Cashew & Red Pepper Spread:

• (1/3) cup cashews, roasted
• (2) red peppers, roasted, peeled & seeded
• (2) tsp fresh lemon juice
• (1/4) cup fresh parsley
• (1/3) cup olive oil
• (1/2) tsp salt
• (1) small clove garlic (optional)

Start by roasting the peppers. To prepare, wash & slice the peppers each in halves lengthwise and place (seed side down) on a flat cookie sheet (no need for oil). Turn the oven on to broil and broil the peppers until black and blistered (and smelling wonderful) – about 15 minutes or so. Once ready, carefully remove the pan from the heat and set aside.

Next, turn the already hot oven to 350 degrees. Spread the cashews on a flat baking tray and place in the oven. Roast to a light brown color and until just fragrant and remove from the oven to cool, about 8-10 minutes.

Prepare the lemon juice, parsley, salt, oil & garlic (if using) and add to the blender along with the still-warm cashews.

To prepare the roasted and cooled peppers for blending, wait until they are cool enough to handle with your hands, then simply remove the skins, stems, and the seeds with your hands and add the pepper flesh to the blender. Blend all of the ingredients together until perfectly smooth. Transfer to a clean jar or container and allow to cool before serving. Kept in the fridge, this delicious spread will keep for well up to a week.

Use this beauty as a substitute for mayonnaise in sandwiches and in burgers, or as a dip for raw celery or Belgian endive leaves.

There are numerous uses for this dip, and I enjoyed it several times slathered over the latest version of chickpea flat bread I’ve been making – topped with chopped fresh tomatoes and thyme roasted red onions. Pretty darned awesome any day of the week if you ask me, and even the teenager was pretty impressed. Win!

As a quick update on my week, we cooked tons of vegan food last night with another enthusiastic group of kids, and afterwards enjoyed a much needed drink and celebration as we look to our plans for the New Year!  The NSF website is being built as we speak and I’ll be hoping to share a little project we’ve been working on this year rather soon.

For now, I’m doing a little dance as we get closer to Christmas, and am looking forward to a lighter load under the tree (that will be lit up tonight!) this year (don’t tell anyone but I’ve yet to buy a present).

• Are any of you planning a less is more Christmas?
• What is your favorite part of the Holiday season?

I’d love to hear your thoughts on this topic as we get closer to the big day. Thanks for being you (all of you), and I’m looking forward to getting caught up on my blog reading this week, I am hoping each and every one of you is well 🙂

Yours in Less,

Recipe: Saucy Spiced Paneer & Tomato Curry

You’ve got to move when the inspiration hits!

Never leave that till tomorrow which you can do today.

– Benjamin Franklin

I must admit, weekends at our house are pretty darned nice.

After a busy week (which usually doesn’t feel long at all), we all hunker down to enjoy some quality home time together, and this weekend was no exception.

I had plenty of time to catch up with my new computer – (and this is the first post I have written on it – yay!) – and with the newer, cleaner, faster and more efficient tool came a rush of energy to tackle a few big things.

So I cleaned the cupboards. Yes, the full treatment! Spices, bulk food, you name it. It was a whole day after which me and the girls trekked to the store to re-stock the ‘must-haves’ we were low on, and headed home to make dinner.

And it was Indian night by request!

If the facts don’t fit the theory, change the facts.

– Albert Einstein

I have mentioned before that Indian food is a family favorite, and a good dinner out to us is treating at an authentic Indian restaurant.

Hands down, our favorite dish is called ‘Malai Kofta’ – otherwise known as Indian cheese (paneer) cooked in cream sauce with an added bit of (delectable) taste and texture in a generous addition of ground cashews. Yum.

Whatever you do, you should do it with feeling.

~ Yogi Berra

This recipe was from an early attempt I made (about 3-4 years ago) that was not far from the real thing. In last night’s version, I made a few changes, attempting to ‘lighten it’ ever so slightly by subbing what was entirely full cream for mostly milk.

To my strict vegan readers, I know this might be not easily veganized, but I am sure there are plenty of you who could share your own fabulous vegan Indian dishes with all of us (and don’t be shy, Richa at Hobby and More, that was for you!).

Make no mistake, this dish is a treat. It’s full of delicious rich ingredients that are to be eaten sparingly (ideally). It’s nice to treat the family to a meal like this, and we enjoy every last bite.

I hope you will too!

Never leave that till tomorrow which you can do today.

~Benjamin Franklin

The Less:

Less store-bought jarred spice mixes means more real fresh ingredients, less waste and more cash left over. Less super heavy cream means (just a little) fewer calories, and less wondering if you can cook Indian means knowing that yes, in fact, you can.

The More:

More home cooked, yummy foods means more reasons to stay in together. More spice and variety means you can break free of flavor doldrums. More fresh rich ingredients, means taking pleasure is more satisfying, even if you need just a little.

Saucy Spiced Paneer & Tomato Curry:

• ( 2) medium-large onions, or 3 smaller onions, peeled and quartered
• (3) tbsp butter, ghee, or canola oil
• (2) tsp salt

Spices:

• (2) tbsp chopped fresh ginger
• (2) tbsp fresh garlic, chopped
• (2) tsp cumin ground
• (2) tsp ground coriander
• (1) tsp chili powder or cayenne

Sauce:

• (1) 398 ml can chopped tomatoes
• (3) tsp sugar
• (1/2 – 1) cup ground cashews, raw (grind to medium fine)
• (1) cup heavy cream
• (2) cups homogenized milk

Finish:

• (2) tsp Garam Masala spice mixture (available in most grocery store spice sections and they vary greatly)
• (1) pound Paneer, cubed to one inch cubes (available in specialty grocery stores, and adventurous folks – you can make your own!)
• (1) tsp vinegar (optional)

Heat oil in a large saucepan at medium-high until hot. Add the chopped onions and salt and turn to medium heat. Cover and cook, checking every 5 minutes to stir, for 20 minutes.

Prepare the rest of the ingredients while the onions cook.

Once the onions are soft and quite brown, add the ginger, garlic, cumin, coriander, and cayenne, and cook, on medium heat for 5 minutes until fragrant. Make sure to actively stir the mixture to prevent burning of the delicate (and delicious spices)!

Add the tomatoes and sugar, and continue to cook until well incorporated, about another 5 minutes.

Using a hand blender, or a blender, puree this mixture until blended through. Return to the stove and turn heat to medium-low. Bring the mixture back to temperature (about 5 minutes) and add the cream, milk, garam masala spice, paneer cubes, and ground cashews.

Simmer for 15 minutes or so, uncovered on medium-low. Stir frequently to keep it from sticking or burning on the bottom – this is very important!

At the end, season again to taste, and add vinegar if you like – I find it adds a little zing to the creamy base and livens the flavors very nicely.

Serve hot with rice or naan – and enjoy every yummy morsel! 🙂

This dish pairs excellently with any rice dish, broiled naan bread, and perhaps some animal protein such as tandoori chicken like my husband enjoys (but me and the girls pass on).

In my next post, I’ll share with you the yummy recipe for cumin rice with peas that we ate with this last night, as well as the refreshing shredded brussels sprout salad too 🙂

Both of those are vegan (or vegan adaptable), and contrasted beautifully with this dish.

Live your beliefs and you can turn the world around.

~ Henry David Thoreau

Fortune favors the brave.

~ Virgil

If you only look at what is, you might never attain what could be.

~ Anonymous

So whether you are an experienced cook with the amazing world of Indian flavors or not, this dish gets a thumbs up in this house, and that is usually enough to make me smile into the next day for sure.

This post is also a little deviance from the smoothies and juices I’ve been sharing – and a delicious way to tuck into something rich and soothing!

No matter what happens, it is within my power to turn it to my advantage.

– Epictetus

Fresh shredded brussels sprout salad made a perfect side – my next post!

I made another change this week that I’ll keep under my hat a few more days. I want to see if I can make it stick. It’s (relatively) small, but if I can do this, will be HUGE to me. I’ll keep you all posted 😉

• Are you familiar with paneer?
• If so, have you ever made it?
• What is your favorite Indian dish (assuming you like it of course)

Let us know, will you?

Stay tuned for the accompaniments in my next post (they are yummy, and easy!) and have a great start to the week friends, and (as always) a giant thanks for reading and for your comments!

Yours in Less,

Recipe: Kale Veggie Slaw with Sesame Miso Dressing

Raw veggies make me feel so good!

A day without laughter is a day wasted.

~ Charles Chaplin

Have you laughed today?!

I mean, really laughed? The side-splitting, joyful, exhaustion and tear inducing laughter that used to get us sent to the hallways in high school?

I love laughing. Laughter makes me happy. We try to laugh a lot. But sometimes I need to lighten up.

I’ve just returned from a (super) busy time of travel for work. Being on the road and working takes a tremendous amount of energy – and I am so grateful to have the weekend to catch up and return to my regular routine.

And to laugh!

The human race has only one really effective weapon and that is laughter.

~ Mark Twain

I don’t know about you, but I am a lot more prone to laughter when I am feeling spiffy.

Spiffy to me means my tummy is happy, my heart is happy, and my family and friends around me are happy.

To achieve all of these, I must take care of the 1st: making my tummy happy.

Because if my tummy is happy, my heart is happy knowing I am taking care of myself. When my heart is happy, it shines, and when it shines, it casts its light on anyone else around me.

And they are happy too.

You, yourself, as much as anybody in the entire universe, deserve your love and affection.

~ Buddha

Seem too simple? I’d love to hear what brings happiness and laughter your way, because (IMO) there is no such thing as too much laughter (except when it is in the middle of science class).

This salad is a flavorful explosion that will bring a smile to your face. Featuring beautiful raw kale, broccoli stalks, carrots, and the ever humble rutabega, I’ll be bringing this to many a summer patio this year!

Let’s dig in!

The Less:

Less lettuce means less more creative ways to use up vegetables. Less cooking means more raw nutrition. Less store-bought dressings and pre-grated veggies means less cost, preservatives, and packaging. Less conventional foods means more adventurous meals, and maybe a few laughs along the way too!

The More:

More cheap vegetables means filling up for pennies. More vibrant raw veggies means more vibrant raw smiles. More kale and broccoli means more super-powered greens, and more savvy delicious potluck salads means you’ll always get an invite!

Kale Veggie Slaw with Sesame Miso Dressing

• (1) cups grated carrots (about 2 medium)
• (1) cup grated broccoli stalks (about 3)
• (1) cup grated rutabega or turnip (1/2 large)
• (3) cups green emerald kale, chopped fine
• (1/2) large red bell pepper
• (1/2 – 1) cup roasted cashews (whole or pieces)

Dressing:

• (3/4) cup canola oil
• (2) tbsp dark sesame oil
• (1/4) cup apple cider vinegar
• (1/4) cup white miso
• 3 tbsp fresh chopped ginger
• (1/2) cup water

Start by combining all dressing ingredients except for the water. With the water ready, blend on high and add the water to the blender in a slow steady stream, until the dressing is light and frothy.

Transfer to a clean jar. This recipe makes more than required for this salad and is amazing on rice or quinoa, or any fresh green salad!

It’s hands down a wonderful vegan dressing that is smooth, flavorful, and incredibly delicious!

If you have a food processor with a grating attachment, or a salad master grater, you can grate the vegetables this way. Otherwise a hand grater (on a medium grate, don’t do it on a super fine cheese grater) will do. Grate each vegetable into a mixing bowl one at a time. You can opt to peel the carrots or not, but I always do for salads like this as they tend to keep better this way.

Grate the carrots, rutabega, and broccoli stalk all to the same size and mix well.

I’d rather be able to face myself in the bathroom mirror than be rich and famous.

~ Ani DiFranco

To chop the kale, use a good chopping knife. Chop the washed kale leaves as you would fresh herbs, into half-inch pieces or so, and add to the bowl. Chop the red pepper to a medium dice and add to the mix. Feeling good yet?

Toast the cashews in 350 degree oven until brown (about 10 minutes) or in a dry skillet on the stove-top. If using pieces, add straight to the bowl, or coarsely chop whole ones before adding.

To dress, start by adding 2/3 cup of the dressing to the bowl and mixing all well. If you like, add more dressing to taste. Garnish with toasted sesame seeds or more roasted cashews and serve!

This salad keeps well for at least a day in the fridge. In fact, my daughter said it was even better the next day, so no one needs worry about leftovers here!

When the kids will eat kale, that’s always a good sign, and while one of them still won’t touch it, I am pretty happy to have the hubby and teenager enjoying it now 🙂

Always laugh when you can, it is cheap medicine.

~ George Gordon Byron

Most of the shadows of this life are caused by standing in one’s own sunshine.

~Ralph Waldo Emerson

By being yourself, you put something wonderful in the world that was not there before.

~Edwin Elliot

So amazing with a few slices of ripe avocado.

Bliss in a bowl!

Laughter is the shortest distance between two people.

~ Victor Borge

This might be funny to you. Or not.

I hope wherever you are on this fine evening, you are in the company of loved ones (perhaps even enjoying a hearty laugh).

I am so looking forward to catching up on life this weekend (this includes catching up with all my blogging buddies!).

After whipping up a batch of spicy spinach hummus and putting up some rice to cook, I am headed outside….I can hear the sounds of children’s laughter out there, and I think I might be missing out!

• What’s your most extreme laughing memory?
• Ever found yourself literally on the floor or (worse) kicked out of class?

I’ve always cherished the gems I carry with me and I’d love to hear yours! I hope you’ve all had a wonderful week! It’s so nice to be back 🙂

Yours in Less,

Recipe: Lively Cilantro Jalapeno Sauce

An easy take on a few fresh favorites (for all)!

A really great talent finds its happiness in execution.

~ Goethe

Good day folks! Here it is, as promised, the brightest, greenest, freshest sauce to hit our fridge (that won’t go brown) in a long long while!

I should start by stating that I could eat foods inspired by Mexican flavors everyday without any issue (really, at all).

I mean, really, this food is made with quite possibly the simplest, freshest, and most flavorful ingredients out there – not to mention being outright cheap and easy to obtain and prepare.

I’ve yet to meet a person who disagrees with me on this either – and I think I’d be challenged to based on the general love I see for all things taco related online and elsewhere (delicious food truck anyone?).

Let’s just say: LOVE.

Yes, there it is – for veggies and meat eaters alike to vegans and gluten free folk. There is something for everyone here….most all an abundance of fresh flavor that you don’t have to break the bank to enjoy!

Let’s go through the list when it comes to the amazing flavors that have permeated our house these days:

Limes: easy to find and cheap. Cilantro: easy to find (and grow) and cheap. Green onions: same.

The rest? A little goes a long way here: a few nuts (which could easily become dairy too if preferred), a little oil, water and salt (and don’t forget to add a little kale of course!) – and you are set!

A gorgeous any-day meal inspiration to top just about anything.

This sauce is part of a trio of sauces I have been playing with – so far this version has gotten the most play simply for the ease of ingredients, and the fresh color and flavor.

I’ll be posting the other sauces too, but let’s get started with the basics!

The Less:

Less store bought cooked and pasteurized sauces means more freshness to enhance your favorite foods. Less salt, sugar, and other additives means less stress and more rest for your hard working cells. Less wondering what to put on your food makes less work of enjoying whatever (just happens) to be on hand.

The More:

More fresh greens in your everyday repertoire means more of the good stuff without trying. More lively citrus juice means more zip and flavor without sacrifice. More homemade raw goodness makes more (of any) foods come alive. More lively food means more lively meals, which can lead to more liveliness at the dinner table and who knows just where else?

Lively Cilantro Jalapeno Sauce:

• (3/4) cup raw whole cashews or pieces
• (1) whole bunch cilantro, stems removed (yup – the entire bunch!)
• (1) fresh jalapeno pepper
• (1/2) bunch green onion (tops only – about 1/3-1/2 cup, no need to chop!)
• (1-2) leaves green curly kale
• (4) tbsp freshly squeezed lime juice (about 2 limes)
• (1) cup water
• (2) tbsp canola or vegetable oil
• (1) tsp good sea salt

Combine all ingredients in a blender and blend on high. Keep things moving with a spatula if you like, and let it go until it is well blended and super duper bright green!

Use the whole jalapeno if you don’t mind a little kick, otherwise feel free to remove the seeds first if you prefer a milder flavor.

There you have it – pour into a jar and keep sealed in the fridge. This will last at least a week in the fridge – see how long it lasts you!

This sauce works brilliantly (as you can imagine) smothered on a freshly warmed corn tortilla and topped with any range of beans, chopped veggies, with or without meat or cheese. It also works to top any kind of veggie burger and is delicious on the Quinoa Protein Bites posted here!

“What lies behind us and what lies before us are tiny matters compared to what lies within us”

– Ralph Waldo Emerson

Here it is with a few Ancho Chiles blended in..

The beauty and simplicity within each of the ingredients in this recipe remind me that good food is always just a step away and needn’t be complicated to be prepared well, or enjoyed.

On a personal note, I am so enjoying the comments and feedback from all of you this week – particularly the notes on your favorite childhood snacks – it’s so fun to be taken back for just a moment to what we ate in the good old days!

Thanks to all of you for taking part – I hope you are enjoying the week!

• Are you a giant fan of Mexican inspired foods?
• What are your favorite cheap and easy meals?

Feel free to share your lively thoughts below – and enjoy this one!

Yours in Less,

Recipe: Creamy Cashew & Fresh Herb Dressing

It’s here! Has Cupid come by to kiss you yet?

I can see this morning there are a lot of folks pretty excited about Valentines Day. I hope everyone is feeling the love today!

It’s a day for the kids in our house, where they get to be reminded that their mother loves them. I like that, and so do they (they also don’t mind the Hershey’s kisses they find scattered on their bedroom floor when they awake).

We’ve never really made a big deal about this holiday, me and my husband ~ mostly I think because we are lucky to have been married for many happy years. To risk sounding (just a little) smug and corny, we actually still enjoy everyday together. Like, a lot. I know, right? It’s pretty great and we try to tell each other as much as possible (and we certainly did this morning).

So…to balance off the heart shaped cookies and sweet delicious treats out there today, here is a way to celebrate freshness. You might just want to plan this one for tomorrow after the big Valentine’s dinner!

This beautiful creamy salad dressing can be enjoyed with any meal. Because anyone taking the time to read blogs about food already knows the beauty in healthy food preparation made with love, all year round!

The Less:

Another creamy dairy-free substitute courtesy of the silky and decadent cashew. Less dairy in one’s diet can mean feeling lighter and clearer. Less saturated fat in our diets is a good thing, as is consuming less prepared salad dressings. This one could just become a favorite.

The More:

More fresh dressings means more motivation to eat more greens. More salads and fresh roughage leads to better elimination. More lightness, more good feelings. Nothing makes me happier than a fresh salad prepared just for me.

Here is how to enjoy this in one easy step:

Creamy Cashew & Fresh Herb Dressing:

• 2/3 cup whole raw cashews
• 1 cup canola oil
• 1/3 cup red wine vinegar
• 1/2 bunch fresh dill (or substitute fresh basil or parsley)
• 1 tsp salt
• 1 tbsp honey
• 1 cup water

Combine all ingredients except water in a blender. Start the blender and add water slowly, in 1/3 cup measurements to get the mixture swirling. Blend everything on high for 2 minutes until super creamy and smooth. Make sure there are no chunks of nuts left in the mixture – adding the water in increments helps to make this happen.

There is no need to soak the cashews in this case as the oil and water provide the extra silkiness.

Store dressing in a sealed glass jar in the fridge. This should keep for 3-4 days.

This dressing is delicious on crisp fresh greens (especially romaine lettuce or spinach) or cold steamed vegetables like asparagus or broccoli. Personally I celebrate any crutch to get more vegetables into my day. Especially when it’s this delicious!

I hope that whatever you do on this day that you feel loved.

Happy (and Healthy!) Valentines Day!

Yours in Less,

Finding More in Tofino. And (just a little) oatmeal.

Finding more in just a little less busy-ness. We spent the weekend away. It was quiet, it was relaxed, it was oh so needed! (We spent the weekend in beautiful Tofino).

The Less:

This week I felt great during my fast. I thought a lot about clutter and how I can really streamline things and get rid of a lot of junk. Now I’m home and feeling inspired to organize and tackle a few big home projects I have been putting off (time to clean out that garage). Being away does wonders for the mind. I disconnected. Less clutter and less noise meant more much needed sleep and quiet time.

The More:

Delicious and satisfying oatmeal provides more energy, more stability, and more gounding than many other breakfast foods:) I always find fasting on a vacation travel day superb…no driving stress or routine demands. Just music, the sounds of my family, fresh hydrating water, and best of all, my husband doing the driving! Bliss. More relaxing, more family time, more peace of mind!

Here is how I found more this week with glorious healthy oatmeal:

Apple Oatmeal:

• 1 cup quick oats
• 1.5 cups water
• pinch of salt
• 1 apple, peeled and chopped
• a few generous dollops of fresh Cashew Cream
• nuts and currants for the top
• Cinnamon and brown sugar or maple syrup (optional)

Combine oats, water, apples, and salt and bring to a light boil. Turn the heat down. Cook, 8-10 minutes on medium low with the lid on until the apples are soft.

Serve, topped with a sprinkle of cinnamon, Cashew Cream, toasted nuts, and currants. Add extra sweetener if you like.

This is fiber-rich, super-inexpensive, and wonderfully satisfying in the morning!

I sometimes call it endless oatmeal, there is no need to specify servings here as leftovers can go right in the fridge. The next day, simply add more water, more apple, more whatever and heat up again! It never ends and there are so many different ways to enjoy it. I like to use soft or slightly wrinkled apples – It’s economical and makes me feel good not to waste (I am very picky about fresh apples).

I am feeling rather invigorated after a mellow weekend catching up on sleep and fresh air with friends and family. Amen.

I’ll start planning the impending spring clean this week. I just want to enjoy this feeling a little longer…

• Are you feeling cluttered in life?
• What are some things you could do to get rid of?
• What brings you peace of mind?

I’d love to know.

Yours in Less,

_

Recipe: Cashew Cream.

Cashews. Are. Amazing.

It’s true! Everyone loves them. Children love them. Husbands love them. Friends love them.

Cashews just might be the best thing in the world if you are on a path to eating less dairy.

(or even if you are not)

Cashews – the seed of a tropical fruit – grow in tropical countries and are native to South America. They are a treasure for their creamy texture and, when soaked and eaten raw, can satisfy anyone’s appetite for a rich treat.

You will notice as more recipes get posted at this site that these versatile nuts find many ways into my dairy-less cooking and preparation. They aren’t cheap, but no nuts are these days, and like anything high in calories – when eaten in moderation – are worth every penny.

Buy whole cashews if you can, as the pieces don’t soak up as well in the water, though pieces can be a stand-in if that is what you have available. Just be sure they are raw – no salted or roasted nuts here!

Store cashew nuts in the fridge or freezer if you can to keep them away from heat and air. This helps to keep the oils in nuts from going off.

Here is how to make it at home in just a few simple steps:

Cashew Cream

• 1 cup raw cashews (whole or pieces – whole are best)
• 2-4 pitted dates
• 2 cups water for soaking
• 1 1/4 c cold water

Soak cashews and dates together with 2 cups water in a bowl for 6-8 hours. Drain and rinse with cold water. Add to blender with the 11/4 cup cold water and blend on high until smooth and creamy – about 2 minutes.

You may need to agitate the mixture a few times with the edge of a spatula to get the blending running smoothly.

Refrigerate in a sealed jar until ready to use. These ratios will make 2 cups and should keep 4-5 days in the fridge. Feel free to play with amounts!

Enjoy this satisfying treat on its own, on top of hot cereal in the morning, or with fruit salad (especially good with bananas and blueberries).

**If you want to make cashew milk, simply add water after the first round of blending until you reach the consistency you want. Some people drain the cashew pulp with cheesecloth, but I like it best kept intact myself. Find what you like best!

I hope you enjoy this if you are new to it and will let us know if you try it! I’ve heard many times – “what is that?” – as unsuspecting people don’t know what they are eating….they just know it’s delicious.

If you have made it before drop me a line to let us know how you prefer it and what you like to eat it with…

I hope everyone is having a wonderful week so far. Thanks for stopping by 🙂

Yours in Less,