I made the most of cashews recently by making decadent cashew milk matcha lattés on repeat, and the pulp went towards satisfying cashew date balls.
Resourceful and delightful!
P.S. I’m not vegan – I actually love matcha lattés with full-on whole milk, but I made a lot of homemade nut milk in my former NYC wellness days and was feeling nostalgic 🙂
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Read more about the health benefits of cashews and dates – both have many nutritious minerals.
Note: I don’t always measure everything perfectly (read: I eyeball almost everything, except the 1 tsp of matcha in lattés), so test this out to your taste.
Single Serve Cashew Milk
Note: I made this a single-serve because I don’t currently have a high-speed blender, and I think the cashew milk tastes better fresh.
You could 3-4x the recipe for 3-4 servings, and store it in the fridge for 3-4 days.
Ingredients
- 6 raw or roasted cashews
- ~1/3 cup filtered water
- 1 pinch vanilla & cinnamon (optional, or add directly to matcha)
Instructions
- Soak cashews in boiled water until soft – about 5-20 minutes, then drain and rinse.
- Blend all ingredients until smooth.
- Strain thoroughly, set the pulp aside to make the date ball(s).
- Steam or foam before adding to matcha.
- Add 1/2 tsp honey or maple syrup to taste – or add later when making matcha latté.
Single Serve Cashew Milk Matcha Latté
Note: I personally love cinnamon, vanilla, sometimes nutmeg, a bit of coconut oil or ghee, and honey in my matcha latté for extra flavor and creaminess. You do you!
Ingredients
- ~1/3 cup or single serving of cashew milk (above)
- 1 tsp (or 1 serving) matcha whisked with ~1/2 cup very warm water
- 1 pinch each cinnamon and vanilla (optional, for extra flavor)
- 1/8 tsp coconut oil (optional, for extra creaminess and flavor)
- 1/4-1/2 tsp honey or sweetener of choice (to taste)
Instructions
- Sift matcha into a large mug and whisk with ~1/2 cup boiled water (about 180F), or just wait a bit after boiling.
- Add 1/2-1 tsp honey or sweetener of choice to the matcha if not already added to cashew milk.
- Steam or foam cashew milk with cinnamon, vanilla, and coconut oil if using – if you don’t have a milk frother, you can whisk it to foam it a bit.
- Pour frothy cashew milk over matcha (or vice versa) and enjoy warm.
- For Matcha brands: I prefer Matchaful in the US and Anatea in France.
- To make cashew milk hot cocoa: Instead of matcha, whisk 1 Tbsp unsweetened cacao powder with boiled water, then blend or whisk all ingredients together (or put all ingredients in a milk frother!).
Cashew Milk Pulp Date Ball
Note: These will vary in terms of stickiness and holding together – let the pulp dry for a while, and add more dry ingredients if they’re falling apart.
You could also press it out onto parchment paper and drizzle with melted chocolate, then place it in the fridge or freezer for a delicious chocolate cashew date bark.
Ingredients
- ~1.5 Tbsp cashew pulp from cashew milk, well-strained and left to dry out for a bit
- 1 date, very soft or soaked first in warm water
- 1-2 tsp unsweetened shredded coconut
- 1/8 tsp coconut oil (optional)
- ~1 tsp dark chocolate, finely chopped
- 1 pinch each cinnamon & vanilla (to taste)
- 1-2 tsp muesli or oats (sub enough almond or oat flour for the balls to hold together)
Instructions
- Combine all ingredients together in a small bowl – you can use your hands, mash it with a fork, or press it together with a spatula.
- Press into 1-2 balls – roll in more coconut, chopped chocolate, or cacao powder (optional).
- Place in fridge until solid.
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