People use cashew milk for a wide variety of reasons- they may be lactose intolerant, may prefer the creamy texture, or may avoid any animal byproducts like dairy. Whatever your reason for pursuing vegan options, dairy alternatives like mylk cashews are surprisingly versatile and easy to make. All you need is water and pure cashew pieces! Everything from ice cream to pasta to coffee creamer can be made with a high-quality product and a little bit of creativity. The below is just a small sampling of our favorite vegan recipes that use cashew milk.
Vegan Strawberry Ice Cream
Ice cream is commonly listed as a “most missed” item by people who avoid dairy. The good news is, using mylk cashews gives you a creamy texture that brings back the same childhood memories! This recipe balances sweet vanilla and fresh strawberries for an ice cream that is not only vegan, but also gluten-free!
- 4 cups of fresh strawberries, chopped
- 1 cup of cashews (soaked for at least 4 hours and then drained)
- 2 cups of water
- 2 teaspoons of vanilla extract
- 1 cup powdered sugar
In a blender, combine half of the strawberries, raw cashews, water, vanilla, and powdered sugar. Blend until smooth and creamy. (In this step, you’re making the cashew milk – composed of cashews and water – at the same time as the rest of your ice cream base!)
This mixture can then be added to an ice cream maker. You should follow the manufacturer’s instructions, but about 20-25 minutes is about right for it to get the right texture. Towards the end of this time period, add in the remaining chopped strawberries, then allow to churn for a couple more minutes.
Once ready, transfer to a container and freeze for at least 1-2 hours before serving.
Creamy Red Pepper Pasta Sauce
Whether you want to use fresh pasta or zucchini noodles, a thick and creamy sauce can make or break your dinner. Using mylk cashews lets you make a delicious sauce without needing a dairy component.
- 3 fresh red bell peppers
- 1 cup of cashew milk (store-bought or homemade)
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 clove garlic
- ¼ cup tahini or cashew butter
Start by roasting your peppers. Place them on a foil-lined baking sheet and put them on the top rack of a broiler. When you see black spots begin to appear, turn the peppers over and continue to roast until all sides are blackened. Let cool before pulling off the skins and removing ribs, seeds, and stem.
Add the roasted and cleaned peppers to a blender with all other ingredients, blending until smooth.
Mix with pasta of your choice and serve.
Cashew, Cardamom, and Date Smoothie
Mylk cashews can be used as the base of any smoothie recipe you choose- this is one of our favorite vegan options, packed with sweet and spiced flavors for a morning pick-me-up.
- 1 cup cashew milk (store-bought or homemade)
- 1 tablespoon raw cashew butter
- 1 tablespoon chia seeds
- 1 large, frozen banana
- 1 tablespoon vanilla extract
- 3 Medjool dates, soaked in hot water for 5 minutes, pitted and chopped
- ¼ – ½ teaspoon of ground cardamom
All you have to do is place these ingredients in a blender and mix at high speed until smooth! We recommend starting with a smaller amount of cardamom and doing a taste test, then deciding if you’d like more kick or are happy as is.
Cashew Cream of Mushroom Soup
Sometimes, there is nothing like a warm, creamy soup on a cool night. If you’re craving this feeling without using dairy, mylk cashews make a great base. This uses cream of mushroom soup as the template, but it can be applied to your seasonal favorite!
- 2 cups of raw cashews (soaked for 2 – 24 hours)
- 1 teaspoon olive oil
- 20 ounces mushrooms, chopped
- ½ onion, minced
- 2 teaspoons sea salt
- 1 teaspoon thyme leaves
- ½ teaspoon black pepper
- 4 cups of water, divided
Heat olive oil in a large non-stick frying pan over high heat. Cook mushrooms until they have released liquid and are just beginning to brown, about 10 minutes. Reduce your heat to medium-high, then add the onion and cook until soft and lightly browned. Add garlic, sea salt, thyme, and black pepper. Cook for one more minute.
Transfer the mushroom mixture to your blender and add drained and rinsed cashews. Add 3 cups of water, then blend on high until very smooth.
Pour soup back into the pot with one more cup of water to reheat. Season to taste and enjoy!