Maple and cashew cream muesli
Birkenstocks are back people! And in honor of that, I’ve decided to get all Big Sur on you and make some muesli. This recipe calls for cashew cream instead of yogurt because if you’re like me, dairy doesn’t always agree with us, ah hem. But, if you’re not like me (good for you!) you can totally substitute with your favorite yogurt. The lemon juice in the cashew cream gives the base a yogurt-like tang. Bring it on, breakfast!
Maple cashew cream muesli recipe
serves 2 – 4
2 cups maple cashew cream
1/2 cup oats (I use Bob’s Red Mill gluten free oats)
Mix oats with cashew cream and let mingle for at least 5 minutes. Garnish with whatever sounds good to you. I used flax seeds, dried sour cherries, toasted coconut, toasted pecans, raspberries, blueberries and a splash of really good maple syrup. Next time it might be chia seeds, toasted almonds and peaches… or raw honey, strawberries and poppy seeds. You get the picture!
2 cups soaked and rinsed cashews
1/2 cup water (plus any additional needed)
3 tablespoons organic maple syrup
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon good vanilla extract
Soak the cashews in water for at least an hour up to overnight. The longer you soak the cashews the easier they are to blend and you might not need any additional water.
Combine all ingredients and blend in a high powered blender (A Vitamix or something at least that powerful is key here) until thick and smooth. If the cashews were only soaked for an hour or so add water by the tablespoon until the mixture is able to be blended
Photos by Bess Friday and Lauren Godfrey. Thank you Bess!