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Vegan Horchata

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Vegan Horchata

Features:
    • 30 minutes
    • Serves 6
    • Easy

    Directions

    Since I have not been drinking dairy milk for over 5 years now, I enjoy making my own nut milks. A current favorite of mine is cashew milk. Cashews are very creamy and slight sweet, perfect to make milk. When I lived Los Angeles, I tried the most incredible horchata. It was light, cold and refreshing, sweet yet slightly spicy. This recipe is in the spirit of recreating that horchata experience with my new favorite – the cashew.

    Steps

    1
    Done

    Soak The Nuts

    Soak the cashews and almonds in cold, filtered water overnight. You can also use hot water to soak for only 30 minutes.

    Once soaked, drain the nuts and discard the water.

    2
    Done

    Add Everything To Your Blender

    Add all of the ingredients to your blender and blend on high for 2-3 minutes. To allow the flavors to truly combine, I let everything sit in the blender for 10-15 minutes before I strain the liquid.

    3
    Done

    Strain The Liquid

    Using a fine mesh strainer or a cheesecloth, strain the liquid so that the end result is as grain free as possible. If you are using a fine mesh strainer, have 2 large bowls or measuring cups ready and strain at least 7 times. In between each strain session, allow the liquid and solids to separate so that the straining will be easier.

    4
    Done

    Serve

    To serve, I recommend chilling the horchata in the refrigerator for about 30 minutes or pour over ice if you want to drink it immediately. Garnish with a dusting of cinnamon powder or a cinnamon stick.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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