Mangiona With Caitlin Levin #8: Cashew Popsicle + drink!

Recipe and Photos by Caitlin Levin, Design by J. Blakeney

To call this a milk is a misnomer, (I heard some comedian say once ‘ because soy, coconuts and nuts don’t have boobs!’ haha.) But seriously, this amazing drink is much more than milk!  I don’t know why you wouldn’t make this and have it in your fridge at all times. Not only is it supremely delicious, but it’s also super easy to make.  You only need five ingredients. Yesterday was hot and sunny so I turned this into popsicles by freezing it in little paper cups, today it is rainy so I will serve it warm–but the possibilities are endless.  On its own it is the most perfect protein packed thick and creamy breakfast smoothie. This is definitely an anytime magical milk–and it’s vegan.

What you’ll need:
Cashews
Filtered H2O
Cardamum
Sea salt
Pitted dates
Vanilla bean (feel free to use vanilla extract instead)

What you’ll need to do:
Soak 2 cups of raw cashews overnight in water. (I have found that if you have a powerful blender and are feeling impatient like I often, am a 2 hour soak will suffice) Drain cashews and place in blender with a pinch of sea salt, a very small pinch of cardamum (a very little amount goes a long way), the insides of a half a vanilla bean, five pitted dates (you can add more if you like it sweeter), and four cups of water. Blend until your mixture is extremely smooth. If you feel like your milk is too thick add more water and blend again. This next step is optional, I happen to have a Vitamix and like a thick and creamy texture, but if your blender is not as powerful and leaves the milk slightly grainy then strain your milk through a cheesecloth or a very fine sieve. Your milk should last three to five days in the fridge. 

To make the popsicle, simply pour some of the milk into a paper cup, put a  popsicle stick in the center and freeze. 

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Thanks Caitlin!