Cashew Cream and Overnight Oats
Ingredients: raw unsalted cashews, water, old-fashioned rolled oats, chia seeds, vanilla extract · 500 min cook time · 250kcal · ~₩12,300
Ingredients
200g raw unsalted cashews, 1l water, 0.5cup old-fashioned rolled oats, 0.25cup chia seeds, 5ml vanilla extract, 10g artificial sweetener, 1pinch kosher salt, 100g berries, 5g freshly chopped mint
Instructions
1. Place raw unsalted cashews in a large bowl and cover them with water. Let them sit at room temperature for at least 4 hours and up to 12 hours.
2. Drain the soaked cashews and pour them into a high-powered blender. Add just enough water to cover the cashews.
3. Blend on high speed for 1 to 2 minutes, adding water as necessary, until you get a thick, creamy cashew cream.
4. In a container, combine half a cup of old-fashioned rolled oats, 1/4 cup of chia seeds, and 1/4 cup of the prepared cashew cream.
5. Dilute the cashew cream mixture with 3/4 cup of water to make cashew milk. Add vanilla extract, artificial sweetener of your choice, and a pinch of kosher salt.
6. Close the container, give it a good shake, and then place it in the fridge overnight.
7. In the morning, top the overnight oats with a few handfuls of berries and a little bit of freshly chopped mint.
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