cashew

ALMOND-VANILLA CASHEW CREAMER | V / April 2, 2020 by Lindsey | Dolly and Oatmeal

in the grand scheme of things, do we really need a creamer recipe? probably not. but i’m going to argue it’s good for the mind and soul in the days where unthinkable news is relayed minute after minute. whether you go to starbucks, a local coffee shop, or you make your caffeinated (or non-caffeinated) bevs at home, you know that a good glug of creamy milk is essential to really enjoy said beverage. and, since many of our favorite coffee shops are closed, i thought a homemade creamer would be a great little back pocket recipe to have in your kitchen to make easing into your morning and facing the day a bit more bearable. it’s one of those little recipes that make me really happy, and i just hope it make you happy too.

what i love about this creamer is: 1. you can really use whatever nuts/seeds you have on hand (i personally love using at least 1/2 cup cashews because it adds an inherent creaminess that you just don’t get with a lot of nuts or seeds). 2. you can make this 2 ways - a sweet version that can be added to to your morning drink, or an unsweetened version that is fantastic in your morning beverage as well, but can be repurposed for savory uses as well (i outline some below in the recipe notes). whichever way you go you’re a winner though. 3. it uses pantry staples, like almonds, cashews, a bit of oats, and some liquid sweetener. i hope you love this creamer as much as i do, and i hope it brings as much happiness into your home as it does mine - it’s all about the small things :)

sending big virtual squeezes to you all.

xo.

almond-vanilla cashew creamer | v

| makes about 2 cups |

print the recipe

notes: for an unsweetened creamer, simply remove the monkfruit or maple syrup, and vanilla extract. unsweetened creamer can be used for all sorts of things besides pouring it into your morning beverages. use it in soup to make it creamier, mix it into tomato sauce or pesto for a creamier take on that as well. mix into scrambles eggs or a frittata, etc., etc.!

method

place the rinsed almonds and cashews in the container of an upright blender (preferably high-speed). add the oats and water, and blend on high for about 90 seconds, until everything is broken down and frothy.
place a nut milk bag over a large bowl, and strain the creamer, squeezing all the liquid out. rinse the blender container, pour the creamer back in. add the monkfruit (or maple syrup), and the vanilla, blend once again to combine.
pour creamer into an airtight jar and place in the refrigerator. creamer will stay good in the fridge for up to 4 days.

ingredients

1/2 cup raw almonds, soaked 4 hours, drained and rinsed

1/2 cup raw cashews, soaked 4 hours, drained and rinsed
2 tablespoons gluten-free rolled oats
2 cups filtered water
6-8 drops liquid monkfruit (or 1-2 tablespoons maple syrup)
1/2 teaspoon pure vanilla extract

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TOASTED ALMOND-CASHEW DATE MILK & AN ICED TURMERIC LATTE / May 2, 2019 by Lindsey | Dolly and Oatmeal

TOASTED ALMOND-CASHEW DATE MILK & AN ICED TURMERIC LATTE | dolly and oatmeal

it’s taken me a while to welcome turmeric into my day-to-day. and it seems that each time i’m pregnant, it’s something that i tend to reach for. this is all to say, if you’re not pregnant, don’t worry, you will enjoy this latte thoroughly, i promise ;) this little beverage/pick-me-up is something i prepare in the afternoon (although it would be just as good in the morning, or even at night), usually around 3 pm, just before i pick amesy up from preschool, and right at the point when i’m heading towards that afternoon slump. while this drink doesn’t have caffeine in it, it does pack a hearty punch.

the turmeric is mixed with a few other cozy spices that typically make you think of the colder months. but i find them super refreshing when prepared iced. it’s the perfect mix of cold and warm/cozy to enliven your senses without the giving you any jitters late in the afternoon (i don’t know about you, but i have to stop drinking caffeine around 2:30pm or else i’m jitter city). but the best compliment to the turmeric spice blend is the milk i’ve paired it with. it’s a toasted nut milk made with almonds and cashews, and a few dates. the toasted notes in the milk is just another cozy element that’s rich and punctuated with flavor. mix the milk together with the plush flavor of the spices and you have yourself the perfect little tonic to get you through the rest of your day.

happy may everyone! xo

toasted almond-cashew date milk & an iced turmeric latte | v

print the recipe

the recipe for both the milk and latte are super versatile. for the milk, try a blend of nuts or seeds that you like, and go from there. i had initially tried just toasted cashews, but found that the flavor was too overpowering. the almonds dull the overwhelming cashew flavor, while still letting it do its thing and shine. also, i’m not one for sweet milk, and the addition of 3 dates is sweet enough for me. you could of course add more for more sweetness, or none at all - completely your preference.
for the latte, yo could go straight turmeric and not add any other spices - totally optional. but i do love how warming the spices are here in an iced beverage, kind of like the best of both worlds. the pepper is added for maximum curcumin absorption (that’s what provides you all those lovely anti-inflammatory properties).

iced turmeric latte

| serves 1 |

1/2 cup filtered water
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
a few cracks fresh ground pepper
1/2-1 teaspoon pure maple syrup
1 cup toasted almond-cashew date milk (recipe below)

toasted almond-cashew date milk

| makes scant 4 cups milk |

1/2 cup raw almonds
1/2 cup raw cashews
3 pitted dates
3 1/2 cups filtered water
pinch of salt

method

fill a large glass halfway with one large ice cube, or a few small ice cubes. add the toasted almond-cashew milk, and set aside.
in a high-speed blender (or with a handheld milk frother), combine the water, turmeric, ginger (if using), cinnamon (if using), pepper, and 1 teaspoon maple syrup. blitz everything together for about 30 seconds-1 minute, until everything is sufficiently combined. pour the turmeric mix over the milk and ice. stir to mix, and enjoy.
toasted almond-cashew milk. preheat the oven to 350°F. on a baking sheet, spread the almonds and cashews out in an even layer. place in the oven and toast for about 6-8 minutes, shaking the nuts halfway through, until toasted and fragrant. let the nuts cool completely.
place cooled nuts, and dates in a large bowl and cover with 3 1/2 cups filtered water. let everything soak for 30 minutes. then blend the mixture in a high-speed blender for about 1 1/2 minutes, until everything is broken down, and the milk is frothy.
pour through a nut milk bag, squeezing it gently until only solids remain (discard, or save for another use). pour the milk into a large bottle and store in the fridge for up to 4 days.

similar recipes:

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting (+ A Giveaway) / May 11, 2016 by Lindsey | Dolly and Oatmeal

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting | dolly and oatmeal

if you follow me over on instagram or snapchat (dollyoatmeal), then you know i've been in LA for a long weekend with my family. my mom and i went to visit my brother, his fiance, and her family. it was an overwhelmingly fast, but beautiful mother's day weekend made all the more special because my brother's fiance is pregnant (due this summer) and frank and i are expecting a little one as well (ours in september!)! cousins will be born within a couple months of each other, and we all couldn't be more swept up in all the feelings at the moment. aside from my parent's heads exploding at the thought of 2 grandchildren within a couple months of each other, we're all just taking it as it comes, and counting our blessings. i'm still wrapping my head around a lot at the moment as well, and savoring each time i feel this babe rolling around, tumbling, kicking, and whatever else these ones do in there. and as soon as i get my stuff together i'll be sure to share more ;)

a couple of weeks ago i was lucky enough to get my hands on dana shultz's new book, minimalist baker's everyday cooking! i can see this book being my ultimate go-to not only now, but i'm already bookmarking recipes for the months after the babe arrives. if you're familiar with dana's blog then you're aware that her recipes are 10 ingredients or less, take 30 minutes or so to cook, and are 1 bowl/pot recipes. this book is a continuation of these kinds of easy-to-prepare recipes without lacking any flavor or creativity - which is such a fete! i've been trying to curb my cravings for sweets, but when i do partake in them i prefer refined sugar-free baked goods (i get crazy sugar highs that make me feel like crap, so i can't imagine how that would make my little one feels!). so, when i saw dana's recipe for her vegan vanilla cupcakes (they're gluten-free, too!) i was literally drooling - plus, i was dreaming of all the (eggless) vegan batter i could lick! her recipe calls on an abundance of wholesome ingredients without losing that velvet-y, cake-y sponge that's so essential for a really good cupcake. the frosting recipe she provides called for a few ingredients i don't keep in my kitchen, so i whipped a vanilla frosting riff off of this old recipe and added my pregnancy go-to: strawbs!! in any event, go make these cupcakes no matter which frosting you use. i have a feeling this recipe will be a kitchen staple for a lot of cupcake-loving peeps out there.

*enter to win a copy of Minimalist Baker's Everyday Cooking by leaving a comment below with your go-to craving (pregnant or not!). 1 winner will be chosen at random (open to US residents only) and will run until next wednesday, may 18. good luck!!! :) *UPDATE - giveaway now closed.

xo's

cupcake stands provided by aheirloom

Dana's Vegan Vanilla Cupcakes w/ Strawberry Coconut-Cashew Frosting | gf

a couple of notes: i substituted the cane sugar in dana's cupcake recipe for coconut sugar 1:1. also, there are 2 options for the frosting below. the first one is from dana's book, and the second one is a coconut-cashew alternative with smooshed strawberries.

from Minimalist Baker's Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes

| serves 12 |

cupcakes

scant 1/2 cup (115ml) unsweetented plain almond milk
3/4 teaspoon apple cider vinegar or lemon juice
1 1/2 teaspoons baking soda
2 flax eggs*
1/2 cup (100g) organic cane sugar
1/4 cup plus 1 tablespoon (75ml) maple syrup or agave nectar
3/4 cup unsweetened applesauce
1/2 cup (120ml) melted coconut oil, grape seed oil, or melted vegan butter
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup (73g) almond meal, plus more as needed
1/3 cup (30g) gluten-free oat flour
1 cup (160g) gluten-free flour blend (i used Bob's Red Mill gluten-free flour blend 1-to-1 gluten free baking flour, plus more as needed

frosting

1/2 cup (112g) vegan butter, softened
1/2 teaspoon vanilla extract
1 1/2 - 2 cups (140-224g) organic powdered sugar
1-3 tablespoons unsweetened plain almond milk, to thin

strawberry coconut-cashew frosting

3/4 cup raw cashews, soaked for at least 4 hours or overnight, drained and rinsed
coconut cream from 1 15-ounce full-fat can coconut milk
1/4 cup coconut oil, softened or melted and cooled
2-4 tablespoons unsweetened almond milk
2-3 tablespoons maple syrup
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
pinch of salt
6-8 medium strawberries, more for garnish

*flax egg

1 tablespoon (7g) flaxseed meal (ground raw flaxseed)
2 1/2 tablespoons (37ml) water

method

preheat the oven to 350°F (176°C). line 12 muffin tins with paper liners, or lightly grease and flour (with gluten-free flour). shake out excess.
in a liquid measuring cup, measure out the almond milk, add the vinegar and baking soda, and stir. let sit for 5 minutes.
in the meantime, prepare the flax eggs in a large bowl. let sit for 5 minutes.
add the sugar, maple syrup, and almond milk mixture to the flax eggs and beat to combine. then add the applesauce, coconut oil, vanilla, baking powder, and salt. mix.
add the almond meal, oat flour, and gluten-free flour blend. beat or whisk to combine, if the batter appears too thick, add a little almond milk. if too thin, add a little more gluten-free flour blend or almond meal. the batter should be thin but pourable.
divide the batter evenly among the muffin tins, filling them 3/4 full (there should be enough for 11 or 12 cupcakes). bake for 24-31 minutes or until puffy, golden brown, and toothpick inserted into the center comes out completely clean.
remove from the oven and let rest in the muffin tin for 10-15 minutes, then remove and let cool completely on a cooling rack. allow the cupcakes to fully cool before unwrapping to avoid sticking to the wrapper.
for the frosting, wipe/rinse your mixing bowl clean and add the butter and vanilla. beat until light and fluffy. then add the powdered sugar 1/4 cup (56g) at a time. continue mixing until thick and creamy.
drizzle in a little almond milk to thin. the frosting should be fairly thick do as to hold its shape once on the cupcakes, so only add as much milk as necessary to make it spreadable. add more powdered sugar if it gets too thin.
frost the cupcakes generously. sprinkles or fresh raspberries makes the perfect garnish.
leftovers keep covered at room temperature for up to 3 days, though best within 24 hours.

strawberry coconut-cashew frosting

place cashews, coconut cream, coconut oil, 2 tablespoons milk, 2 tablespoons syrup, lemon juice, vanilla, and salt in a high-speed blender (preferably a vitamix) and blend, adding more milk 1/2 tablespoon at a time until smooth and creamy. taste and adjust sweetness, adding the additional tablespoon of syrup if needed.
refrigerate frosting for at least 5-6 hours or preferably overnight.
mash strawberries with a fork or pulse in a food processor until you have medium chunks. press through a fine mesh sieve with your fingers and reserve the strawberry juice for another purpose.
when the frosting is sufficiently chilled, fold in the strawberries and frost the cupcakes. leftover cupcakes with this frosting need to be refrigerated.