it’s feeling more like summer here lately, temperature wise at least. so we broke out our little blowup pool, and it’s simultaneously been entertainment (for us all), while also tuckering the kids out which means a bit of peace and quiet when nap time rolls around. joey, our youngest at just over 9 months is now sitting, crawling, pulling himself up on all the things. he loves the water -he could probably sit all day splashing and playing with amesy, it’s probably one of my favorite things to watch.
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ALMOND-VANILLA CASHEW CREAMER | V /
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 |
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
similar recipes:
ALMOND-MACADAMIA MILK
ICED MATCHA LATTE
VANILLA PUMKIN SEED MILK
YOGURT-TAHINI & ISRAELI SALAD TOAST /
the ease of summer cooking (or lack thereof) is one of the most refreshing characteristics of the season. (especially right now as i’m hitting 40 weeks pregnant in the next few days 😅😬). take this salad and toast. not one thing is cooked (unless you consider toasting bread cooking). rather, we take the peak of summer produce, chop it all up, top it over crusty bread, and a big splotch of the creamiest, yogurt-tahini. it’s quite literally the simplest of dishes/snacks/appetizers, but by far one of the most satisfying. i love the combination of anything with yogurt-tahini, but when paired with vegetables it just takes everything up a notch.
i generally make a this recipe as my summer veg + yogurt-tahini go-to, and then there’s this veg + yogurt-tahini winter go-to that i shared a few months ago. the crispy veg, toasty bread, and creamy medley here is perfect for hot summer nights, a little date night situation with your loved one, a perfect nibble with your girlfriends accompanied by your favorite chilled cocktail. whatever the occasion, these little toasts are sure to brighten them up quite a bit. i hope you get to make this before the summer is up, it’s a good one that hits all the right spots!
yogurt tahini & israeli salad toast | v & gf
i have quite a few recipes on this site for a yogurt-tahini sauce. this one uses thick greek-style yogurt, but i also don’t call for water to thin it. i found that if it’s thinned out, it doesn’t make a thick enough nest for the salad to sit in.
i use a gluten-free boule from a local maker (if you’re in LA, i buy loaves by gjusta that are sold at erewhon, or gluten-free sourdough made by a local shop, honey hi. if you can get your hands on either i highly recommend them (they both also happen to be vegan).
| serves 4-6 as a side |
yogurt tahini
1/3 cup tahini
3/4 cup unsweetened greek-style almond milk yogurt (i love this brand)
1-2 tablespoons fresh lemon juice
1 clove garlic, grated over a microplane (or minced)
salt and pepper, to taste
israeli salad
6 ounces cherry tomatoes, cut in half
4 persian cucumbers (about 1/2 pound), seeds scooped, and cut into small chunks
1/4 red onion, chopped small
2 tablespoons chopped parsley
1/2 lemon, juiced
1 tablespoon extra virgin olive oil, plus more to drizzle
1 1/2 teaspoons ground sumac
1 gluten-free boule or artisan loaf of bread, sliced and toasted or grilled
yogurt-tahini (recipe above)
herb flowers, to garnish (optional)
method
make the yogurt-tahini. whisk together the tahini, yogurt, lemon juice, and garlic. season with salt and pepper. set aside.
make the salad. in a large bowl, toss together the halved tomatoes, chopped cucumbers, red onion, parsley, lemon juice, olive oil, and sumac. generously season with salt.
spoon the toasted (or grilled) toast with a big swoosh of yogurt-tahini, then top with a big spoonful of israeli salad, a drizzle of olive oil, a pinch of flaky sea salt, and herb blossoms (if using). serve immediateily.
if you’re prepping ahead of time, store yogurt-tahini in a lidded jar for up to 1 week, and israeli salad in an airtight container for up to 3 days (drain off excess liquid from salad before you top toast).
similar recipes:
cilantro & hemp toast w/ yogurt-tahini
sumac-roasted veggies with yogurt-tahini
miso-tahini avocado toast