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

ALMOND-VANILLA CASHEW CREAMER | 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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MAPLE-VANILLA CASHEW CREAM / July 28, 2019 by Lindsey | Dolly and Oatmeal

MAPLE-VANILLA CASHEW CREAM | dolly and oatmeal

we’re talking sauce this sunday, but one that’s creamy and sweet! weekday mornings have the tendency to be monotonous, and this cashew cream aims to jazz up those sometimes boring breakfasts into something that you look forward to. i can easily fall into the smoothie-every-morning routine, but i find that when i have this cream sitting in my fridge i’m more likely to prepare a breakfast that takes me out of the routine and starts my day in a fun, refreshing way. all we do here is soak the cashews for up to 5 hours (or overnight). then it’s a quick whiz in your blender with maple syrup, a couple teaspoons vanilla extract, fresh lemon juice, a splash of vinegar (i know, sounds weird, but a little bit goes a long way in giving this cream a little punch), a pinch of salt, and some water to get everything nice and smooth.

when i make this sweet cashew cream, i find that my weekend prep is a bit breakfast-heavy. sometimes i’ll prep a big batch of steel cut oats to heat up for breakfast, or i’ll either buy or make a big batch of waffles or pancakes to defrost throughout the week. i also find that i tend to purchase more berries and stone fruit both to top said oats and waffles, but also for dipping into this cream! i have a recipe on this site (which has always been a popular recipe here) for my favorite steel cut oats with sauteed peaches, and the addition of the maple-vanilla cashew cream takes that creamy note to the next level! a little bit of prep to make breakfasts more desirable goes a long way (in my opinion). i’ve always found that it’s the little things like making a cream/sauce like this that start your days off a little brighter. i hope that you find this as well!

happy sunday, friends! xo!

maple-vanilla cashew cream | v

| makes roughly 1 1/2 cups |

print the recipe

method

place drained cashews, water, 2 tablespoons maple syrup, lemon juice, vanilla, vinegar, and salt in the container of an upright high-speed blender. blend o n high, stopping to scrape down the sides of the blender, until the cream is completely smooth. taste and add more maple syrup if you want it sweeter, then blend again.
use right away, or transfer the cream to lidded jar and store in your fridge for up to 1 week. the cream will thicken as it’s refrigerated, whisk in a bit of water, a little at a time, until pourable.

ingredients

1 1/2 cups raw cashews, soaked overnight (or at least for 5 hours), drained and rinsed
3/4 cup filtered water, plus more if needed
2-3 tablespoons good maple syrup (preferably grade b)
3 teaspoons fresh lemon juice
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon apple cider vinegar
pinch of fine salt

Roasted Strawberry & Vanilla Pepita Yogurt (v) / April 13, 2016 by Lindsey | Dolly and Oatmeal

i'm usually not the one to jump the gun when it comes to spring fruit. i can wait long enough to find fresh picked strawberries at the market, on a roadside vendor out east on long island, or pick up some local ones at my neighborhood grocer. this winter, albeit mild, was a somewhat brutal one, and reaching for non-local, non-seasonal fruit was my go-to. strawberries, raspberries, blackberries, kiwi, and mango have been comforting and soothing to me, so as the weather has been warming i've been even more eager for the future fruits to come.

i usually throw out-of-season, tart berries into smoothies or juices, but i've also been roasting them in the oven with aromatic, unrefined coconut oil, and a bit of maple syrup for sweetness. they roast up just long enough for their juices to mix with the oil and syrup, and for the strawberries to melt and soften before any caramelizing action happens. the juices, and warm, melty strawberries are my favorite to pair with yogurt - the flavors together remind me of my childhood strawberry yogurt snack i would have everyday when i'd come home from school. so this version is perhaps a little more fancy, and in my opinion a bit more luxurious. for crunch, there's a good helping of Kashi GOLEAN Vanilla Pepita Clusters that make this breakfast/snack/treat come together so nicely. the cereal includes red beans, millet, yellow peas, and popped sorghum (!) in its ingredients which add flavor, texture, and added nourishment to this bowl.

on another note, the winners of my cookbook giveaway last week have been chosen, and an email was sent to the 2 winners. thank you all for your comments and support it's made this all so special! xo

this post was created in partnership with Kashi. all opinions, as always, are my own. thank you for supporting dolly and oatmeal's sponsors!

Roasted Strawberry & Vanilla Pepita Yogurt (v) | dolly and oatmeal

roasted strawberry & vanilla pepita yogurt | v + gf

i use unsweetened cultured coconut yogurt, but a vanilla flavor would also work nicely as well. the preparation of the strawberries would also lend itself well to any type of berry, just adjust the cook time for more delicate berries.

roasted strawberries

| makes about 6 servings |

1 lb. (16 oz.) strawberries, halved
2 tablespoons unrefined virgin coconut oil, melted
1/2 tablespoon maple syrup
pinch of salt

yogurt bowls

roughly 1/4 cup roasted strawberries
1/2 cup unsweetened coconut yogurt
1/2 cup Kashi GOLEAN Vanilla Pepita Clusters, or granola

method

preheat oven to 350°F. toss together the strawberries, coconut oil, maple syrup, and pinch of salt in an oven safe baking dish, and arrange the berries in a single layer. bake in the middle of your oven for 15-18 minutes, until strawberries are soft and tender and edges are slightly browned. set aside to cool for 10 minutes.
place yogurt in a bowl, top with strawberries and vanilla pepita clusters.

enjoy!