Type what you have

Ingredients

• ✓ cashew milk
• oat
• cocoa powder
• salt
• cinnamon
• maple syrup
• vegan dark chocolate chip
• banana

Instructions

1. 1 Pour cashew milk into a saucepan and bring to a boil over medium-high heat. Add oats and reduce heat to a simmer. Stir in cocoa powder, salt, and cinnamon until well combined. Sweeten with maple syrup. Simmer for 5 minutes. Add chocolate chips, stir, and cook until oatmeal has desired consistency, 1 to 2 minutes more.
2. 2 Pour oatmeal into a bowl and top with banana.

By TheBlondeBaker

Ingredients

• ✓ cashew milk
• apple
• gluten-free oat
• ice
• vanilla protein powder
• maple syrup
• cinnamon

Instructions

1. 1 Core apple and cut into chunks. Place in a blender with cashew milk, oats, ice, protein powder, maple syrup, and cinnamon.
2. 2 Blend until smooth.

By Jennifer Rietveld

Ingredients

• ✓ cashew milk
• cashew
• lemon juice
• chia seed
• onion powder
• salt
• granulated garlic
• onion
• dill
• parsley

Instructions

1. 1 Combine cashew milk, cashews, lemon juice, chia seeds, onion powder, salt, and granulated garlic in a blender. Blend on high speed until smooth. Add dried onion, dill, and parsley; pulse a few times more.
2. 2 Refrigerate until well chilled, at least 1 hour.

By Regina Excell

Ingredients

• ✓ cashew milk
• all purpose baking flour
• baking powder
• baking soda
• salt
• sugar
• vegetable oil
• coconut oil
• lemon juice
• lemon zest
• cashew

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
2. 2 Sift together the dry ingredients, except for the cashews, and set aside.
3. 3 Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest).
4. 4 Pour the wet ingredients into the dry and mix well.
5. 5 Pour mixture into prepared cake pan.
6. 6 Top with the cashews all over the cake.
7. 7 Place in a preheated 350-degree oven and bake for 25 to 30 minutes.
8. 8 Allow to cool for about 20 minutes.

By So Delicious Dairy Free

Ingredients

• ✓ cashew milk
• water
• brown rice
• red potato
• cabbage
• carrot
• yellow onion
• vegan butter
• olive oil
• garlic powder
• salt
• black pepper
• onion powder

Instructions

1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

Ingredients

• ✓ cashew milk
• water
• steel cut oat
• salt
• banana
• mango
• coconut flake
• honey

Instructions

1. 1 Bring a pot of lightly salted water to boil; stir in oats. Reduce heat to medium-low; cook and stir until oats soften and water is absorbed, about 15 minutes. Cool, about 15 minutes.
2. 2 Combine oats, cashew milk, and banana in a blender; blend until smooth.
3. 3 Divide oat mixture between two bowls; top with diced mango, coconut flakes, and honey.

By Jessica Laratonda

Ingredients

• ✓ cashew milk
• ✓ cashew milk
• all-purpose flour
• green tea powder
• baking powder
• salt
• egg
• olive oil
• vanilla extract
• white chocolate chip

Instructions

1. 1 Whisk together flour, matcha, baking powder, and salt in a large bowl. Make a well in the center of mixture; add 1 cup plus 1 tablespoon cashew milk, egg, olive oil, and vanilla to the well. Whisk batter briefly until just a few small clumps of flour remain. Add chocolate chips; stir again briefly.
2. 2 Grease a small saucepan lightly; heat over medium-low heat. Transfer 2 to 3 spoonfuls batter onto the center of the pan, spreading batter with the back of the spoon. Cook until small bubbles rise to the surface and burst, about 1 minute. Flip and cook until the edges are lightly golden brown, about 1 minute more. Repeat with remaining batter.

By Aiya America

Ingredients

• ✓ cashew milk
• olive oil
• shallot
• garlic
• vegetable broth
• potato
• flour
• salt
• black pepper
• vegan french onion dip
• vegan soy cheddar cheese
• chive

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
4. 4 Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
5. 5 Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.

By thedailygourmet

Ingredients

• ✓ cashew milk
• cooking spray
• water
• white sugar
• rhubarb
• oat
• whole wheat flour
• cinnamon
• maple syrup
• butter
• all-purpose flour
• baking powder
• salt
• butter
• vanilla extract
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with nonstick cooking spray.
2. 2 Mix water and sugar in a deep saucepan, making sure sugar is completely mixed in. Bring to a low boil over medium heat. Stir in rhubarb and let simmer, uncovered, until rhubarb becomes mushy, about 10 minutes. Add a couple tablespoons water if needed to help soften. Remove from heat and set rhubarb aside in a bowl.
3. 3 Stir oats, whole wheat flour, and cinnamon together in a bowl. Make a well in the center of the oat mixture. Pour in maple syrup and butter; stir until all ingredients are incorporated. Set topping aside.
4. 4 Whisk all-purpose flour, baking powder, and salt for crust together in a small bowl.
5. 5 Whisk cashew milk, butter, and vanilla extract together in a bowl. Stir in sugar. Pour into crust flour mixture, stirring just until incorporated.
6. 6 Press crust into the bottom of the prepared pan using a spatula; wet your spatula with water to prevent sticking. Spread rhubarb filling evenly over the crust. Sprinkle oat topping mixture on top of rhubarb.
7. 7 Bake in the preheated oven until juices are bubbling and crust is golden, 15 to 19 minutes. Let cool completely to room temperature in the pan. Let bars rest for at least 3 hours before slicing and serving.

By Veronica Livingston

Ingredients

• ✓ cashew milk
• salt
• vanilla extract
• coconut oil
• confectioners' sugar
• coconut
• banana
• nutmeg
• allspice
• vanilla extract
• cane sugar
• butter
• egg
• brown sugar
• salt
• baking powder
• baking soda
• all-purpose flour
• greek yogurt
• whole wheat flour
• coconut oil cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
2. 2 Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
3. 3 Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
4. 4 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
5. 5 Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

By DinaLaChef