Description
This quick and creamy plant-based chocolate milk comes together easily with ingredients you likely already have in your pantry. Simply blend up cashews, cocoa powder, maple syrup and vanilla into 20 ounces cold water for a creamy, chocolatey drink that feels like a nostalgic treat!
Ingredients
1/2 cup raw cashews
3 Tablespoons unsweetened cocoa powder
3 Tablespoons Maple Syrup
1 teaspoon vanilla
20 ounces cold water
Instructions
-
Optional soak:
If you’re not using a high-speed blender, soak the cashews in hot water for 20 minutes to help them blend extra smooth. (If you are using a high-speed blender, you can skip this step.) -
Blend:
Drain and rinse the cashews, then add them to a high-speed blender with 20 ounces cold water, cocoa powder, maple syrup, and vanilla. -
Blend until smooth:
Blend on high for about 1 minute, or until completely creamy and silky smooth. (My NutriBullet shuts off at the perfect time every single time.) -
Serve:
Pour into a glass and enjoy right away, or refrigerate for later. Best served ice cold — which is exactly why I always start with cold water.
Notes
If you have a high speed blender you could get by without soaking. However, soaking the cashews first will yield a creamier milk and make them easier to blend. Soaking may also aid in digestion, yay!
Store in a glass bottle or suitable container for 4-5 days. Shake well before enjoying as natural separation will occur.
For making Hot Cocoa, simply warm up the desired amount for a few minutes in a small saucepan on the stovetop using low heat and stirring occasionally. Top with some vegan marshmallows and chocolate chips for extra yumminess!
- Prep Time: 5 minutes
- Blend Time: 1 minute
- Category: Beverage
- Method: Blender
- Cuisine: American