Tag Archives: cashew milk

Waffle Greens


  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract


Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple πŸ‘πŸ»πŸ‘πŸ»

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Vegan Hazelnut Waffles




1/2C Whole Wheat Flour
1/3C Buckwheat Flour
1/3C Hazelnut Flour
1 1/2t Baking Powder
1/4t Cinnamon
1/4t Salt
1C Homemade Cashew Milk
1T Liquid Sweetener (Agave, Coconut Syrup, Honey)


In a large bowl, whisk 1/2C whole wheat flour, 1/3C buckwheat flour, 1/3C hazelnut flour, 1 1/2t baking powder, 1/4t cinnamon, and 1/4t salt. Then add 1T liquid sweetener of choice (I used honey bc I’m not that strict), 1T oil of choice ( I used olive), and 1C milk of choice (I used homemade vanilla cashew milk). Stir to combine and pour half the batter on a preheated, greased waffle iron. It takes a little while to cook but it comes out perfectly crispy of the outside and soft on the inside. I just topped mine with Walden Farms Pancake Syrup. Best. Vegan. Waffles. Ever. 

 Makes: 2 waffles 

 Serving Size: 1 waffle


Chestnut Crepes



1 bag Gefen Whole Chestnuts Roasted & Peeled
1/4C Homemade Cashew Milk
1/2t Ground Cinnamon
1t Ground Nutmeg
3/4C (12T) Liquid Egg Whites


In a VitaMix, blend 1 bag Gefen Whole Chestnuts, 1/4C Homemade Cashew Milk, 1/2t Ground Cinnamon, 1t Ground Nutmeg, and 3/4C (12T) Liquid Egg Whites until smooth. Heat a pan on the stove and spray with coconut oil. Pour batter as thin as possible and flip. I stuffed mine with goat cheese and a drizzle of honey. When I cooked mine they were kinda think so next time I may try to modify the recipe with less chestnuts and egg whites and use more water instead of cashew milk.

Makes: 4-6 crepes

Serving Size: 1/2 recipe


Creamy “Eggnog” Dip



1t Pure Vanilla Extract
1t Pure Almond Extract
3/4C Granulated Stevia
1/2t Ground Cinnamon
1/4t Ground Nutmeg
1C Cottage Cheese
1/4C Homemade Cashew Milk (or milk of choice)

Fruit for dipping


Place 1t Pure Vanilla Extract, 1t Pure Almond Extract, 3/4C Granulated Stevia , 1/2t Ground Cinnamon, 1/4t Ground Nutmeg, 1C Cottage Cheese, 1/4C Cashew Milk in a VitaMix and blend until smooth. {Start at low speed and work your way up so you don’t end up covered in granulated stevia!} Sprinkle with a dash of cinnamon and nutmeg if desired.

Makes: about 5-6 servings

Serving Size: about 1/4C


Vegan Brown Rice Pudding



1/4t Salt
1/2t Ground Cinnamon
1/8t Ground Nutmeg
1t Pure Vanilla Extract
1/2C Wang – Brown Sweet Rice
1 1/3C Homemade Cashew milk
1/4C Golden Raisins
1/4C Dark Brown Sugar


Cook 1/2C Brown Sweet Rice in a rice cooker with 1 1/3C Homemade Cashew Milk, 1/4t Salt, 1/2t Ground Cinnamon, 1/8t Ground Nutmeg, 1t Pure Vanilla Extract, 1/4C Dark Brown Sugar and 1/4C Golden Raisins. Serve warm with some nutmeg sprinkled on top.

Makes: about 3 servings

Serving Size: a little over 1C


Blueberry Coconut Protein Balls



2T Coconut Butter
3T Honey
4T Unsweetened Shredded Coconut
1T Water
1/4C (4T) Cashew Milk (or any other milk)
1t Vanilla Extract
1/4t Salt
1T Coconut Flour (or oats/oat flour)
1 1/2 scoops Blueberries & Cream Casein


Mix all ingredients and roll into balls. Store in freezer

Makes: about 13 balls

Serving Size: 1 ball