Learn how to make some Caribbean style homemade roasted cashew punch. This is a delicious really simple, super creamy and vegan friendly recipe using only a small amount of ingredients.
For those of you who are familar with peanut punch, consider this drink its little cousin.
If you thought peanut punch was delicious then wait until you sample some of this cashew punch.
It's creamy, tasty and everything that a cashew lover could ever dream of in a whole serving.
My family love this one just alittle more than peanut punch so I always make sure to have a few bags of cashew nuts in the pantry just in case anyone is in the mood for some punch.
This drink has the same principles of peanut punch but you get the true indepth flavour from roasting the cashew until they are golden.
Roasting is the game changer, it's what sets it apart from other punch recipes, you must, repeat after me, you must ROAST your cashew until golden.
This is really important, infact if you omit this step then you might aswell not make the punch because you won't be doing it any justice.
Once the cashew nuts have been roasted, the usual ingredients that you will find in a milk based Caribbean punch are thrown in.
I like to add angostura bitters and I also like to add a few tablespoons of sea moss just to boost the nutritional value of the punch.
Ingredients you will need
- Cashew nuts - I like to use fresh cashew nuts because I roast them first and foremost which is why I recommend using the actual nuts and not cashew nut butter.
- Almond milk - Almond milk is pretty much a neutral tasting plant based milk which is what I prefer but if you want a strong tasting plant based milk then use coconut.
- Oats - Oats are naturally gluten free so any type of oats will work I use either jumbo or quick oats.
- Sea moss gel - This stuff is the holy grail for adding an extra boost of nutrients, antioxidants and building blocks.
- Nutmeg/cinnamon/bitters and vanilla - for flavour/taste.
- Condensed milk - My homemase vegan condensed milk to optimise sweetness.
The steps
- Preheat the oven to 180C/356F/gas mark 4.
- Line a baking tray with parchment paper and set aside.
- Pour the cashew nuts onto the baking tray and spread them out in an even layer.
- Roast the cashews until they are golden brown, this should take around 10 minutes but keep an eye on the nuts as they roast.
- Once roasted, remove from the oven and allow to cool down.
- Transfer the cashew nuts into a high speed blender along with the oats, vanilla, bitters, cinnamon, nutmeg, sea moss gel and then pour in the almond milk.
- Put the lid on and blitz into a smooth, creamy consistency.
- Stir in your condensed milk and sweeten to taste.
Notes and tips
- Feel free to double or triple the punch if you want to.
- You can use any plant based milk for this recipe but I prefer to use almond milk.
- Don't skip the roasting of the cashews, this is important to impart a much deeper flavour.
- The amount of Vegan Condensed Milk is subjective, just add according to YOUR preference.
- Store any leftovers in your refrigerator for up to 2-3 days.
- Here is the recipe for my Homemade Sea Moss Gel.
- Feel free to add any additional add ins i.e chia seeds, ginger, mace etc...
More punch recipes to try
- Pineapple Punch (Sexy Juice)
- Jamaican Beetroot Punch
- Okra Punch
- Pumpkin Punch
- Caribbean Rum Punch (Mocktail)
- Soursop Punch
- Peanut Punch
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Caribbean Cashew Punch (Vegan Style)
Ingredients
- 1 cup cashew nuts (130g)
- 2 tablespoon oats
- 1 teaspoon vanilla extract
- ⅛ teaspoon angostura bitters
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 6 teaspoon sea moss gel
- 2¼ cups almond milk (532ml)
- vegan condensed milk to taste
Instructions
- Preheat the oven to 180C/356F/gas mark 4.
- Line a baking tray with parchment paper and set aside.
- Pour the cashew nuts onto the baking tray and spread them out in an even layer.
- Roast the cashews until they are golden brown, this should take around 10 minutes but keep an eye on the nuts as they roast.
- Once roasted, remove from the oven and allow to cool down.
- Transfer the cashew nuts into a high speed blender along with the oats, vanilla, bitters, cinnamon, nutmeg, sea moss gel and then pour in the almond milk.
- Put the lid on and blitz into a smooth, creamy consistency.
- Stir in your condensed milk and sweeten to taste.
Video
Notes
-
- Feel free to double or triple the punch if you want to.
-
- You can use any plant based milk for this recipe but I prefer to use almond milk.
-
- Don't skip the roasting of the cashews, this is important to impart a much deeper flavour.
-
- The amount of Vegan Condensed Milk is subjective, just add according to YOUR preference.
-
- Store any leftovers in your refrigerator for up to 2-3 days.
-
- Here is the recipe for my Homemade Sea Moss Gel.
-
- Feel free to add any additional add ins i.e chia seeds, ginger, mace etc...
Aneel says
What a great drink!
Charla says
Thanks Aneel