Caribbean Cashew Punch (Vegan Style)

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.

Course Drinks

Cuisine Caribbean

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 290kcal

Author Charla

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...

Nutrition