Did you know it’s possible to make a creamy shake with not a single drop of milk–or any other dairy product? This shake from Jenni Fleetwood’s 20 Minute Cookbook includes just 3 ingredients: cashews, superfine sugar, and ground cinnamon–perfect for vegans, people with dairy allergies, and people like my boyfriend and I who struggle to use up milk before it goes bad. It may be a while before I make this one as cashews, even in bits, are expensive, but I’m looking forward to trying it as soon as I can find them on sale.
Yield: serves 4-6
Prep time: 5 minutes
Total time: 5 minutes, plus chilling
This picture doesn’t actually go with the recipe, but it looks the most like the picture in the original cookbook.
3 1/2 cups (400 g/14 ounces) blanched, unsalted cashews (you’ll be blending them, so buy them in pieces; don’t bother getting the more expensive whole cashews).
generous 1 cup (225 g, 8 ounces) of superfine sugar, also called caster sugar
1/4 teaspoon (1.5 ml) ground cinnamon
For a smoother drink, make this the night before, let it stand in the fridge overnight, and strain before serving. You can stir in a little water if the mixture seems too thick.
1. Boil water.
2. Finely grind the cashew nuts in a food processor. Add sugar and cinnamon and grind again to make a smooth nut paste.
3. With the motor still running, gradually pour in 3 3/4 cups (900 ml/1 1/2 pints) boiilng water, until the drink becomes smooth and frothy. Scrape down the mixture occasionally, as needed.
4. Pour the mixture into a container, cover, and chill. (It doesn’t say how long to chill it, so I’ll probably put it in for a short time, perhaps half an hour, and check it to see if it has the sort of texture I want). Stir well before serving. Best served in tall glasses, with a couple of ice cubes on the bottom.