I almost always have a can of coconut milk in my pantry. It's good for me to keep rice milk around because my mom can't have dairy, nuts, or soy. I use almond milk on a fairly regular basis, and soy milk from time to time. Often you hear about making nut milks at home, and while it's something I'll probably try making (because I like to try making everything myself—at least once), I know I wouldn't make it on a regular basis. I know a lot of vegans (and non-vegans) who use cashew cream, and it's always intrigued me, so when I saw that Silk® now makes cashew milk, I knew I wanted to try it.
I went for the unsweetened, because I like to control the end result (I knew I'd be using most of it as an ingredient). But of course, I had to drink some to give it the old college try before I went any further. The carton says "irresistibly creamy"...and it's right. The Silk Cashewmilk is creamy with an entirely natural and pleasant mouthfeel. Sorry, I know some people hate the word "mouthfeel", but it fits here. When you tilt your head back to take a gulp, the cashewmilk does not feel cloying or unnaturally thick. It has a mild, pleasant taste. And it BEGS to be used in oatmeal. Really, I heard it.
- Original = 60 calories per serving (25% fewer calories than skim milk)
- Unsweetened = 25 calories per serving (1/3 the calories of skim milk)
- Both varieties contain 50% more calcium than dairy milk
- plant-based
- no saturated fat
- lactose-free, dairy-free, soy-free, and gluten-free
- cholesterol-free
- no artificial colors, flavors, preservatives, or high-fructose corn syrup
- verified by the Non-GMO Project’s product verification program
Cardamom-laced Pumpkin Steel Cut Oatmeal
This chewy, nutty steel-cut oatmeal is tinted orange by the addition of pumpkin, then laced with cardamom and other spices, and finished with plump golden raisins and toasty walnuts.
by
Prep Time: 5 minutes
Cook Time: 20 minutes
Keywords: simmer breakfast dairy-free soy-free vegan gluten-free American fall
Ingredients (serves 4)
- 1-1/2 cups Silk® Unsweetened Cashewmilk
- 1-1/2 cup water
- 1/2 teaspoon vanilla sea salt (or regular with a small splash of vanilla)
- 1 cup steel cut oats
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar or pure maple syrup
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- few grates of fresh nutmeg
- 1/2 cup yellow raisins
- 1/2 cup toasted walnuts, roughly chopped
Instructions
Combine Cashewmilk, water, and vanilla salt in a medium sized pot and bring to a boil. Stir in the oats. Partially cover, reduce heat to low, and cook very gently for 15 minutes. Stir in the remaining ingredients and cook for 5 minutes longer.
Let sit for at least 5 minutes before serving; use extra of any of the ingredients to garnish, if you wish.
- Chia Seed Breakfast Pudding
- Oatmeal with Bananas, Poppy Seeds, Cinnamon, and Toasted Almonds
- Vegan Spiced Apple Crumb Muffins
- Wheat Berries with Cherries, Berries, and Almonds
Or try using it in one of these desserts—they'll seem indulgent, but they're actually fairly virtuous...
*footnotes:
-Silk® Original Cashewmilk: 45% DV calcium and 60 cal/serv; skim dairy milk: 30% DV calcium and 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk.
-Silk® Unsweetened Cashewmilk: 45% DV calcium and 25 cal/serv; skim dairy milk: 30% DV calcium and 80 cal/serv. USDA National Nutrient Database for Standard Reference, Release 26. Data consistent with typical skim dairy milk.
