Intro: Cashew Cappuccino
A slightly nutty creamy cappuccino free of cholesterol and packed with protein. Enjoy an indulgent treat without the guilt.
1/4 cup raw cashews
1/4 coconut milk
1/4 rice milk
1 serving of freshly brewed coffee
1 high speed blender
1/4 cup measuring cup
1 tall glass
Soak cashews in cold water at least 2 hours, preferably over night. Drain. Add coconut milk, rice milk, and cashews to high speed blender. Place lid on blender and turn on to low speed. Blend low for a few seconds then high for 2-5 minutes. Pour coffee into the glass, top with cashew cream, stir and serve.
If you don't have a high speed blender be sure to soak the cashews over night and blend for the full 5 minutes.
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