Cashew Miso Porridge with Dairy-Free Yoghurt

Plenish

Cashew miso porridge with dairy-free yoghurt
Serves: 1

In a breakfast rut? Try out our miso maple porridge for a creamy and nourishing bowl, rich in B vitamins and iron. The perfect weekday breakfast or weekend brunch for a chilly morning featuring a splash of our dairy-free cashew m*lk to give you that oh so creamy and nutritious boost!

Serves 1

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

  1. FOR THE DAIRY-FREE CASHEW YOGHURT:
  2. 190g cashews (soaked for 1-2 hours, rinsed and drained)
  3. 200ml Plenish Cashew M*lk
  4. 3 tablespoons juice from fresh lemon
  5. 1 whole pitted date
  6. 1 teaspoon vanilla extract
  7. FOR THE PORRIDGE:
  8. 70g rolled oats
  9. ½ tablespoon miso paste
  10. 1 tablespoon almond nut butter
  11. 1 tablespoon sweetener of choice
  12. 300ml Plenish Almond M*lk
  13. TO GARNISH:
  14. 1 small banana peeled and sliced

In a breakfast rut? Try out our miso maple porridge for a creamy and nourishing bowl, rich in B vitamins and iron. The perfect weekday breakfast or weekend brunch for a chilly morning featuring a splash of our dairy-free cashew m*lk to give you that oh so creamy and nutritious boost!

Serves 1

Preparation

TO MAKE THE DAIRY-FREE CASHEW YOGHURT:

Place all ingredients in a high-speed blender and pulse until you get a thick creamy texture. You may need to use the tamper or stop and scrape to get the desired consistency. Transfer into a ceramic container and store in the fridge for up to 3 days.

THEN:

Add all ingredients for the porridge into a non-stick saucepan. Bring to a boil then let it cook, stirring for 12-15 minutes until the oats have absorbed the milk.

Transfer into a bowl and serve with 2-3 tablespoons of the cashew ‘yoghurt’, banana slices and a drizzle of sweetener of your choice.

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