Cashew Miso Porridge with Dairy-Free Yoghurt

Plenish

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

There's more where this came from!

Ingredients

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

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.