Creamy porridge with cashew milk

Prep 5 min·Cook 10 min·Total 15 min·2 servings·VEGAN·300 kcal

Ingredients

1 cup of water
2 cups of cashew milk
80-90 gr (2.8-3.2 oz.) oatmeal (fine)
pinch of salt
1 teaspoon cinnamon
1 tablespoon cashew butter
1 banana
some vanilla extract

Instructions

1.Mix water and milk in a pot, add oats
2.Bring to a boil and simmer for about 5 minutes - stirring all the time
3.Stir in cinnamon, vanilla, cashew butter and the mashed banana
4.Serve warm in bowls and decorate with fresh fruits and cashew butter

Notes

Tip from my kitchen: home-made cashew milk makes the creamiest porridge, but any plant milk works – I use 1 cup of water to 2 cups of milk. I like to prep the toppings or an apple compote the evening before and cook only the porridge fresh in the morning. Leftovers keep covered for 1–2 days in the fridge and reheat well with a splash of milk. Instead of banana you can sweeten with maple syrup, and frozen berries, coconut, mango or pineapple make it feel new every time.

Nutrition per serving: 300 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook