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veganer Weihnachtsmenü
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Christmas Menu Part 4 – Cashew-Cinnamon Creme with mandarine compote


  • 300 ml plant based mik e.g. oat + 150 ml milk
  • 2 Tsp vanilla extract or pulp of 1 vanilla pod
  • 2 Tsp rice syrup
  • 1 1/2 - 2 Tsp cinnamon
  • 1 Tsp Agar Agar
  • 200 gr cashews
  • 2 dates
  • 2 Tbsp maple syrup


  • 50 gr raw cane sugar
  • 2 mandarines
  • 1 star anis
  • 1 cinnamon stick
  • 100 ml freshly squeezed orange juice
  • 1 Tsp starch
  • optional: 1 splash citrus vodka or orange liqueur


  • Soak the cashew nuts in cold water for 2-3 hours or overnight
  • Mix 300 ml milk with the vanilla, rice syrup, cinnamon and agar gar in a pan and bring to a boil
  • Let cool in a cold bain-maire
  • Drain the water from the nuts and add them to a high speed blender with the remaining ingredients (dates, 150 ml milk, maple syrup)
  • Mix until very smooth, this can take up to 5 minutes and the creme will get hot
  • Add the agar agar mixture until everything is smooth
  • Pour into jars and put in the fridge


  • Peel the mandarines and cut them into pieces
  • Caramelize the sugar in a pan and deglaze with the orange juice
  • Add the remaining ingredients (except the starch and the alcohol is optional) and let simmer for 4-5 minutes
  • Mix the starch with a bit of cold water until fully dissolved and add to the composite, bring to a quick boil
  • Take out the cinnamon stick and star anise and serve with the creme - warm or cold