Do you remember that ages ago I made cashew butter icing for my friends birthday cupcakes?? Well being quite a thrifty person there was no way I was going to spend £4 on a jar of cashew nut butter (no matter how delicious it looked) so I decided to make my own. It was delicious! It probably wasn’t as thrifty as I thought, seeing as cashews are expensive full stop and making nut butter is a pain in the bum even with a good food processor (anyone got any tips??) but who cares when it makes you feel like Nigella Lawson. I promise this is going somewhere…
I had strawberries leftover from making the same cupcakes, the sun was still shining brightly (unlike the crap weather we’re having now!) and I thought what better to make into a vegan pudding porridge then strawberries and cream? I know soy cream would make this really easy but a) I rarely have it in the flat and b) it’s more fun making your own cashew butter than attempting soy cream!
Making your own cashew nut butter is as simple as getting a cup of cashew nuts, putting them in a food processor and blending until they form a paste. I guess it might be easier if you soak them for an hour or two before hand. I must admit that I ended up adding a dribble of sunflower oil to mine because it was so thick, it helped a little.
Strawberries & Cream Porridge
1/3 cup oats
2/3 cup unsweetened soy milk
1 1/3 cup water
1/2 tsp vanilla extract (don’t omit)
1 tbsp cashew butter
1 cup strawberries**
2-3 tsp sugar
Put the porridge oats, soy milk and water into a small pan. Bring to the boil and then turn down to a low heat. For example, my cooker goes up to 9, I have the porridge on 3. Cook for about 50 minutes stirring every 10 minutes. This will make very creamy porridge, but if you’re not as fussy about your porridge consistency as me (or like it a different way) cook to your preferred timings. You might need to adjust the amount of liquid.
Dice the strawberries in preparation. When the porridge has almost reached you desired consistency stir in your cashew butter and vanilla extract. If yours is anywhere near as solid as mine you may need to mash it a little bit with a fork to ensure it mixes well. Add your sugar and strawberries and allow to cook for 3-5minutes until your strawberries are turning the porridge a light pink colour.
**I know these are now out of season but you can still find British ones for sale (or at least I can in Kent) it’s best to use ones which you wouldn’t want to eat raw like this, otherwise it’s probably a bit of a waste! Or you can save the idea until next summer, only 8months to go!