Ugh. Time is slipping away from me. As much as I wanted to blog in the final days of VeganMoFo, I was having a terrible time finding some me-time to photograph, edit, and write. Thus I have a fair amount stored up that likely will be coming at you MoFo-style this month, because December really is my favorite month for nostalgic food memories! We’ll start with these amazing Teff Ginger Molasses Cookies which my blog reader and local friend (!) Courtney sent to me. Although I can’t share the recipe here, it can be found here or here. These cookies are AMAZING. Honestly, I can’t get over it. I only made a 1/2 batch, and I’m glad because I’d be wearing it all ’round my middle They’re deliciously spiced and soft inside with a slightly firm outer crust, and even hold together great though they’re gluten-free and made solely with teff flour — no gums, starches, or other flours. I bet that almond butter has something to do with structure, no?
So as an offering to you since these are not my creation, I thought about the old cookies and milk combination, but didn’t have any grand ideas that I could think of to pair with the amazing flavor of the ginger cookies. And I was short on time, so I made some Speedy Cashew Milk, so named because it doesn’t require hours of soaking like I do with most of my nutmilks. This makes it not-raw, but I knew it was going to be served warm with a fresh cookie. Super simple, best for sweet applications (leave out the vanilla and sweetener if you are planning to use it for savory purposes), and really nice and creamy. I didn’t even strain this one since the cashews were so soft, though you can if you’re really bothered about fiber in your milks. Enjoy it cold or as a base for hot chocolate or a coffee drink on a chilly winter’s night (I actually used some Dandy Blend for my au lait concoction; yummy!)
Speedy Cashew Milk
makes about 3 cups
1/2 cup raw cashews
2 cups boiling water
3 cups water
1 tablespoon coconut nectar or agave syrup
1 teaspoon vanilla
Place cashews in a bowl and pour boiling water over them. Let soften for 5-10 minutes, then strain. Add cashews to a blender with fresh water, coconut nectar and vanilla, if using, and blend until smooth. Strain if desired, and store in the fridge.