All posts filed under: Condiments

Cinnamon Oat Crunch Cashew Cream Cheese

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Happy Friday, everyone! I’m wrapping up a week of cashew cream cheese recipes with the heartiest of the four. This version has both oats and walnuts mixed in for a protein-packed spread. Again, this and all four spreads are not just great on bagels, but also pancakes, toast, and—because why not?—French toast! So, pick your poison and whip it up for your weekend breakfasting purposes. Have a great weekend!! M Cinnamon Oat Crunch Cashew Cream Cheese Prep time: 10 min |  Ready in time: 10 hours, 10 min Yields: About 3 cups Ingredients: 2 cups cashews 1 to 1-1/2 cups non-dairy milk (i.e. almond, hemp, coconut, etc.) 1 tablespoons cinnamon 2 tablespoons maple syrup 1/2 teaspoon salt 1 cup walnuts 1/2 cup oats Directions: Soak cashews in water for 1 to 2 hours, drain. Use the bottom of a mug on a cutting board to crush the walnuts into smaller pieces. In a blender, process soaked cashews, maple syrup, cinnamon, salt, and some of the non-dairy milk—start with about 2/3 of a cup, then add as needed. You’ll want …

Blueberry Lavender Cashew Cream Cheese

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Lucky number three! Today’s cashew cream cheese recipe is the melting of two ingredients with the prettiest of colors—they also incorporate their color into their names: blueberries and lavender. The appeal of blueberries is—well—doesn’t really require any explanation. I mean, they’re blueberries. They’re pure YUM. But, as far as lavender goes, I haven’t experimented a ton with it, so I wasn’t sure how this recipe would go. But, when I took my first taste, I couldn’t have been happier. There’s just a hint of lavender, and it brings a nice warmth to the overall flavor, mellowing out the sweetness of the blueberries a little. In addition to bagels, this stuff is amazing on pancakes, topped with a drizzle of maple syrup. Why not try both! Hope you enjoy it! M Blueberry Lavender Cashew Cream Cheese Prep time: 10 min |  Ready in time: 2 hours, 10 min Yields: About 3 cups Ingredients: 2 cups cashews 2 cups blueberries 2 teaspoons lavender 1/2 teaspoon salt 2 tablespoons honey 1 to 1-1/2 cups non-dairy milk (i.e. almond, hemp, coconut, etc.) Directions: …

Cranberry Sauce Syrup

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Just in time for Christmas brunch! I’ve said it before and I’ll say it again—I’m a super fan of the tartness cranberries boast, and I certainly was not going to pass up the opportunity to pair them with one of my favorite foods ever: pancakes. ‘Tis the season. Along with the cranberry syrup, I added a couple of layers of cashew cream to the pancakes pictured for an extra dose of holiday joy and deliciousness. And, might I also suggest putting a bowl of Blueberry Syrup on your holiday breakfast table? I think a spoonful of each would be twice as nice. (Oh, and here’s my recipe for Gluten-Free Grain-Free Pancakes.) Happy holidays everyone! M Cranberry Syrup Ready in: 25 min Yeilds: about 3 cups Ingredients: 2 cup cranberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in 1/4 cup of water, lemon juice, and brown sugar. Stir until sugar is melted, about one minute. Add cranberries, stirring …

Blueberry Syrup

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Remember when you used to go to Denny’s as a kid and you’d always have at least three different flavors of syrup to choose from? I’d forgotten how delicious those were until I whipped up some blueberry syrup for my Seahawks-inspired panckakes–i.e. “Hawkcakes.” (That’s right—Seattle girl, here!) YUM, this stuff is SO delicious. Just another example of the joy the Seahawks have brought into my life in the past couple years. 😉 Enjoy! M Blueberry Syrup Condiment | Vegan, Gluten-Free Ready in: 30 min Yields: About 2 cups of syrup Ingredients: 1-1/2 cup blueberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in lemon juice and brown sugar. Stir until sugar is melted, about one minute. Add blueberries, stirring occasionally until they get a little softer, 3 to 5 minutes. Once the blueberries are soft, use a fork to gently smash them to allow juices to flow out. Reduce to low heat and simmer, stirring occasionally, …

Plum Spread and Syrup

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This recipe is a two-for-one deal—you’ll get a delicious plum spread that you can use to top baked goods or stir into yogurt, as well as a syrup that’s great stirred into drinks—both mocktails AND cocktails! It’s crazy easy to make, and how about that color, huh? Gorgeous. Hope you find lots of fun ways to use this! M Plum Spread and Syrup Vegan, Gluten-Free Yeilds: approximately 1/3 cup plum spread and 1/3 cup plum syrup Ready in: 30 min (+ 30 minutes to cool in refrigerator) Ingredients: 1 large plum 2 tablespoons + 2 teaspoons sugar Directions: Cut plum into quarters, removing the pit. In a small saucepan on high heat, add 2 tablespoons sugar, plum slices, and 1/2 cup of water. Stir and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until plum is very soft. Use a strainer to separate the resulting syrup from the plum pulp. (Press plum pulp into strainer until all syrup has poured out.) Stir 2 teaspoons of sugar with the plum pulp (or, …