This super simple vegan version of the beloved Mexican drink—from Somer McCowan’s The Abundance Diet—gets its creamy texture from raw cashews and its spiced sweetness from cinnamon and dates.
Makes 4 pints
What you need:
2 tablespoons raw cashew pieces
3 soft Medjool dates, pitted and roughly chopped
2 cups filtered water
½ teaspoon ground cinnamon
3 soft Medjool dates, pitted and roughly chopped
2 cups filtered water
½ teaspoon ground cinnamon
What you do:
Into a blender, combine all ingredients and blend until completely smooth and creamy (approximately) 2 minutes.
Photo courtesy of Vegan Heritage Press
