Strawberry Oatmeal with Basil Cashew Cream

I pretty much insist on having nut butter on my oatmeal. Even when I share recipes that don’t involve nut butter, I usually add some type of nut butter before I eat it–even if it doesn’t really make culinary sense. Nut butter adds a silky richness that gives variation to each bite of oatmeal.

Cashew cream is similar. It has the richness of cashew, but in a different format. This recipe is reminiscent of my Strawberry Basil Oatmeal, but this time, I managed to work in some nut butter. True, whipping up a cashew cream takes a touch more work than your average porridge, but the cream comes together in about 2 minutes, and the results are worth it.

What you’ll need:

• 1/2 cup raw cashews, soaked overnight or for at least 4 hours
• 1/8 cup packed fresh basil leaves
• juice of one lemon (about 2 tbsp)
• 3 tbsp water
• pinch of salt

• 3/4 cup milk of choice, or water*
• 1/4 cup quick cook steel cut oats*
• 5-10 diced and hulled strawberries, fresh recommended
• 1/2 tsp vanilla extract
• pinch of salt
• maple syrup, to taste (optional)**

How to make it:

1. Drain water from cashews, and blend all ingredients for cashew cream until creamy. If too thick, add more water 1 tsp at a time. You’re looking for the consistency of whipped cream.
2. To make oatmeal, bring milk (I use 1/2 c almond milk and 1/4 c water) to a boil, add oats and strawberries, and reduce heat to medium.
3. After a couple minutes, stir in vanilla extract and salt. Stir occasionally.
4. If desired, add maple syrup to taste, between 1-3 teaspoons.
5. When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Add two tablespoons of the Basil Cashew Cream. If desired, add more fresh strawberries and/or fresh basil ribbons, and any other additional toppings (nuts, coconut, dried fruit, etc.).

Just an FYI:

I mean, look at that bright fluff!

For a long time, I didn’t get the appeal of cashew cream. Everyone heralded it as this silky, rich, creamy ingredient, but when I made it at home, it was gritty and just seemed like runny cashew butter. Turns out, it was my own fault. I was using the wrong appliance. My food processor just wasn’t cutting it.

I recently switched to using my immersion blender, and it rocked my world. I now realize why I was so painfully disappointed by so many sauces I’ve attempted to make in the past (like cauliflower cream sauce, which was also gritty). So let me state it officially: cashew cream is an amazing ingredient.

On an entirely unrelated note: I mentioned in my Strawberry Lemon Ricotta Oatmeal post that I would never be able to find Kite Hill ricotta, and even if I did, I’d probably get sticker shock. I can confirm that, yes, I finally found it, and I immediately backed away when I saw the $9 price tag. Sigh. I’ll just have to continue making it myself. (Besides, my omni partner loooooved the homemade batch I made for that oatmeal).

So yeah, thanks for listening to my collection of semi-related thoughts about things made from raw nuts. Here’s how to make this ultra-sophisticated-but-not-that-difficult recipe!

Random Recommendations: 

• [tunes] I’m on a big Tom Petty kick, so here’s “American Girl” by Tom Petty and the Heartbreakers
• [reads] this cool historical analysis via The Atlantic called “Why Does the School Day End Two Hours Before the Workday?” (more interesting than it sounds, I swear)