Ingredients
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1 cup unsweetened shredded coconut unsweetened shredded coconut1 cup unsweetened shredded coconut
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3 cups filtered water filtered water3 cups filtered water
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1/4 cup raw cashews (soaked 2 hours, drained) raw cashews1/4 cup raw cashews (soaked 2 hours, drained)
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2 tablespoons maple syrup (or agave nectar) agave nectar2 tablespoons maple syrup (or agave nectar)
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1 teaspoon ground cinnamon ground cinnamon1 teaspoon ground cinnamon
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1/2 teaspoon ground turmeric ground turmeric1/2 teaspoon ground turmeric
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1 teaspoon pure vanilla extract pure vanilla extract1 teaspoon pure vanilla extract
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Pinch of sea salt sea saltPinch of sea salt
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Optional: 1/4 teaspoon ground cardamom or nutmeg ground cardamomOptional: 1/4 teaspoon ground cardamom or nutmeg
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Ice cubes, to serve ice cubesIce cubes, to serve
Directions
Blend all ingredients, strain, chill, and serve over ice for a nourishing, golden-hued Mexican-inspired vegan horchata. For a nut-free version, substitute cashews with extra coconut or sunflower seeds. The golden color comes naturally from turmeric. Adjust sweetness and spices to taste.
Steps
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1
Done
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Combine shredded coconut, soaked cashews, and filtered water in a blender. |
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2
Done
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Blend on high until completely smooth, about 1–2 minutes. |
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3
Done
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Add maple syrup (or agave), cinnamon, turmeric, vanilla, and sea salt. Blend again until fully incorporated. |
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4
Done
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Strain the mixture through a nut milk bag or fine mesh sieve into a large pitcher or bowl, squeezing out as much liquid as possible. |
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5
Done
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Stir in optional cardamom or nutmeg if desired. |
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6
Done
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Chill for at least 1 hour. Serve over ice and dust lightly with extra cinnamon if desired. |
