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Creamy Lemonade (Dairy-free)
Beverages
Ingredients:
- 75 g (½ cup) raw cashews
- 120 ml (½ cup) water
- 60 ml (¼ cup) maple syrup
- 1 pinch salt
- 174 g (3 whole) lemons
- 100 ml (⅓–½ cup) maple syrup
- 720 ml (3 cups) cold water Ice cubes
- Lemon slices and fresh mint, for garnish
- 120 g (½ cup) cane sugar
- 60 ml (¼ cup) warm water
Equipments:
- High-speed blender
- Fine mesh strainer or nut milk bag
- Large pitcher
- Bowl or saucepan
- Colander or strainer
- Tall glasses or mason jars
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Nutrition:
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Prep
Instructions:
- Soak or Boil Cashews
Soak 75 g (½ cup) raw cashews in cold water for 4 hours, or cover with water and boil for 10 minutes. Drain and rinse well before using. - Blend
Peel 3 lemons and remove all seeds. Add the soaked cashews, 120 ml (½ cup) water, 60 ml (¼ cup) maple syrup, 1 pinch salt, the peeled lemons, 100 ml (⅓–½ cup) maple syrup, and 720 ml (3 cups) cold water to a high-speed blender. Blend on high for 60–90 seconds until completely smooth. - Strain (Optional)
For the smoothest result, pour through a fine mesh strainer or nut milk bag into a large pitcher. Press firmly to extract all liquid. - Taste and Adjust
Taste and adjust sweetness by adding more maple syrup if needed. Stir or shake before each serving. - Serve
Fill glasses with ice. Pour the creamy lemonade over the ice and garnish with lemon slices and fresh mint.
Common Mistakes, Notes, Storage, Swaps & Tips
Tips: Use a high-speed blender for the creamiest result. Chill the pitcher before serving for the coldest drink. A sugar-rimmed glass makes a nice presentation for guests.
Why these Ingredients
Creamy Lemonade (Dairy-free)
4 Servings
Prep 10 min
Blend 5 min
Total 10 min
Ingredients:
- 75 g (½ cup) raw cashews
- 120 ml (½ cup) water
- 60 ml (¼ cup) maple syrup
- 1 pinch salt
- 174 g (3 whole) lemons
- 100 ml (⅓–½ cup) maple syrup
- 720 ml (3 cups) cold water Ice cubes
- Lemon slices and fresh mint, for garnish
- 120 g (½ cup) cane sugar
- 60 ml (¼ cup) warm water
Equipments:
- High-speed blender
- Fine mesh strainer or nut milk bag
- Large pitcher
- Bowl or saucepan
- Colander or strainer
- Tall glasses or mason jars
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Instructions:
- Soak or Boil Cashews
Soak 75 g (½ cup) raw cashews in cold water for 4 hours, or cover with water and boil for 10 minutes. Drain and rinse well before using. - Blend
Peel 3 lemons and remove all seeds. Add the soaked cashews, 120 ml (½ cup) water, 60 ml (¼ cup) maple syrup, 1 pinch salt, the peeled lemons, 100 ml (⅓–½ cup) maple syrup, and 720 ml (3 cups) cold water to a high-speed blender. Blend on high for 60–90 seconds until completely smooth. - Strain (Optional)
For the smoothest result, pour through a fine mesh strainer or nut milk bag into a large pitcher. Press firmly to extract all liquid. - Taste and Adjust
Taste and adjust sweetness by adding more maple syrup if needed. Stir or shake before each serving. - Serve
Fill glasses with ice. Pour the creamy lemonade over the ice and garnish with lemon slices and fresh mint.
