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:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Nutrition:
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Soak the cashews the full 4 hours, or boil them for a 10-minute shortcut — under-softened cashews leave a gritty texture that no amount of blending fixes.
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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The maple syrup brings natural sweetness with a hint of caramel depth. The cold water ice cubes chills the drink and keeps the texture light. The cane sugar provides clean sweetness and helps balance acidity.
Creamy Lemonade (Dairy-free)
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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw cashews blends into a rich, creamy base that stands in for dairy. The maple syrup brings natural sweetness with a hint of caramel depth. The cold water ice cubes chills the drink and keeps the texture light. The cane sugar provides clean sweetness and helps balance acidity.
Prep:
Soak the cashews the full 4 hours, or boil them for a 10-minute shortcut — under-softened cashews leave a gritty texture that no amount of blending fixes.
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.
