Creamy Lemonade (vegan!)
Beverages
What You’ll Need:
Cashew "Condensed Milk" Base:
🥜 1/2 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
💧 ½ cup water
🍁 ¼ cup maple syrup (or see sugar option below)
🧂 Pinch of salt
Lemonade:
🍋 2-4 whole lemons, peeled (seeds removed)
🍁 ⅓–½ cup maple syrup (adjust to taste, or see sugar option below)
💧 3 cups cold water
❄️ Ice cubes
🌿 Lemon slices & fresh mint (for garnish)
If Using Sugar Instead of Maple Syrup:
🍩 ½ cup cane sugar
💧 ¼ cup warm water (to dissolve sugar)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Blend the Lemonade & Cashew Base: In a high-speed blender, blend the soaked cashews, peeled lemons, sweetener (maple syrup or dissolved sugar), salt, and 1 ½ cups of water until smooth.
- Optional Strain: For a smoother texture, pour the mixture through a fine mesh strainer or nut milk bag into a pitcher, pressing out as much liquid as possible. Discard the pulp. If you prefer more fiber, skip this step.
- Chill & Serve: If the lemonade separates, simply stir or shake before serving. Add ice cubes to glasses, pour over the creamy lemonade, and garnish with lemon slices and fresh mint.
Serving & Presentation:
- Serve in tall glasses or mason jars with ice cubes.
- Garnish with lemon slices, a mint sprig, or a sugar-rimmed glass.
- For a fizzy twist, top with sparkling water before serving.
Notes, Tips, Storage, & Swaps
Creamy Lemonade (vegan!)
Ingredients:
Cashew "Condensed Milk" Base:
🥜 1/2 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
💧 ½ cup water
🍁 ¼ cup maple syrup (or see sugar option below)
🧂 Pinch of salt
Lemonade:
🍋 2-4 whole lemons, peeled (seeds removed)
🍁 ⅓–½ cup maple syrup (adjust to taste, or see sugar option below)
💧 3 cups cold water
❄️ Ice cubes
🌿 Lemon slices & fresh mint (for garnish)
If Using Sugar Instead of Maple Syrup:
🍩 ½ cup cane sugar
💧 ¼ cup warm water (to dissolve sugar)
Features:
Instructions:
- Blend the Lemonade & Cashew Base: In a high-speed blender, blend the soaked cashews, peeled lemons, sweetener (maple syrup or dissolved sugar), salt, and 1 ½ cups of water until smooth.
- Optional Strain: For a smoother texture, pour the mixture through a fine mesh strainer or nut milk bag into a pitcher, pressing out as much liquid as possible. Discard the pulp. If you prefer more fiber, skip this step.
- Chill & Serve: If the lemonade separates, simply stir or shake before serving. Add ice cubes to glasses, pour over the creamy lemonade, and garnish with lemon slices and fresh mint.
Serving & Presentation:
- Serve in tall glasses or mason jars with ice cubes.
- Garnish with lemon slices, a mint sprig, or a sugar-rimmed glass.
- For a fizzy twist, top with sparkling water before serving.
