So it’s been awhile since the last post (sadly), but I have a lot to write about now!! We’re home from San Francisco… and we’re very sad! It was a great vacation. We made sure to eat amazing vegan food everyday, and we succeeded! A couple days we cooked breakfast, and one night Paul made us an unbelievable chocolate cheesecake <3, but every other day and night we ate out. Oh boy it was amazing! Thank goodness I planned mini cleanse for when I came home.
The recipe we’re sharing is from our decadent breakfast with Sue and Paul. Julie, Paul and I made Sue get out of bed at 8 A.M.!!! She was not too pleased! But the breakfast was well worth it!
We adopted the topping from Healthful Pursuit’s raw cream “cheese” recipe.
Overnight Muesli Oats with Cream “Cheese”
For the overnight oats:
2 cups water
1 cup soy milk (or any non-dairy milk)
1-2 tsp. loose leaf chai tea herbs
1 tsp. ground cinnamon
2-3 tsp. lemon juice
2 small apples, chopped
1 1/2 cups old-fashioned rolled oats
1/4 cup nut and seed trail mix (we used raisins, sunflower seeds, cranberries, and sunflower seeds)
For the cashew cream “cheese” topping:
1 cup raw cashews
1 1/2 Tbsp. coconut oil
1/4 cup soy milk (or any non-dairy milk)
1 tsp. apple cider vinegar
1/2 tsp. lemon juice
1/4 cup sugar, fine ground
1/2 tsp. vanilla
1/4 tsp. cinnamon
1 fresh date, chopped
*Both require overnight time
For the overnight oats: In a medium saucepan, combine the chai tea, water, soy milk, and cinnamon; bring to a boil then remove from the heat and pour over the chopped apples, lemon juice and oats in a separate bowl. Cover the bowl with plastic wrap and let sit in the refrigerator overnight.
For the cashew cream “cheese”: Soak the cashews for 4-6 hours. Line a 4-cup bowl or jar with cheesecloth. In a vita-mix (or a strong blender) combine the cashews, coconut oil, soy milk, vinegar, and lemon juice and process until smooth.
Pour into the cheesecloth and let sit overnight.
In the morning, finish the cashew cream “cheese” mixture by combining the strained mixture with the sugar, vanilla, cinnamon, and one date in a food processor. Process until smooth.
Remove the overnight oats from the refrigerator and portion into four bowls then top with the cashew cream “cheese.”