Name: Dairy-Free White Russian
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Vegan
Ingredients: 1 cup raw cashews; 2 cups water, divided (plus more for soaking); 1 to 2 tablespoons maple syrup, to taste; 2 teaspoons vanilla extract; 1 ounce vodka; 1 ounce Kahlua (rum and coffee liqueur); 2 ounces cashew cream

Ingredients

1 serv.

1 cup raw cashews
2 cups water, divided (plus more for soaking)
1 to 2 tablespoons maple syrup, to taste
2 teaspoons vanilla extract
1 ounce vodka
1 ounce Kahlua (rum and coffee liqueur)
2 ounces cashew cream

Instructions

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1 To make the cashew cream: For ultra creamy results, soak the cashews in water for 2 to 4 hours. Drain them, then rinse the cashews under running water.
2 Place the drained cashews in your blender and add 1 cup of the water. Blend the mixture on high until the cashews are totally pulverized and the mixture is very creamy. Add the remaining 1 cup of water, the maple syrup and vanilla extract, and blend again. Taste, and blend in additional maple syrup if you’d like it to be sweeter. (If your cashew milk still has tiny bits of cashews in it, pour it through a fine metal sieve into a glass.)
3 To make a cocktail: Fill a short cocktail glass with ice. Pour in the vodka, followed by the Kahlua and cashew cream. Lightly swirl the contents with a spoon, and enjoy.