Finally soaked my cashews.
You soak them. They get soft. Then they blend up all creamy and perfect in a shake. It’s science. Then you add mini chocolate chips, which brings on intense joy.
Now. Paper straws. I have very mixed feelings concerning them. How can something so cute be so nonfunctional? They’re absolutely awful to drink with. AWFUL. They’re not exactly soggy but they seem soggy and just feel/taste so paper-y. Probably because they are paper. I hate it. But again…so cute.
Have you done the soaked cashew thing? You probably have because I’m usually late to the party. It’s really easy it just.takes.time. And the part about remembering things. Like remembering to let the nuts soak before you want to make this shake.
Into the blender goes the cashews, cream cheese, milk, bananas and a cooled fudge bucket. I would say that Andrew’s favorite thing I’ve ever made is that fudge bucket. It’s good for our marriage. He’s happy, I’m happy.
On Monday, Andrew and I invested in our marriage by buying this. Lately Andrew has been enforcing a “the air conditioner temp must not go below 74 degrees” rule, which is fine during this day (unless I turn on the oven or my hairdryer or take a lukewarm shower), but it’s worst at night when I feel like I’m gonna melt. It doesn’t help that I sleep with a baby furnace (aka Maggie) next to me.
I’m in love with that fan. IN LOVE.
But I’m also in love with this shake.
Note: You could just use oreos to replace the fudge bucket and cream cheese.
Cookies & Creme Cashew Shake
Yield: 3 servings
Prep Time: 15 minutes (+ overnight soak time)
Total Time: 15 minutes (+ overnight soak time)
1 cup soaked cashews
1 cup milk
1 1/2 frozen bananas
3 tablespoons cream cheese
3 tablespoon honey
garnish: mini chocolate chips
3 tablespoons oat flour
1 tablespoon dark cocoa powder, unsweetened
2 tablespoons milk
1 tablespoon peanut butter
1 tablespoon honey
1 tablespoon dark chocolate chips pinch salt
Cover your cashews with water and soak on your counter overnight.
When you want to make your shake, first make your fudge bucket. In a bowl, combine all fudge bucket ingredients until smooth. pour into a small ramekin and microwave for 45-60 seconds, or until just set. Place in the freezer to cool while you make your shake.
Rinse and drain cashews and place in a blender. Add in milk, bananas, cream cheese and honey. Blend until smooth and creamy. Crumble cooled fudge bucket into blender and pulse to incorporate into the shake. Serve garnished with cute mini chocolate chips.
If you prefer not to use a microwave, bake the fudge cake at 350ºF for 10-12 minutes.
like an infinity edged pool in shake form.