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  • Writer's pictureAnna

Cashew breakfast scramble (vegan)

Do you make your own nut milk? This is a great way to use the leftover pulp.


  • about 200-250 g of cashew pulp, or soaked and pureed cashews*

  • 1 spring onion, chopped

  • 1-2 cloves of garlic

  • 2 small tomatoes, chopped

  • 1 medium carrot, grated

  • 1 small zucchini cut into quarters

  • rosemary and black pepper


*note if you are only using the cashews for this recipe and not making nut milk, you would just soak them for an hour or two and then discard the water, then blend them in a food processor.

Fry the spring onion and the cloves of garlic in 1 tablespoon of olive oil with a pinch of rosemary and black pepper. Once fragrant add in the cashews and tomatoes. (If you haven't grated the carrot already you can do this while the first ingredients are simmering.) Add the carrot in once the onion has become soft. Then add the zucchini.

Simmer until everything is cooked through, about 5-10 minutes. Season with salt to taste.

Below you can see what my version looked like as a final result. To make it more substantial, I added in some cooked potatoes. This would also make a great filling for a sandwich or a wrap.

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