Vegan Arroz con Leche
If you prefer your Arroz con Leche Vegan, you can use soy milk in place of dairy milk. The flavor and consistency of soy milk works particularly well in desserts, but try to look for soy milk that is unsweetened.
If you have an allergy to soy, you could sub with almond milk or oat milk. If you don’t have a soy allergy, we highly recommend making this recipe with soy milk!
To create a creamy and rich texture to the pudding, a simple cashew cream is used.
Using the cashew cream does take some planning in advance since you have to soak the cashews; however it is worth it. The texture of the Arroz con Leche is definitely elevated by using the cashew cream.
- 3/4 Cup Raw Cashews
- 1/2 Cup Water
- 1 Cup White Rice, preferably short grain
- 2 Cups Water
- 3 Cups Soy Milk
- 1/4 Tsp Sea Salt
- 2 Long Strips Orange Zest
- 1 Large Cinnamon Stick, preferably Mexican Canela
- 1/3 Cup Sugar
- Ground Cinnamon, preferably Mexican Canela for garnish
- Soak the cashews in water for at least 2 hours. Drain the cashews and transfer to a blender. Add the 1/2 cup of water and blend until smooth. Set aside.
- Heat a large saucepan or pot over medium heat and add the rice and 2 cups water. Bring to a boil and cook until most of the water has evaporated, stir often, about 5 minutes.
- When most of the water has evaporated, add the soy milk, sea salt, orange zest, cinnamon stick and the blended cashew cream. Bring a boil over medium heat, add in the sugar. Reduce to a low simmer.
- Stir the rice often, making sure that the rice doesn't stick to the bottom of the pan. Cook until the rice is tender, about 20-30 minutes.
- Remove from heat and take out the orange zest and cinnamon stick. Let the rice cool a few minutes before serving.
- Transfer to serving bowls and top with ground cinnamon.
Courtesy of Thyme & Love