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Mojito Cold Brew Latte (vegan/gf) | seasonal plant-based recipes via The Sweet Miscellany Blog

This mojito cold brew cashew milk latte is super refreshing! Cold brew coffee is shaken with fresh mint leaves, agave syrup, and plenty of ice in an homage to the classic mojito. The frothy and minty cold brew is topped with creamy cashew milk for a delicious vegan summer coffee option!

Mint is probably my favorite herb. I know I’ve probably said it here many times, but it’s true! There’s something really comforting to me about its fresh flavor and cooling properties. For this reason, I always have an abundance of it in the garden, especially during the warmer months of the year. I love being able to go out and nibble on a leaf or snip a few sprigs whenever I want. Now that it’s practically summer, I crave the flavor of it almost every day!

This mojito-inspired coffee drink was inspired by a craving for a minty coffee situation last summer. I wanted a super fresh minty flavor rather than the muddled and often toothpaste adjacent one that mint simple syrup can have. So, I used the mojito cocktail as inspiration! Cold brew coffee is shaken with fresh mint leaves, agave syrup, and plenty of ice. During this process, it muddles and breaks down the mint, infusing its flavor into the cold brew. Plus, it makes the cold brew super cold and frothy! Since I always prefer my coffee with a good bit of milk, this mojito cold brew latte is topped with creamy cashew milk. So simple and so incredibly delicious!

Why You Should Make this Recipe

It takes less than 5 minutes and only 4 ingredients to make, not counting the ice cubes!
It’s a super refreshing and delicious coffee option for the summer season.
The mint creates a lovely cooling effect (again, perfect for the summer season!).
It’s a great way to use up a handful of fresh mint.

What You Need to Make this Mojito Cold Brew Latte

You only need 4 simple ingredients to make this drink: fresh mint leaves, agave syrup or simple syrup, cold brew coffee, and cashew milk (or your favorite plant milk). While a traditional mojito has lime juice and rum in the mix, we’re leaving those out. Feel free to use any culinary variety of mint that you like here! I made the version you see in the photographs with some chocolate mint from my garden. I’ve also made it with spearmint and Swiss Ricola mint and it was equally delicious!

Tips for Recipe Success

The key is to use fresh mint leaves here, not dried ones. You want the bright minty flavor that is only present in fresh mint leaves. Save those dried mint leaves for a batch of herbal iced tea!
It might sound silly, but use a cold brew coffee that you actually like! If I’m going with store-bought, I like Stumptown’s original cold brew. Feel like making your own? Try my cold brew method!
I love using my homemade cashew milk here but coconut milk or oat milk would also be great. You can find the recipe for my homemade cashew milk in this short video!
Use a mild flavored liquid sweetener like agave syrup or simple syrup. It will blend into the drink much easier than a granular one like sugar.
Shake the cold brew, agave syrup, mint, and ice vigorously in a cocktail shaker or mason jar for 30 seconds. This helps muddle and break down the mint, infusing its flavor into the coffee.

Looking for Other Frosty Summer Drinks?

If you’re not a coffee drinker and prefer tea, try this iced passion fruit black tea or this hibiscus plum iced tea for a non-caffeinated option.

Love mint but don’t like coffee? Try this melon agua fresca with mint and lime or this pineapple cucumber slush.

Mojito Cold Brew Cashew Milk Latte

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Author: Courtney West
Total Time: 5 minutes
Yield: 1 serving
Diet: Vegan

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Description

Ingredients

1 handful fresh mint leaves
1–2 teaspoons agave syrup, or simple syrup (use 1 teaspoon if you prefer it less sweet)
4 ounces cold brew coffee
4 ounces cashew milk
ice

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Instructions

Add the mint, agave syrup, cold brew, and a large handful of ice cubes to a cocktail shaker or a pint-sized mason jar with a lid. Shake vigorously for 30 seconds then strain into a glass and add the milk. Top with ice and enjoy immediately!

Notes

make sure to use fresh mint leaves not dried mint!

Prep Time: 5 minutes
Category: drink

Veggie Sushi Bowl with Spicy Mayo (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This veggie sushi bowl with tofu and spicy mayo is a filling and delicious vegan dinner option! All of the components of a typical vegetarian sushi roll are tossed together and paired with a spicy mayo. Cooked white rice forms the base and is mixed with diced cucumber, carrot, roasted seaweed, and crispy tofu. Sliced avocado and a drizzle of spicy mayo finish the dish. Enjoy this sushi bowl recipe anytime you need a delicious vegan and gluten free meal option!

I love the magical time of year when late winter, spring, and early summer crops overlap because it means that two of my favorites, cucumbers and carrots, are both in season at the same time. Their contrasting flavors and textures complement each other so well! Last year I paid homage to their union with this salad so this year, I paired them together in this veggie sushi bowl with spicy mayo that I’ve been making on repeat.

What is a Sushi Bowl?

This recipe takes all of the components of a typical vegetarian sushi roll…and just puts them in a bowl! Rather than rolling up the ingredients, we’re adding them to a bowl. Cooked white rice is mixed with diced carrots, cucumber, pan-fried tofu, and crumbled roasted seaweed. Each bowl is topped with sliced avocado and a drizzle of homemade mayo. All of the components are really great for meal prep and can be made ahead of time. And, there’s only 10 ingredients in this whole recipe, including the sauce!

Why You Should Make This Veggie Sushi Bowl

You get all of the flavors of a vegetarian sushi roll without having to order takeout or invest in equipment to make your own sushi.
You can make a filling bowl and accompanying sauce with only 10 ingredients (not including the water and sea salt).
It’s the perfect way to celebrate the pairing of carrots and cucumbers.
It’s really darn delicious!

Grab These 10 Ingredients

Note: you’ll also need water and salt in addition to the ingredients below!

White Jasmine Rice — this forms the bulk of the bowl. I prefer a white rice here for flavor and a quicker cooking time. Feel free to use brown rice if you prefer!
Coconut Oil — you’ll use some in the rice and the rest to pan-fry the tofu. You can use avocado oil in its place if you don’t like the flavor of coconut oil.
Extra-Firm Tofu — adds protein to the sushi bowl. Make sure to use an extra firm tofu for the best texture. I recommend pressing it before pan-frying for the best browning results.
Cucumber, Carrot, and Avocado — this veggie trio is typically the basis for most vegetarian sushi rolls. The add flavor, color, and texture to the bowl.
Roasted Seaweed Snacks — I love crumbling these up as a topper for the bowl as a nod to the seaweed used in sushi rolls. You can use either the small snack packages of roasted seaweed or the larger sheets.
Vegan Mayo — forms the base of the sauce. If you don’t need the dish to be vegan, feel free to use regular mayo.
Tamari — adds a salty, umami bite to the sauce. Tamari is typically gluten free but if this is not a concern for you, feel free to use your favorite soy sauce.
Sriracha — gives the mayo a spicy flavor. I like the sauce made with 2 tablespoons of sriracha but feel free to add as much or as little as you like! This is my favorite one.

How to Make This Veggie Sushi Bowl

The base of this sushi bowl is the rice. Rather than making “sushi” rice, we’re simply cooking up some white jasmine rice. You’ll add the water, rice, and some coconut oil to a pot, bring it to a boil, give it a stir, then reduce the heat to low. Cover the pot and cook for 15 minutes. Then remove the pot from the heat, keeping the lid on it for an additional 5-10 minutes to allow the rice to steam.

While the rice is cooking, pan-fry the tofu. It’s best if the tofu has been pressed beforehand to release a lot of the water, but if you forgot, no worries! Our goal with the tofu is mostly to create a little color and take the raw edge off. Once the tofu is starting to turn golden brown you’ll remove it from the heat.

Before assembling, you’ll do a fine dice on your carrots and cucumbers (see the photo above). You’ll also whisk together the three sauce ingredients until smooth. And, you’ll crumble up your roasted seaweed. Once you’re ready to eat, mix the diced carrots and cucumbers into the rice along with the crumbled seaweed and the cooked tofu. Top the bowl with some sliced avocado and drizzle it with your sauce. Eat and enjoy!

FAQs

Do I need to press the tofu? Pressing the tofu helps remove some of the moisture and make it easier to get some browning action in the pan when cooking it. However, if you’re short on time or not feeling up to it, you can omit this step! Your tofu will still cook in the pan, but it won’t brown as easily.
Can I use pre-cooked rice? Of course! I’m all about taking shortcuts to make a recipe better suited to your own needs. I prefer a white rice here, but I’ll leave that up to you.
Where can I get the roasted seaweed? Roasted seaweed snack packs and roasted seaweed sheets are commonly found on the “International Foods” aisle of grocery stores here in the States. At my grocery store, the snack packs are actually on a different aisle with other snacky foods.

Veggie Sushi Bowl with Tofu and Spicy Mayo

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Author: Courtney West
Total Time: 35 minutes
Yield: 3 servings
Diet: Vegan

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Description

Ingredients

1 cup uncooked white jasmine rice
1 1/2 cups water
2 tablespoons coconut oil, divided
1 14-ounce block extra firm tofu, drained and pressed
sea salt, to taste
2 medium cucumbers
2 medium carrots
1 0.35-ounce package of roasted seaweed snacks, optional
1/3 cup vegan mayo
2 teaspoons tamari or soy sauce
2 tablespoons sriracha (this one is my favorite!)
2 avocados

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Instructions

Start by cooking the rice. Add the uncooked rice to a pot along with the water and 1 tablespoon of the coconut oil. Set the pot over medium-high heat. Bring it to a boil, then stir it several times before reducing the heat to low and covering the pot with a lid. Cook the rice for 15 minutes, covered. After 15 minutes, remove the rice from the heat and leave the lid on to allow it to steam for at least 5 minutes. Season with salt as needed.

While the rice is cooking, focus on the tofu. Heat a large skillet over medium heat. While the pan heats up, cut your tofu into roughly half-inch cubes. When the pan is to temperature, add the remaining tablespoon of coconut oil. Then, add the tofu and season with a pinch or two of salt. Cook the tofu, stirring every 1-2 minutes, until it is beginning to gain some color and turn golden brown. This will take 10-15 minutes.

Prepare your veggies next. Finely dice both the cucumber and carrot and set them aside. Crumble up the roasted seaweed with your fingers and place it in a bowl. In another bowl, whisk together the vegan mayo, tamari, and sriracha until smooth. Slice or dice your avocado.

Mix the cooked rice with the diced veggies, crumbled seaweed, and cooked tofu then portion into bowls. Top each bowl with some of the avocado and drizzle with the spicy mayo.

Notes

If you are only eating 1 serving at a time to eat, keep all of the components separate until you’re ready to mix them together. The rice and tofu can be gently rewarmed on the stove or in a microwave to take the chill off.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: main