Vegan “Canjica”

Craving the authentic taste of a traditional Brazilian Festa Junina? This canjica will surprise you and prove that you don’t need cows’ milk to keep the traditions alive.

Ingredients

• 500g cooked cornmeal
• 1,200ml jar coconut milk
• 200 ml water
• 100g cashew nuts
• 100g peanut butter
• Cinnamon sticks
• Cloves
• Sugar and cinnamon to taste

Method

1. Soak the cashew nuts in hot water for at least 15 minutes.
2. Drain the cashews, then blend them with the water, coconut milk, and peanut butter until smooth.
3. Transfer the mixture to a saucepan with the cooked cornmeal over high heat. Add cinnamon sticks and cloves to taste. Bring to a boil, stirring until thickened.
4. Serve hot or cold in bowls with a sprinkle of cinnamon on top.