- Sweet potato, grated40 Grams
- Carrot, grated20 Grams
- Cashew milk (or normal dairy)2 Cups
- Star anise1
- Oats75 Grams
- Cashew Butter1 Tablespoons
- Garnish: Berries, cashew butter, chopped nuts
Grate the sweet potato and carrot. Put half the cashew milk, 260ml (1 cup), cinnamon and star anise into a pan and cook on a medium to high heat for 4 minutes, or until the vegetables are soft.
Add the oats and the rest of the milk and 1 tbsp cashew butter. Cook for 3-4 minutes until the oats are the desired porridge consistency.
Serve with berries, a cashew butter swirl and chopped nuts.