Why use cashews in this hot chocolate?

Cashews, once soaked and blended, create a rich, creamy, dairy-free base for the hot chocolate, replacing traditional milk.

How does this recipe get its red velvet color?

The vibrant red hue comes naturally from grated raw red beetroot, which is blended directly into the hot chocolate mixture.

Can I make this hot chocolate ahead of time?

Yes, you can blend the hot chocolate mixture and store it chilled in the fridge. Simply warm it up when you're ready to serve.

What's the best way to ensure a smooth texture?

For the silkiest texture, use a small cup-style blender like a Nutribullet and blend at high speed for at least 90 seconds until completely smooth.

What can I use instead of maple syrup?

While maple syrup is recommended for its flavor, you could experiment with other liquid sweeteners like agave nectar, adjusting to your taste.

2.9K Views 3 years ago

Red Velvet Hot Chocolate
[Vegan]

Name: Red Velvet Hot Chocolate [Vegan]
Cook time: 10 min
Yield: 2
Ingredients: 2 cups (16 oz.) of cold water; 1/2 cup (70g) of raw cashews (soaked until soft); 1/4 cup of grated red beetroot (raw); 1/4 cup (25g) tablespoons of unsweetened cocoa powder (or raw cacao powder); 1/4 cup (2 oz.) of maple syrup; 1/2 teaspoon of vanilla; Pinch of fine sea salt

CC By: Carol Clayton

Author Bio

Carol Clayton is the creator behind the popular food blog, Carol's Vegan Kitchen, which features... Read More

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A mug of vibrant red velvet hot chocolate, topped with chocolate shavings and mini marshmallows, ready to be enjoyed.

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Discover more recipes with these ingredients

Red Velvet Hot Chocolate [Vegan]

Dairy Free

Vegan

This Red Velvet Hot Chocolate recipe is luxuriously rich and decadent. It tastes like your favorite cake in cozy beverage form! The beautiful pink tone comes from healthy beetroot in this dairy-free hug in a mug.

Ingredients You Need for Red Velvet Hot Chocolate [Vegan]

2 cups (16 oz.) of cold water
1/2 cup (70g) of raw cashews (soaked until soft)
1/4 cup of grated red beetroot (raw)
1/4 cup (25g) tablespoons of unsweetened cocoa powder (or raw cacao powder)
1/4 cup (2 oz.) of maple syrup
1/2 teaspoon of vanilla
Pinch of fine sea salt

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How to Prepare Red Velvet Hot Chocolate [Vegan]

First, soak your cashews in a jar filled with cold water overnight. Or quick soak the cashews in a heat-proof jar by pouring boiling water over them. They’ll be soft after 20 minutes. Drain the cashews and give them a good rinse since the soaking water can be bitter.
Plop the water, cashews, beetroot, cocoa powder, maple syrup, vanilla, and salt into a blender. I’ve had the best luck creating a silky texture with no lumps in a small cup-style blender like a Nutribullet.
Secure the lid and blend, at high speed, until completely smooth. This takes 90 seconds in a high-powered blender but may take longer depending on what type of blender you’re using.
Warm the hot chocolate in a small saucepan over medium-high heat until just simmering. Or heat it up in the microwave (which is what I usually do). OR, enjoy chilled from the fridge or iced.
Pour into your favorite mug and top with chocolate shavings and mini marshmallows!