Spiced Cashew & California Prune Rice Porridge

Step outside of your breakfast box with this vegan, gluten-free Spiced Cashew Porridge sweetened with California Prunes. Recipe created by Strength and Sunshine for the California Prune Board.

Servings: 2


1 1/4 cup unsweetened cashew milk
• 1/2 cup rinsed wild rice
• 1/2 cup California Prunes (roughly chopped)
• 1/4 teaspoon cinnamon
• 1 cinnamon stick
• 1/4 teaspoon turmeric
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/4 teaspoon pure Madagascar bourbon vanilla extract
• 1/4 cup raw unsalted cashews


Bring the 1 1/4 cup of cashew milk to a boil, add the rinsed rice, prunes, spices and vanilla into the pot and reduce to a low simmer. Cook covered for about 40-50 minutes (depending on the rice you use, or until the milk is absorbed). Remove the cinnamon stick and let sit for 10 minutes. Mix in the cashews and serve!