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• Egg rolls
  

• ²⁄₃
  
  cup coarsely chopped celery
  
• ²⁄₃
  
  cup coarsely chopped carrot
  
• 2
  
  cups shredded cabbage
  
• ¹⁄₂
  
  teaspoon vegetable oil
  
• ²⁄₃
  
  cup chopped onion
  
• ¹⁄₂
  
  teaspoon minced peeled fresh ginger
  
• 1
  
  garlic clove, minced
  
• 6
  
  ounces vegan meat (Chef-Man Shwarma)
  
• 1 ¹⁄₂
  
  tablespoons low sodium soy sauce
  
• ¹⁄₄
  
  teaspoon black pepper
  
• 14
  
  egg roll wraps
  
• ¹⁄₄
  
  cup warm water
  
• 
  
  oil (for frying)
  

directions

• Combine celery and carrot in food processor, and pulse until finely chopped.
• Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
• Cut Chef-Man Shwarma to small peices.
• Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
• Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
• Fry until brown on both sides and serve.

March 21, 2018 by Lauren Hartmann 4 Comments

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This delicious Jamaican Vegan Peanut Punch is a healthier twist on the traditional drink, featuring bold peanut flavors + optional rum. This vegan version boasts its creaminess, velvetiness, nuttiness, and generous play on warming spices and a hint of oats. Perfect for family meals or a great way to kick-start your morning! Completely Vegan, Dairy-free + Blender-free option!

Drinks have a special spot in my heart, especially when they let me channel my Jamaican roots into delicious recipes. This Jamaican Vegan Peanut Punch is a household favorite—it’s creamy, rich, and oh-so-velvety. Plus, it’s vegan + gluten-free, making it a hit with everyone, from the little ones to the grown-ups.

I always stash away leftovers of this in the fridge—it’s just as tasty when you go back for seconds! And if you’re curious about Jamaican eats, I’ve got you covered with 22 must-try jamaican dishes and a handy list of 10 go-to ingredients for whipping up Jamaican goodness in your kitchen.

Seriously, once you whip up a batch of this goodness, you’ll want to make it a weekly ritual. And if you’re up for more Jamaican-inspired drinks, my Vegan Jamaican Irish Moss Drink, Traditional Vegan Jamaican Carrot Juice and Jamaican Rum Cream are must-tries!

Jump to:

• What Is Traditional Jamaican Peanut Punch?
• What Makes this Peanut Punch Creamy?
• Ingredients for Jamaican Vegan Peanut Punch
• Why Sweetened Condensed Milk Is So important!
• Cutting Down On Soak Time For Cashews
• How to Make This Peanut Punch Without a Blender
• Why Use Peanut Butter in Peanut Punch?
• Why is Peanut Punch Good For Men?
• Can I Use Other Types of Milk For Jamaican Vegan Peanut Punch?
• Jamaican Vegan Peanut Punch Q + A’s
• More Peanut Butter-infused Recipes to Try!
• MADE OUR RECIPE(S)?
• Jamaican Vegan Peanut Punch

What Is Traditional Jamaican Peanut Punch?

In Jamaica, the traditional peanut punch is known as the “adult drink” (aka Jamaican Strong Back) because it usually contains Guinness (and alcoholic beer) which gives the punch it’s “burnt-like” flavor. In addition, peanut punch usually contains Supligen (a liquid energy + meal supplement), raw peanuts, oats, nutmeg, cinnamon, nutmeg, vanilla, and condensed milk. However, this recipe doesn’t contain any alcohol which makes it perfect for the entire family!

What Makes this Peanut Punch Creamy?

When it comes to vegan punches (or drinks), using cashews as the creaminess factor is the secret sauce to it all. Yes, that’s right—-cashews. If I’m honest, I use cashews A LOT in my recipes, especially in my vegan recipes. When soaked and blended, it adds a nice creamy texture to anything.

Ingredients for Jamaican Vegan Peanut Punch

Here’s what you need to make this Jamaican Vegan Peanut Punch:

• Organic peanut butter. You can also sub with raw peanuts; just omit the cashews if using. I love Justin’s or Earth Balance.
• Raw cashews. You’ll be soaking these overnight or quicker in a bowl of boiling water. Drain and rinse. NOTE: If using raw peanuts, you won’t need the cashews. 
• Rolled oats. The oats in this drink add extra protein + body. Choose gluten-free if necessary. You can also use old-fashioned if preferred. You can substitute with flaxseed meal.
• Almond milk. Choose unsweetened. Feel free to use a different plant-based milk if you like. I recommend making easy homemade almond milk (my recipe doesn’t require soaking!)
• Vanilla extract. Use pure vanilla extract for the best vanilla flavor.
• Spices. For an extra hint of warming spice, I like to use cinnamon and nutmeg.
• Condensed milk. For this recipe, I used dairy-free condensed milk by Let’s Do….Organic. Such a nice creamy substitute.
• Maple syrup. This sweetens the peanut punch. Best to get pure maple syrup which is organic and high-quality. You can totally omit this if preferred.
• Alcohol (optional). If you’d like to keep things traditional, you can add Guinness Stout or White Rum for a little pizazz. 
• Coconut whipped cream. Optional for topping. I like to top it with a light dollop of coconut whipped cream sometimes. Make your own or use a store-bought version like So Delicious Dairy-Free.

SHOP MY FAVORITE DRINKWARE ITEMS AND ACCESSORIES!

Here, I’ve curated a list of drinkware and mocktail essentials that I use to achieve my favorite drinking experiences, especially with this Jamaican Vegan Peanut Punch. Everything from my fave glassware, cocktail shakers, ice cube trays, and more. SEE THEM HERE!

Why Sweetened Condensed Milk Is So important!

First, I must let you know that Sweetened Condensed Milk is a canned milk that has 60 percent of it’s water content removed, making it thicker in consistency.

Also, it has 40-45% sugar, making it a great sugar substitute in recipes that use sugar. More importantly, condensed milk creates a caramelized flavor along with it’s sweetness, which give the dishes that require it, a beautiful kick of flavor.

That being said—I generally love using the original Sweetened Condensed Milk like the Eagle Brand’s version, however, in this peanut punch recipe, I love using Edward’s & Son’s Let’s Do Organic’s dairy-free coconut version to make it vegan-friendly.

Cutting Down On Soak Time For Cashews

It is required that you soak your cashews for quite some time before blending. By soaking the cashews, you are softening them to prepare the nuts for blending. Without soaking your nuts, the nut milk would contain grit and a less pleasant texture. Soaking the nuts also creates a creamy texture that does not require straining the solids.

My preferred method of soaking my cashews is overnight at room temperature. I also cover the soaking container with plastic wrap so that everything stays really fresh.

BOILING CASHEWS TRICK

If you do not have all night or many hours to soak your cashews, you can instead use boiling water. By using boiling water instead of room temperature, the nuts will soak much faster due to the presence of heat. Soak the nuts in the hot water for only 30 minutes before blending. While this is a great way of quickly soaking cashews, the overnight method produces the optimal texture + creaminess, in my opinion.

How to Make This Peanut Punch Without a Blender

If for any reason you aren’t able to use a blender, you can still enjoy this delicious Jamaican Vegan Peanut Punch. Instead, you can use a hand-mixer and have a perfectly whipped peanut punch drink on hand.

To start add your peanut butter or crush the raw peanuts (if using) or cashews a bit and add them in a deep bowl with the milk. Let them sit for 2-3 minutes so that they soften a bit more. Next, using an electric hand-mixer, whip on low-speed until nuts are blended in. Then add softened peanut butter (if using), vanilla, cinnamon, nutmeg, oats, maple syrup, and dairy-free condensed milk and whip again until smooth and combined.

Add your peanut punch to your fave glass(es), top with a dollop of coconut whipped cream (optional), a few pinches of cinnamon or nutmeg and wallah!

Why Use Peanut Butter in Peanut Punch?

I love using Peanut Butter and have always been a HUGE fan since I was a kid growing up. Honestly, I can only eat chocolate (and truly enjoy it) when there’s peanut butter involved. Anyone else can relate?

While traditional peanut punch contains raw peanuts, if for any reason you don’t have any on hand and still want to enjoy this drink, substituting them with organic peanut butter works and gives you some of the health benefits as raw nuts would. 

So, of course, having this drink mostly made of peanut butter was a WIN, WIN for me! Haha. Usually, I enjoy using Justin’s Peanut Butter, but on my recent trip to the Organic Market, I came across Earth Balance’s Peanut Butter with Flaxseed and I had to give it a try! Thank goodness I did! It’s so tasty! Plus, it comes loaded with Omega-3, Sweetened with Agave, 0 grams of trans fat, and a host of other things that makes it a great Vegan option!

Why is Peanut Punch Good For Men?

OK, so in case you aren’t too familiar with this drink, let’s talk about it. As I mentioned previously, traditional peanut punch is considered “Jamaican Strong Back” for this main reason: it has it’s advantages for men. There is a notion that this drink (when made traditionally) helps to enhance sexual performance, perhaps because it’s said to increase testosterone levels. How? Mainly because of the health benefits of peanuts themselves, which include:

Vitamins + Minerals — i.e. Vitamin E which has antioxidant, Magnesium which is important for muscle function + energy production, and a host of other things.

Niacin — An excellent source of this important B Vitamin that helps to convert food into energy, aides in digestion, the nervous system, and helps with the skin.

Biotin — Contains an excellent source of biotin, which enormously helps with physiological well-being. 

Protein — Protein is essential for building and repairing body cells. 

Can I Use Other Types of Milk For Jamaican Vegan Peanut Punch?

Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.

Jamaican Vegan Peanut Punch Q + A’s

More Peanut Butter-infused Recipes to Try!

If you’re loving this Jamaican Vegan Peanut Punch, then you’re sure to enjoy these other options as well:

• Delicious Peanut Butter Banana Pudding
• Protein Peanut Butter Banana Chia Oatmeal
• Peanut Butter Caramel Iced Latte
• Easy Healthy Peanut Butter No-Bake Energy Bites
• No-Churn Peanut Butter Oreo Ice Cream
• Banana Peanut Butter Overnight Oats
• Easy Peanut Butter Banana Oats Smoothie
• Fluffy Vegan Banana Pancakes

MADE OUR RECIPE(S)?

If you tried this Jamaican Vegan Peanut Punch recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don’t forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Jamaican Vegan Peanut Punch.

When I think of classic dishes growing up, Salisbury Steak was always among them.  I did a little bit of research into the history of the recipe finding that the term “salisbury steak” has been used in the U.S. since about 1897.  Created by Dr. J.H. Salisbury who was an early proponent of the low-carb diet for weight loss.

Ours is an even healthier version that would make Dr. Salisbury proud.  Instead of ground beef, we used coarsely chopped mushrooms, quick-cooking oats and breadcrumbs as the main ingredients.  Traditionally, Salisbury Steak is topped with either sauce or gravy, I opted for a compromise – tomato onion gravy.

There are just a handful of ingredients that make up this flavorful version.  The process itself is really not much different than making a meatloaf except that we shape the patty into that classic Salisbury Steak form.

To begin, we saute onions, celery and carrots in a small amount of oil until they are tender and golden.  This will become the base for our tomato gravy, so we want them to caramelize which adds even more flavor.

While the vegetables are sauteeing, chop the mushrooms (with a sharp knife, not a food processor).  We want there to be texture, but no large pieces.  In a separate saute pan, add a small amount of oil and 1 small finely diced onion.  Cook for a few minutes and then add the mushrooms.  Immediately season with salt, as it will draw out the moisture.  Continue to cook until the onions soften and all of the moisture evaporates.  Remove from the heat and add the garlic.

While the mushroom mixture cools slightly, create a mixture of 2 Tbl Ground Flax + 7 Tbl of water and allow to sit in the refrigerator for 20 minutes.

Combine the mushroom mixture with the flax mixture and add the remaining ingredients.  Season with salt and pepper.  Cover and refrigerate for several hours or even better, overnight.  It should look something like this…

Using damp hands, firmly compact and form into that signature Salisbury Steak patty shape.  Bake at 425 degrees for 15-20 minutes taking care not to let the bottom get overly brown.  Once they start to firm up, you can carefully flip halfway through the cooking process.

While the patties are baking, let’s finish the tomato onion gravy.  To the now sauteed vegetables, add 1 Tbl of flour and cook for 1 minute.  Add the broth, red wine vinegar, tomato paste, brown sugar and season with salt and pepper.  Finish with fresh parsley.

Serve atop garlic mashed potatoes with your favorite green vegetable.

Just look at that texture!  The sauce is sweet, tangy and full of flavor.

If you liked this recipe, PIN it for later! 🙂

Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂

Published: Nov 21, 2018 · Modified: Apr 13, 2019 by Rebecca Pytell · This post may contain affiliate links.

An easy homemade copycat recipe for the classic seasonal Starbucks treat! Gluten-Free Vegan Cranberry Bliss Bars that are allergy-free, perfectly baked blondie cake squares, loaded with dried cranberries, vanilla, citrus, and dairy-free white chocolate drizzle!

Caveat, no, I’ve never had a Starbucks Cranberry Bliss Bar and initially, I had zero intention of these cranberry bliss “squares” to even be a Starbucks copycat recipe. Alas, when all was said and done, that’s what came out of the Strength and Sunshine oven. Cranberry and white chocolate is such an iconic holiday combo; the perfect tart and sweet balance and just begging to be included on the holiday dessert table in some form or another!

What’s in a cranberry bliss bar?

A delicious sweet and tart combination of dried cranberries (craisins), vanilla, a touch of orange citrus, a buttery “blondie” cake, and white chocolate drizzle. The Starbucks version is descried as, “a blondie cake base topped with sweet cream cheese icing, tart dried cranberries and white orange drizzle“. My gluten-free, vegan, allergy-free bars nix the cream cheese icing and just use melted dairy-free/soy-free white chocolate as icing instead. Otherwise, the flavors are the same and the ingredients are just much more…friendly and free-from!

Cranberry bliss BARS or SQUARES?

As I said, I had no intention (initially) of making a copycat recipe. So instead of having this recipe require you to bake a whole pan of blondies and then cut them into intricate triangle-shaped bars like the Starbucks version, I actually have a much easier, simpler, no fuss, no-cut method! I actually used (for the first time) this square, “brownie bar” pan that I snagged at a garage sale a few months ago for $2! It was brand new, pristine, and just begging for me to take home! You know how much I love collecting ALL the kitchen appliances and gadgets; so when I find a pan that would normally be $$$ but was only $2, well, can you blame me?

Are cranberry bliss bars/squares a dessert or snack?

I assume Starbucks wants you to think they’re a nice sweet snack to have with your sugar-laden coffee dessert in a cup. Really, you’d just be consuming 2 desserts in one fell swoop. In one cranberry bliss bar at Starbucks you get a whopping 26g of sugar, 37g of carbs, 15g Fat (9g saturated), for a total of 300 calories. With my perfectly portioned, no-so-sinful cranberry bliss bars, you really can have them as a snack with your afternoon coffee or tea OR as a nice sweet dessert at the end of a holiday gathering. You know that we’re using Swerve as our sweetener so that slashes the sugar and carb count drastically!

What type of dairy-free/soy-free vegan white chocolate is best to use?

Ah, the elusive SOY-FREE vegan white chocolate that is so hard to find. Or shall I say, “was”, hard to find! I used my favorite “Milkless Polar Dream White Chocolate Bars” from No Whey! Foods, but you can also use Pascha’s white chocolate baking chips or their white chocolate bar. Whichever you can easily get your hands on! I prefer the taste of the Polar Dream bars, but the Pascha baking chips are easier to “measure out”. However, can you really have too much drizzle?

More Cranberry Recipes:

• Cranberry Sauce Quick Bread
• Vegan White Chocolate Cranberry Cookies
• Cranberry Pecan Spiced Skillet Granola
• Cranberry Orange Muffins
• Whole Berry Cranberry Sauce
• Roasted Apple & Cranberry Sauce
• Jellied Cranberry Sauce

Gluten-Free Vegan Cranberry Bliss Bars (Squares!)

Print

I wouldn’t call these healthy, but I would call the “healthier” than your favorite seasonal Starbucks treat! Gluten-Free Vegan Cranberry Bliss Bars (or squares) for everyone! Top allergy-free and with a much, much shorter ingredient list! Plus they’re a fun dessert to bake up during the holidays when you need a change from all the CHOCOLATE baking that typically occurs…right? Because we all know that white chocolate isn’t really chocolate, eh?

So tell me:

+ What’s (or was) your favorite seasonal Starbucks treat? Not seasonal, but their banana chocolate chip bread was my mom’s and I’s favorite indulgence!

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