Amaranth Porridge with Cashew Milk and Poached Pears.

Creamy Amaranth Porridge with cashew milk and poached pears.

We thought we would showcase one of our new products this week for our weekly recipe! Amaranth is a super grain and was used by the Aztecs for thousands of years. It is most traditionally used as a breakfast cereal in countries such as Nepal, India, and Mexico, but has recently grown popular due to its amazing health benefits. It is naturally gluten free, very high in protein and packed full of vitamins and minerals.

This recipe is adapted from The Passion-ate.

This recipe serves 4.


Cashew Milk:

1 Cup Seedy Sister Premium Organic Cashews

3 Cups Water

½ Tsp Vanilla Extract

Poached Pears:

4 Ripe but firm Pears, halved lengthways and seeds/core removed

½ Tsp Seedy Sister Organic Ground Cinnamon

Amaranth Porridge:

1 Cup Seedy Sister Organic Amaranth Grain

3.5 Cups of made cashew milk, divided

Pinch Seedy Sister Himalayan Fine Salt

¼ Cup Seedy Sister Organic Maple Syrup

Seeds and nuts for topping.

Amaranth Porridge (1)


Cashew Milk

Cover cashews with boiling water. Sit for 5 minutes. Place in a high-speed blender with fresh water and blend on high until very smooth. Stir in vanilla extract. Set milk aside.

Poached Pears

In a medium pot, cover pears with water and add in cinnamon. Bring to a boil and then simmer on low, covered for 15-20 minutes, or until fork tender. Remove pears from liquid. Pears can be served warm or cold.

Amaranth Porridge

Bring 3 cups of cashew milk to a gentle boil, add pinch of salt. Add the amaranth and bring back to a boil. Cover and reduce heat to a simmer. Simmer until liquid has been absorbed, about 15-20 minutes. Make sure to stir every so often and check that the bottom isn’t sticking. Once cooked, stir in just enough cashew milk until the porridge is creamy (about ½ cup).

Serve the porridge warm, top with poached pears, chopped nuts, seeds, and a generous drizzle of our delicious maple syrup.

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