Cashew Mylk

Makes 5 cups

What you need:
1 cup raw cashews, soaked
1 medjool date, soaked
1/2 tsp true cinnamon
Pinch of himalayan salt
5 cups filtered water (I use Reverse Osmosis with Concentrace trace mineral drops)

What to do:
-Soak cashews and date overnight in fridge with filtered water (or for at least 4 hours)
-Pit your date and add to blender with strained/soaked cashews, cinnamon, salt and filtered water
-Blend on high speed for 2-3 minutes
-Strain through a mesh strainer, through cheesecloth or with a nut mylk bag
-Pour into a large mason jar and store in the fridge. Lasts 3-4 days

NOTES:
-Change it up by adding in some cinnamon, cacao or other warming spices for a yummy flavoured nut mylk!

 

 

 

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