Makes about 5 cups
INGREDIENTS
1 cup raw cashews 4 cups water, divided into 2 cups each 1 to 2 tbs honey (maple syrup or agave nectar for vegan version)
2 tsp vanilla extract
1 tsp Turmeric Dash of sea salt Pinch of cinnamon (optional)
Soak the cashews in water at least 4 hours, or overnight in the refrigerator. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water, your sweetener of choice, vanilla extract, sea salt, turmeric and cinnamon (optional). If your blender can’t totally break down the cashews, strain the milk through a fine mesh strainer or cheese cloth. Store the milk in a covered container in the refrigerator. It should keep for 3 to 4 days.
(original recipe by Cookie and Kate, modified slightly)
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