Creamy Cashew Milk

Ingredients:

• Two cups of raw, unsalted cashews
• 5-5.5 cups of water (start out with 5 cups and add more to thin the milk out)
• A pinch of salt
• 2 pitted date for mild sweatness (optional)

Directions:

1. Soak the cashews in a container with a lid for 8 hours or overnight
2. Drain and rinse the cashews. Add them to a high-speed blender along with the water, salt, and sweetener of choice (if using). Blend for 1 minute or until smooth
3. Strain the cashew milk using a nut milk bag and gently squeeze to ensure the milk is free of pulp
4. Pour into a storage container for up to 5 days. This will make roughly 4-5 cups of cashew milk.

Tips/Notes:

* Be sure to shake it up each time you decide to use it because separation does occur

* You can save the cashew pulp to use in baked goods

*If you are planning to cook/heat the cashew milk, watch it closely to avoid overheating which can cause clumps

Photos and content for this recipe are copyright protected.