Can't get enough of this sweet cashew milk! Recipe is from Green Kitchen Stories but the book not the blog, so thought I'd share it here.
1.5 cups raw cashew nuts
3 cups chilled water (preferably filtered)
1/2 tsp each of vanilla extract & ground cinnamon
a pinch of coarse sea salt
6 fresh soft dates, pitted
Soak the nuts overnight, rinse and put it all in the blender. Super easy and unbelievably delicious. I leave out the salt, use fewer dates (3-4), less water (1.5 cups) and some ice cubes (so that I don't have to wait for it to chill before drinking!). Less water makes for cream vs milk, which we blend with frozen berries to make the most delicious (and nutritious) "ice-cream-smoothie". We also make chocolate "milk" shakes with frozen banana and raw cacao powder. It stores in the fridge for 2-3 days but rarely lasts that long. And makes a great (pre-yoga) breakfast on the go.
Thanks Lindsay at Skittle Alley for the introduction.