Homemade Cashew Mylk

Ingredients

• 1 cup raw cashews,  soaked for 2 hours and drained

• 3 cups filtered water 

• Pinch sea salt

Want some sweetness?

• 1 teaspoon  organic vanilla extract

• 3 to 6 pitted dates (or 2 to 3 tablespoons pure maple syrup or other sweetener)

Directions

1. Soak the cashews and cover with filtered water. Add 1 teaspoon sea salt and allow to soak at room temperature for 2 hours.

2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors. 

3. Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy. (There is no need to strain.)

4. Store the milk in a sealed container in the fridge. Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge.