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Cashew Milk

makes 6 cups; recipe adapted from Megan Ulrichs

Ingredients
  • 1½ cups raw cashews
  • 4½ cups water
  • 1 pinch sea salt
  • 1 or 2 medjool dates, pits removed (alternatively, use a couple teaspoons sweetener of choice like honey, agave, or maple syrup)
Instructions

  1. Soak cashews in water with a pinch of sea salt for 30 minutes. When ready, pour into a blender with desired sweeteners (optional). Blend on high until creamy, about 30 seconds.

  2. Transfer to glass jars and refrigerate for up to 5 days.