Cashew Milk

Ingredients:

1 cup raw cashews

4 cups filtered water

1 tbsp maple syrup

1 tsp vanilla extract

1 pinch of pink himalyan sea salt

Directions:

Place all ingredients into a high power blender, such as a Vitamix.  Blend on high for 2 minutes.  Pour into a glass container and cover.  Can be stored in the refrigerator for about a week.

*TIP: Some recipes call for filtering the milk after blending to eliminate any “pulp” for a smoother consistency like regular milk.  You can do this by using a fine mesh strainer.  However, I skip the filtering step because I like the thicker consistency and I also use the majority of my cashew milk for smoothies so there’s no need to add the filtering step.  Just be sure to shake it up each time before using.