Sweet cashew milk

Sweet cashew milk

By
From
Green Kitchen Travels
Serves
4

‘Natural Plant Milkshake!’ was written on a large white sign at the far end of the lane. We had made a stop at practically every farmer’s market we passed on our trip down the American west coast and this type of hippy sign was one of the reasons why. The owner of the sign poured us two glasses from a large pitcher and told us that this was his wife’s secret recipe. No matter how much we pressed him, he wouldn’t share the ingredients with us. It was one of the most delicious drinks we had ever tried and as soon as we had found ourselves a kitchen with a blender, we started experimenting with sweet plant milks. I am not sure if we got all the ingredients or amounts right, but this has the same balance of sweet, creamy and refreshing elements. Add more or less water depending on how rich you like it.

Ingredients

Quantity Ingredient
225g raw cashew nuts
750ml water, chilled, preferably filtered
1/2 teaspoon ground vanilla
or 1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
or 1/2 teaspoon cardamom
pinch coarse sea salt
6 fresh soft dates, pitted

Method

  1. Cover the cashew nuts with water and soak for about 8 hours or as long as you have. Drain and place in a blender with the measured water and the remaining ingredients. Blend until smooth and creamy. Serve immediately or store for up to 3 days in the fridge.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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