RECIPE: Creamy Cashew Milk

This is the only "milk" I drink these days. It's so incredibly easy to make and so much better than any other dairy-milk alternative on the market. I use this in my coffee and cereal. It also makes great homemade "ice cream". And the best part? It takes no time to make!

Creamy Cashew Milk

• 1 cup raw, unsalted cashews
• 3 1/2 cups water
• water for soaking
• pinch sea salt
• 1 tsp vanilla (optional)

Method:

1. Before going to bed or leaving for work, place cashews in a small bowl and cover with water. Allow to soak overnight to remove phytic acid (more about this in a future newsletter).
2. The next morning, drain and rinse cashews. Place in a blender along with the 3.5 cups of water.
3. Blend on "liquefy" setting for a few minutes, until the cashews have been completely disintegrated.

There is no need to strain this nut milk, as is with other nut milks, so this recipe is a whole foods recipe.