This quenching nut milk is rounded out with a spoonful of honey and vanilla, and a pinch of sea salt for good measure!
Ingredients
2 cups unsalted cashews, soaked overnight
5 cups water
1 Tbsp Honey
¼ tsp ground cinnamon
1 vanilla bean
Pinch of sea salt
Instructions
Soak cashews in water in a small bowl overnight. Cashews should be puffy and plump the following day.
Drain cashew nuts. Combine in blender with 5 cups water, honey, cinnamon, and one whole vanilla bean. Add a pinch of salt to heighten flavors, if desired.
Blend on high for 30 seconds, or according to your blender’s specifications, until vanilla bean and cashews are thoroughly pulverized.
Set a strainer lined with a cheesecloth over a medium sized bowl. Pour cashew milk into the strainer, and let drain for 5-10 minutes. When most of the liquid is drained, gather corners of the cheesecloth and wring out remainder of the milk liquid. Discard solids (or, use in a smoothie!!)
Transfer to an airtight and/or glass container and refrigerate at least a few hours, or overnight if possible. Will keep for up to 5 days.
Recipe by Honest Cooking at https://honestcooking.com/cashew-nut-milk-honey-vanilla-recipe/