Creamy Cashew “Milk”

Ingredients

• 1 cup raw cashews

• 4 cups water

• 1-2 tablespoons maple syrup

• 2 teaspoons vanilla extract

• dash of pink Himalayan salt

Instructions

• Soak the cashews in water overnight in the refrigerator.

• Drain the cashews and rinse until the water runs clear.

• Add the cashews and two cups of water to a blender. Start on a low setting and increase the speed until the cashews are completely pulverized. Blend in the additional 2 cups of water, maple syrup, vanilla extract, and sea salt.

• Store the cashew “milk” in an airtight mason jar in the refrigerator for up to 4 days. Shake well before consuming.