Cashew coconut milk
- 125mg cashews (soaked for 2 hours, drained and rinsed with filtered water)
- 2 tablespoons coconut butter (aka manna) – I like this one from Biona
- Seeds from one vanilla pod or 3 drops of vanilla extract
- Generous pinch of sea salt
- 1 litre filtered water
Place all ingredients into a powerful high-speed blender on the highest setting. Pulse until blended into a creamy milk texture.
If you have a powerful enough blender cashew milk doesn’t usually require straining through a nut milk bag but if it does still contain small pieces then you can do that now.
Pour into a glass bottle and store in the fridge for up to 3 days.