Cashew coconut milk

Makes approx 1 litre
Cashew Coconut Recipe By Eve Kalinik | Nutritional Therapist, Author + Consultant

Ingredients

  • 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

Method

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.