Nut milks (like almond, coconut and cashew) are infinitely good for you, but often contain shelf-life prolonging preservatives which can sometimes be carcinogenic!. The best way to reap all of a nut milk’s nutritious value is to make it fresh at home, but a lot of times it can be a super complicated and lengthy process. Recently, I stumbled upon this extremely easy and delicious cashew nut milk recipe and I just had to share it.
For this recipe you’ll need:
- 1 cup raw cashews
- 4 organic medjool dates
- 4 cups water
- 2 tablespoons black chia seeds
- 1/2 teaspoon coconut oil
- 1 teaspoon vanilla extract
- A pinch of Himalayan salt
First, rinse your cashews and allow them to soak in water for a few hours. Then put all ingredients except for the chia seeds in the blender and blend on high until smooth. Stir in chia seeds. Store in air tight containers in the fridge. This recipe should last for about four days… but it’s so yummy you’ll probably drink it much sooner! [via Well and Good NYC]
Lovelies, would you try this recipe?