Ingredients

• 1 cup cashews, soaked for4 hours

• 4 cups cold water

• 1 tsp granulated stevia

• 1 tsp vanilla extract

• Pinch of Himalayan pink salt

Directions

1. Place all ingredients into a blender and blend for severalminutes, until very smooth and creamy.

2. Bottle milk and refrigerate. Cashew Milk is best consumed within48 hours.

• Per serve: 180 Calories

• Carbs: 10g

• Fat: 14g

• Protein: 6g

Tip: Cashew Milk may need re-blending, if the nuts settle and start toseparate from the water. Or, for a perfectly smooth milk, strain through anut milk bag.