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.

Ingredients

• 1 mature coconut

• 4 cups cold water

Directions

1. With a sharp knife, pierce a hole in the coconut and drain thecoconut water into a blender.

2. Break the coconut into two halves and scoop out the flesh witha spoon or butter knife. Use a vegetable peeler to remove thewoody brown lining from the coconut flesh.

3. Place coconut flesh and cold water into a blender and blend forseveral mins. Strain through a nut milk bag.

4. Bottle milk and refrigerate.

• Per serve: 90 Calories

• Carbs: 40g

• Fat: 8g

• Protein: 1g

Ingredients

• 1 1/2 cups desiccated coconut

• 4 cups of water

• 1 tsp coconut sugar

Directions

1. Soak the desiccated coconut in 2 cups of water, for at least 2hours.

2. Transfer the coconut and water to a blender, and add 2 morecups of water and the coconut sugar. Blend for 3 minutes untilvery smooth.

3. Strain mixture through a nut milk bag. Bottle the liquid andrefrigerate.

• Per serve: 100 Calorie

• Carbs: 5g

• Fat: 10g

• Protein: 1g

Tip: The desiccated coconut left over after straining can be dried out in adehydrator and used as coconut flour.