Cashew Milk

Here is my bulletproof cashew milk recipes that doesn't even need any straining. I use it for my daughter, as she is lactose intolerant, for my coffees and smoothies, and for a substitute for a lot of recipes that require cow's milk.

Ingredients:

• 2 Handfuls of Whole Cashews

• Water

• Strainer

• Blender

• Tbsp. of Vanilla Extract

• 3 Dates

• Jar

Directions:

1. 1. Fill your jar with the cashews, filling the rest of it with water.

2. 2. Place it in the refrigerator or a cool place for 12-24 hours to soften the cashews.

3. Pour the contents into your strainer, straining all of the water from the cashews and wash out the jar.

4. Place the cashews into the blender with the vanilla extract, dates, and 3 cups of water. Blending for about 3 minutes.

5. Store in your jar and enjoy.

When placed in the refrigerator the cashew milk is good for about 5 days. I hope you guys enjoy! If you try it out, let me know how you like it in the comments.