Almond milk or as some like to say “mylk” has a sibling…
Soak the cashews overnight (8-12 hours) or until swollen.
Remove the water and add 5 cups of water – like the almond milk, I did this in two batches (half the almonds and 2.5 cups of water blended in the Nutribullet at a time and then mixed together through the cheese cloth to strain.
Before straining, add one date (pit removed) and cinnamon to your container.
Once fully strained – pour through funnel into your jar and label as desired (see above picture). You will also be left with some cashew “cheese” this can be used as a spread or eaten plain – great flavor and texture, just like a ricotta.
Cashew milk can be paired very nicely with a dessert or enjoyed by itself. As my husband says about them: they are light and refreshing! And, I couldn’t agree more – it’s like a liquid smoothie. You could even enjoy a cup with one of these…
PUMPKIN PIE ENERGY BITE:
1 cup dates
1/2 cup pecans
1/2 cup unsweetened shredded coconut
1/2 cup pumpkin puree
2 tbsp honey
1 tbsp golden flax meal
1 tbsp chia seeds
1 tbsp maca powder
1 tbsp coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
dash of cloves
splash of vanilla extract
*blend all ingredients together in food processor and roll into bite size balls.
If you eat a few too many, you could always run the stairs!!
I made it 60 minutes…working my way back to my fit level – slowly.
A post workout snack or a breakfast delight: