Ingrdients

• 170g cashews natural
• 700-800ml water
• 1 pinch of Himalayan salt
• 1-2 Medjool dates

Pour cold water over the dates and soak for a few hours, or preferably overnight. The next day, drain the soaking water and rinse the cashews. Puree together with the remaining ingredients in a food processor. This takes about 30-40 seconds. If you want the milk to be a little finer, you can now pour it through a sieve into a container. Cashew milk also tastes super creamy without straining. If you like, you can blend the milk again with berries, bananas or cocoa and serve as a shake or freeze as ice cubes for hot summer days.