- 1 cup raw cashews, soaked for 8 hours, rinses and drained
- ½ inch piece of ginger, peeled
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp sea salt
- 2-3 tbsp maple syrup or 1-2 dates
- 3 ¼ c purified water
Soak cashews in warm water for 8 hours. Drain the soaked cashews. Place cashews, spices, and optional sweetener in a high speed blender. Blend it all up until creamy and smooth.
Milk lasts about 4-5 days in an airtight container in the fridge.