I love cashew milk. I like to have variety in my plant-based milks: I rotate between almond milk, pumpkin seed milk, oat milk, coconut milk and cashew milk!

• 3 cups of water
• 3 TB cashew butter
• pinch of sea salt
• optional: vanilla
• optional for sweetened milk: 1-2 TB honey or maple syrup

*please use organic ingredients, if possible

1. Add water and cashew butter to a Vitamix (or another high powered blender of your choice). Blend on high until frothy.
2. Pour the milk through a nut bag or fine mesh strainer into a clean bowl.
3. If making your almond milk unsweetened: pour into a mason jar and add the salt and optional vanilla. Screw on the top to the jar and shake to combine. If sweetening milk: pour the cashew milk back into the blender after step 2. Add the sweetener, sea salt and vanilla and blend together. Pour into a clean mason jar.
4. Store in the refrigerator for 5 days. Shake before use.