Homemade Cashew Milk 

Great for Week 1 and Week 2
Makes 3 cups

You can find this recipe at  The Blender Girl

Ingredients

Unsweetened cashew milk:
1 cup raw cashews, soaked for 2 hours and drained
3 cups filtered water
Pinch of Celtic sea salt

For Sweetened Milk:
Unsweetened milk, plus:
1 teaspoon natural vanilla extract
3 to 6 pitted dates (or 2 to 3 tablespoons pure maple syrup or other sweetener)

For Chocolate Milk:
Sweetened milk, plus:
2 tablespoons raw cacao powder, plus more to taste

Cinnamon milk:
Sweetened milk, plus:
1 teaspoon ground cinnamon, plus more to taste

Strawberry Milk:
3 cups fresh strawberries, plus more to taste

Directions

To soak the cashews, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 2 hours.
Drain, and discard the soaking liquid (do not use this to make the milk).
Rinse the cashews several times to remove the anti-nutrients and enzyme inhibitors.
Throw the rinsed cashews, water, and salt in your blender, with any additions (if using), and blast on high for about 60 seconds, until smooth and creamy. (There is no need to strain.)

Store the milk in a sealed container in the fridge.

Activated cashew milk (made with soaked cashews) will keep for 2 to 3 days in a very cold fridge.

Un-soaked cashew milk will keep for about 5 days.

Soak times for specific nuts with why and how to soak them:

8 to 12 hours: almonds, pistachios, and hazelnuts

6 to 8 hours: pecans, walnuts, and Brazil nuts

2 to 4 hours: cashews, macadamias, and pine nuts. (Because these nuts have the highest fat content, do not soak these nuts for longer than 4 hours. Soaking them for extended periods of time break down their health-promoting oils.)

Watch the video below on how to make nut milks…