CASHEW CHEESE SAUCE

INGREDIENTS

• 2 whole dates (optional pitted or other sweetener of choice omit for unsweetened)

• 1 tsp vanilla extract (optional or sub 1 vanilla bean, scraped per 1 tsp extract omit for plain)

• 2 Tbsp cocoa powder (optional for “chocolate milk”)

• 1 cup raw almonds (soaked overnight in cool water or 1-2 hours in very hot water)

• 5 cups filtered water (less to thicken, more to thin)

• 1 pinch sea salt

• 1/2 cup berries (optional for “berry milk”)

HOW I MAKE IT

PREP: Measure the overnight soaked almonds, dates, salt, water and other optional items

BLEND:  Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

Strain using a nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.