Beverages

Brazil Nut-Cashew Milk

4-6 cups water

1 cup Brazil nuts

1 cup cashews

1 medjool date, pitted

1/2 teaspoon vanilla bean powder

1/2 teaspoon cinnamon (optional)

Pinch of sea salt

**Nut milk bag or cheese cloth to strain

Soak nuts in water overnight, or for at least 4-6 hours. Next, rinse and drain nuts and add to high speed blender with remaining ingredients. Blend on high for about 1-2 minutes. Place nut milk bag over a bowl or wide mouth pitcher. Pour mixture into the nut milk bag. Squeeze the nut milk bag to get out all of the liquid and until the pulp is dry. Discard pulp, or store it in the fridge to add to smoothies or for baking. Pour nut milk into a glass pitcher and store in fridge for 5-7 days. I enjoy mine very creamy; however, if you prefer a less creamy texture, add more liquid).