Posted on
15 June 2015
by
Gabriele Kurz
Cashew Coconut Mylk
Ingredients
20g raw cashews soaked overnight
200 ml still water
50ml coconut milk
1 tablespoon toasted coconut flakes
1 tablespoon agave syrup or honey
1 pinch sea salt
Preparation
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Discard the water the cashews have been soaking in and rinse thoroughly until water runs clear.
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Place the cashews , still water, coconut milk, honey and salt into a blender.
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Process on high speed for 20-30 seconds.
Cooks Note