Recipe by Alison Grie Wu @alison_wu
Ingredients
- 1 ½ cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
- 3 ½ cups filtered water
- 1 vanilla bean, insides scraped out
- 1 tsp BlueMAJIK® powder
- ½ tsp cinnamon
- 3 Medjool dates
Step 1
Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
Step 2
Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.
