Banana and Cashew Nut Milk

Banana and Cashew nut milk: Not only is this better than a milkshake, it is healthy and dairy-free.  A juicer is used in this recipe – I use the Sage Plus.

Serves 2. Total time 25 minutes.

Ingredients:
250g cashew nuts (preferably organic)
1 litre filtered water
1 vanilla pod
2 tbsp agave nectar
1 tsp cinnamon
2 bananas

Banana and Cashew nut milk: Cashews soaking overnight

Cashews soaking overnight

For the milk:
1. Soak nuts in filtered water for 8 hours. I usually do this overnight.

Method:
Whilst the juicer is turned on, pour nuts and water through the shoot. Keep pouring the water through until all the nuts have gone.

Pour your nut milk into a blender. Split the vanilla pod down the centre and scrape away the inner specks. Drop these into the milk, alongside the cinnamon, agave nectar and bananas. Blend.

Transfer milk to a sealed container and leave to chill in the fridge.

Tip:
If you want to make a batch to last more than a day, I recommend only adding the banana on the day you wish to drink it.