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.

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.

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.

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.