It is a well-established fact that approximately 65% of the global population faces challenges in digesting lactose. Cashew milk serves as an excellent lactose-free, vegan substitute for traditional dairy milk, enriched with beneficial fats, protein and a diverse array of essential vitamins and minerals. Furthermore, cashews are abundant in antioxidants and zinc, potentially contributing to enhanced immune system support.

INGREDIENTS:

• 160g (1 cup) raw cashews
• 2 Medjool dates, pitted
• 750ml (3 cups) water
• 5ml (1 tsp) vanilla bean paste
• pinch of salt

SERVES:

• Approx. 1 Litre

COOKS IN:

• Prep: 5 min
• Cooking: 0 min

DIFFICULTY:

• EASY

METHOD:

• Soak the cashews overnight in water. The next day drain and rinse. - Place all the ingredients in your K-Mojo DigiMaster with the Blending Jug on and blitz until smooth.
• This is suitable to serve as is, in the shape of a drink, with cereal or in cooking.
• Enjoy!

• If you’re in a hurry or simply forgot, you can cover the cashews in boiled water for 15 minutes then you can proceed with the recipe, as noted above.
• For a smoother finish and if you have some muslin at hand, pour the cashew milk through the muslin to get rid of the cashew slurry.