Ingredients
1 cupcashewsraw
4Tbsphoney or maple syrup
1/2ozfresh mint leaves plus a few more sprigs for garnish
2Tbspmatcha green tea
1Tbspvanilla extract
salt
4cupswaterdivided
Preparation
For ease in blending, soak the cashews in water for at least 4 hours, or overnight in the refrigerator.
If you soaked your cashews, drain them and rinse until the water runs clear. Place the cashews in your blender bowl. Add 2 tablespoons honey or maple syrup, followed by the mint, matcha, vanilla, and a dash of salt.
Add 2 cups of water and securely fasten the lid. Start blending on the lowest setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Pour in the remaining 2 cups water. Secure the lid and blend again. Taste and blend in an additional tablespoon of sweetener.
If your blender can’t blend the cashews into creamy oblivion, strain the milk through a fine-mesh strainer.
Fill a drinking glass with ice and pour the mixture over it. Garnish with a sprig of mint, if you have one.
