Easiest Cashew Milk Ever

• Vegetarian
• Gluten free

• Produce

  • 1 Medjool date, pitted

• Condiments

  • 2 tbsp Cashew butter or any nut butter, creamy

• Baking & Spices

  • 1 pinch Salt
  • 1/2 tsp Vanilla extract

• Liquids

  • 2 cups Water, HOT

Found on thepretendbaker.com

Ingredients

• 2 TBSP creamy cashew butter or any nut butter of your choice
• 1 medjool date, pitted
• pinch of salt
• ½ tsp vanilla extract
• 2 cups hot water

Directions

• In a blender, combine all ingredients. Allow to soak for 5 minutes then blend on high until completely smooth and creamy.
• Allow to cool in a large mug to room temperature then store in an air tight jug, mason jar, whatever you have, in the fridge for up to 3 days.