1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
1 tsp Blue Majik
1/2 tsp cinnamon
3 Medjool dates
1. Once cashews have soaked for at least 4 hours, or overnight in the
refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until
well blended. Store in refrigerator in airtight bottle or mason jar.
Mylk will keep for 3-4 days.
Makes about 3 1/2 cups
Check out other beautiful creations by Alison Wu (food, prop,
wardrobe stylist and blogger) at WuHaus.com
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