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Golden and Blue Majik Nut Mylk

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By Alison Wu @alison__wu

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight 
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  
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Apartment 158/41 Chandler Street,
Belconnen ACT 2617
95 701 487 435