Maple Turmeric Cashew Milk

We survived Halloween! HUZZAH! I'm assuming you survived, and I know I did, so ... big pat on the back all around. It rained BUCKETS (seriously, SO much water!) here on Saturday, so the day turned into pretty much my perfect Saturday: sleep in, brunch, a quick trip outside, a coffee shop stop, lounging by the fire all afternoon reading, and making chili. Helloooo perfect Saturday! We did stop by a Halloween party, but my costume was constructed in 15 seconds on my way out the door: green beanie + purple shirt = EGGPLANT. I'm lame. I realize this. I'm cool with it.

Surprisingly, my candy consumption was kept to one mini Kit-Kat and one Reese's cup — perhaps a personal record thanks to my continually dwindling sweet-tooth... but you guys know I've been crushing on maple syrup HARD CORE for the last few months. I can't stop with the maple! It's my go-to sweetener these days — I even put it my last batch of kombucha since I'd run out of my normal ginger simple syrup (recipes for both of those coming soon, I swear!). So, this drink of course has maple syrup.

I've been a cashew milk convert since the first time I made it and realized it was basically like drinking healthy butter. How is it SO SMOOTH!? You really do need a strong blender, or you can pour it through a nut-milk bag, so you don't have chunks... but I find my vitamix to be plenty strong — I don't strain it at all. The turmeric and spices make this kind of like chai, but without the tea-base, and extra strong on the turmeric. DELISH! As someone who drinks straight turmeric tea, we can't be surprised that I'm putting it in everything, can we? Nope. Nope nope nope. Give this a go! It's tasty, I promise! I like mine heated up in a big mug!

Have a lovely week!

Maple Turmeric Cashew Milk

• Author: Mary
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 minutes
• Yield: 1+ quart 1x

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Ingredients

Units USM Scale 1x2x3x

• 1 cup raw cashews
• 4 cups water
• 1 ½ tsp ground dry turmeric
• 2 Tbsp maple syrup
• ½ tsp cinnamon
• ¼ tsp cardamom
• ¼ tsp fresh ground black pepper
• ⅛ tsp nutmeg
• 1 pinch salt

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Instructions

1. Soak the cashews in the water for at least 4 hours, or overnight.
2. When the nuts are fully soaked, blend them on high in an extremely powerful blender (Vitamix-type) for 1 minute, until completely smooth.
3. Add the remaining ingredients and blend for another 15 seconds.
4. Serve hot or cold, and store in an airtight container in the refrigerator.

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