Homemade Cashew Mylk & Spinach Cashew Soup

Cashew Nut Mylk                                                  

Cashews 1 cup
Water 2 cups for soaking + 3 cups for blending.

• Soak cashews for minimum 1 hour in 2 cups water. (I like to soak for 2 hours)
• Drain water from soaked cashews.
• Place these cashews and 3 cups fresh water into high speed blender and blend thoroughly.
• Pour this mix into nut milk bag and strain out the liquid or if you like you can keep pulp in for a creamier texture.
• Refrigerate for up to 3 days.

Spinach Cashew Soup

Cashew Milk (homemade)         3 cups (see recipe)
Baby spinach leaves, washed     3 cups
Lemon Juice                                  2-3 tbsp to taste
Lemon Zest                                   1-2 tbsp to taste
Spring Onion- chopped                1
Shiro (white) Miso paste             3-4 tbsp to taste
Garlic, minced                               1 clove
Turmeric                                         1 tsp grated or ½ dried
Sea salt and black pepper to taste
Slivered cashews                          garnish
Dulse flakes                                   garnish

• In a food processor or blender, blend nut mylk, spinach, lemon juice, lemon zest, spring onion, miso paste, turmeric, garlic until smooth.
• Season with sea salt and black pepper to taste
• Serve chilled or warm.
• Garnish with nuts and dulse flakes

Variation: add any herb or spice