Makes about a quart
- 1 cup raw cashews, soaked overnight, then drained
- 1 cup raw almonds, soaked overnight, then drained
- four cups filtered water
- 2 cups fresh or frozen strawberries
- 1 Medjool date, pit removed — or 2-3 drops of liquid stevia
- OPTIONAL: 1 teaspoon pure rose water (no added sweeteners or flavoring)
- OPTIONAL: for a tart version, add a one-inch piece of rhubarb, chopped
Add the drained nuts, date, and water to your blender container. Blend until creamy and smooth. Strain with a nut milk bag or paint strainer, and discard or compost the nut pulp.
Rinse the blender container to remove any remaining pulp. Then, pour the strained nut milk back into the container. Add the berries, rose water, and rhubarb (if using). Blend until creamy and smooth.
At this point, you could strain the mixture through the nut milk bag again. Or, you could forego the straining if you don't mind a little extra thickness (I don't).
Pour the mixture into a glass jar and store in the fridge. It should keep for 3-4 days. The milk will separate a bit in the fridge, so just give it a shake before you're ready to enjoy.