Creamsicle Cashew Milk

Drain the water from the cashews and place them in a high-powered blender. Add remaining ingredients and blend on the highest setting until smooth, about 2 minutes.

Strain the milk through a nut-milk bag and transfer to a container with a lid. Pour into a jar (I like big Mason jars), cover and refrigerate for at least 2 hours or until totally chilled, and slurp!

Note: I buy my cashew pre-roasted. If yours aren’t, just stick them in a 350ºF oven for 10–12 minutes before soaking them.