Cashew Green Milk, a little heaven
If you follow me on Instagram you know that I love making plant-based milk every week make batched of different nut milk. I found that so satisfying and easy.
Lately, I have been making this green milk because there is no such thing that too much green so why not adding some in milk.
Cashew milk is the easier milk to make I think because we don't need to drain it with a milk bag, all the piece disappears when we blend them at high speed. These little nuts are paradise for me, a good source of fat, energy, antioxidants, and vitamins. I love using them in my kitchen, either to make some sauce, cream or milk they are so nice.
So this green milk made with chlorella is a real heaven, hot or cold, it is just so delish and will give a boost to the immune system and the perfect one to increase our iron absorption.
Chlorella is a type of algae widely known as a powerful superfood. It contains all the B vitamins, as well as vitamin C, E, magnesium, iron and other minerals. Chlorella has the property to clean the blood, optimizes oxygen and increases white blood cell. All right so yes chlorella is what we need to give the best to our immune system. To be honest at the beginning I was quiet septic about the taste, but in reality, the fact that it is combined with cashew and dates totally make a great mix and the result is just so good.
INGREDIENTS
- 100g cashew (soaked overnight)
- 500 ml filter water
- 3 Dates
- 1/2 tsp chlorella
- Pinch of salt
METHOD
- Drain and rinse well the cashew.
- Put the cashew and water in a blend. Blend at high speed for few seconds.
- Once all the piece of cashew break down, add the dates, chlorella, and salt
- Blend at medium speed until everything is well combined and smooth
