1 1/2Tablespoonsof agave, or alternative sweetener
1/2teaspoonof vanilla extract
Let the cashews soak for at least a few hours before making this recipe, or better yet, overnight. This is to allow for better digestion and so that your blender can handle mixing more efficiently. Blend the cashews and the water until you get a milky consistency.
Strain the milk mixture with a nut milk/straining bag, or leave it as is for a thicker consistency. This is also a great cashew milk to throw into smoothies for added protein if you don't feel like straining it.
Add the remaining ingredients and blend until everything is well mixed. Test for sweetness and add more agave if needed. You can drink this right away if you'd like, or let it chill in the fridge before drinking.