Rice Cashew Milk

Ingredients

• 50g brown rice
• 40g raw cashews
• 1L water
• 1tsp coconut oil
• 30g sweetener: rice malt/honey/maple syrup/agave, to taste (optional)
• pinch of salt

Method

1. Place rice in TM bowl and grind for 1 min, speed 9
2. Add raw cashews and grind on speed 9, 30 seconds
3. Add water, coconut oil, sweetener/syrup, salt and cook at 60°C, 6 mins, speed 4 (add more water if needed)
4. Puree on speed 8, 40 secs, then strain into jug. (If you want it completely strained, use cheesecloth.) Cool, and enjoy!

Pre-soaked method: Soak rice and cashews in the water overnight, or for up to 24 hrs, then blend with other ingredients on speed 9 for 2 minutes.  Cook as per recipe.

If you want your milk thicker, add more rice, or less if you like it thinner.

*Credit QuirkyJo