I fell in love with cashew milk, ever since I had it for the first time in Atlanta, two years ago. I make it at home with raw cashews along with some dates, honey for sweetness and a tiny pinch of sea salt. This time around, I added a fresh persimmon to my drink and it came out delicious. Cashew milk is dairy and soy free, super creamy, tastes like vanilla milkshake, just lighter and healthier. Persimmon is a winter super-food and adds more to the deliciousness with wonderful health benefits.
1/4 Cup Raw Cashews, soaked in water for 2-4 hours or overnight
1 Fuyu Persimmon, chopped with skin on
Cinnamon to Sprinkle
2-3 Medjool Dates, pitted
1 Teaspoon Honey
- Drain the soaked cashews and blend them with medjool dates and a cup of filtered water, for 30 seconds. Do not use the soaking water.
- Now add the persimmon and honey to the blender and blend everything at high speed until smooth.
- Sprinkle cinnamon on top and serve immediately.