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Iced Strawberry Cashew Milk

By Teresa Cutter

Iced Strawberry Cashew Milk
Iced Strawberry Cashew Milk

What's great about it

In the mornings, I’m often pulling out my blender and whipping up my Strawberry Milk for breakfast. It’s a great convenient way of getting a good intake of plant based nutrients to energise and nourish my body.  I often make my milkshakes or power smoothies as complete meal replacements, so I make sure I boost them up with extra nutrients such as omega 3 and quality protein. 

Ingredients

Serves 4


1 cup fresh or frozen strawberries

1/2  cup raw cashew nuts

3 cups water

1 tablespoon Healthy Chef Protein

1 teaspoon vanilla extract or paste

2 fresh pitted dates or a spoonful of organic maple syrup

pinch sea salt

Method

 

  1. COMBINE all the ingredients in a blender.
  2. BLEND until smooth and creamy.
  3. POUR into glasses and enjoy.
  4. STORE in the fridge for up to 3 days.

Notes and Inspiration

Add 1 tablespoon Healthy Chef Organic Superfood for a delicious antioxidant boost. 

Strain through a nut milk bag for a smoother milk.

Add 1 tablespoon of coconut butter for a creamier milk.

Replace cashew nuts with macadamia nuts.

More healthy recipes from Teresa Cutter

Purely Delicious Cookbook
Purely Delicious Cookbook
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