Iced Strawberry Cashew Milk

Iced Strawberry Cashew Milk

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 your 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. 

Iced Strawberry Cashew Milk Recipe

by Teresa Cutter

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

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METHOD

COMBINE all the ingredients in a blender.

BLEND until smooth and creamy.

POUR into glasses and enjoy.

STORE in the fridge for up to 3 days.

NOTES & 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.

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Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.