Homemade Collagen Cashew Milk | PALEO, Whole30

Servings: cups

Calories: 309kcal

Add the cashews to a mixing bowl and cover with cool water. Soak for at least 1 hour or up to overnight. Drain the cashews and give them a good rinse.
Transfer the cashews to a blender and add 2 cups of filtered water. Blend until smooth. If you are using dates, add those here as well and blend until no bits remain.
Add the collagen peptides (plus any other mix-ins) and pulse until well combined. Transfer to a milk bottle or pitcher and store in the refrigerator. Shake well before each use, as the milk will settle naturally.

Feel free to multiply this recipe as you need, just keep the ratios the same.
If you are using dates to sweeten your cashew milk, be sure to soak those too for best blending.
If you like a thinner "skim milk" texture, add more water to your liking. I like a thicker, more creamy texture so I use the ratio stated above.
If you are making this on a Whole30, do not add dates, honey, or any other sweeteners. You could add vanilla bean for some flavor- but no extract if it contains alcohol.