Cashew and pineapple milk
A la pina colada cashew milk. With pineapple pieces that give the sweetness (just wash off the sugar) and taste. Alternatively, you can use naturally dried, sugar-free pineapple, adding some dates or honey for sweetness.
60 g “Seeberger” cashews
pinch of sea salt
1/3juicy vanilla pod
50 g “Seeberger” pineapple pieces (with sugar)
750 ml filtered water
Place cashews in a bowl and cover with water leaving for 4h in the fridge. Place pineapple (if using the sweet version) in a bowl, cover with cold water, and leave for an hour. Drain, wash off all the sugar.
Drain the nuts, place in a blender with only 1/3 of the water and rest of the ingredients. Process until smooth, add rest of the water, blend for 90 seconds on a Blendtec or Sage Super Q. Strain through a nut milk bag, very fine strainer or one lined with cheesecloth that will let the liquid pour through. Pour into a bottle and keep in the fridge. Will keep for 4 days.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger