1cupof creamy nutscashews, macadamia or brazil, soaked for 2 hours or overnight
¼cupof creamed coconutaka coconut butter/manna
½cupof sweetener (coconut sugarmaple syrup, agave nectar or coconut nectar
¼cupof water
¼teaspoonof himalayan pink salt
a squeeze of lemon
Instructions
Add all of the ingredients excluding the water to the blender and begin to pulse.
Gradually add the water until the desired texture is achieved, it should be creamy. I found ¼ cup of water was necessary, it may differ accordingly to your preference.
Use accordingly and store the remaining milk in the refrigerator (see post for longevity).