Cashew pistachio milk

Ingredients

55 g “Seeberger” cashews
40 g “Seeberger” pistachios
pinch of sea salt
tonka bean if you want
2-4 dates, stones removed
2 cardamom pods, seeds only
750 ml filtered water

Prepare

Place cashews in a bowl and cover with water leaving for 4-6 h in the fridge. Drain, place in a blender with only 1/3 of the water and the remaining 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. Place in bottles – the milk will keep for 4 days.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger