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recipe by The Kitchen Paper https://thekitchenpaper.com/
I opt not to strain my cashew milk: I like the mouthfeel without straining. If you prefer to strain, I recommend blending only cashews and water to begin with, straining it through a nut milk bag, and then returning it to the blender to add the dates, matcha, vanilla, and saltInspired by: http://thekitchenpaper.com/vanilla-matcha-cashew-milk/
recipe updated 8 Oct 2019