Vanilla Cinnamon Cashew Milk​ and Chia Seed Pudding

1 cup raw cashews soaked (or instead use a 32 oz box of cashew milk at store)
3 or 4 cups filtered water
 2 TBSP agave
1 vanilla bean or 1/2 tsp vanilla extract (if you want more, I would not exceed 1 tsp)
1/4 teaspoon cinnamon
1/16 tsp sea salt
1/2 cup chia seeds (if you want to make chia seed pudding)
Directions:
  1. Place all ingredients in blender and blend on highest setting for at least one minute.  For the vanilla bean, you have to cut it down the middle lengthwise and put the scrapings of its inside in the blender (but not the whole bean).

     

  2. Let sit in refrigerator overnight and shake well before using.
  3. To make chia seed pudding mix 3 cups of the milk you made with half a cup of chia seeds and let it sit in the fridge overnight.  Mix again before serving. 
To make your own cashew milk use the directions below.
  1. Place cashews in a bowl and cover with a couple inches of water
    (not the three to four cups above). Soak the cashews in water overnight (about 8 to 10 hours).
  2. Place drained cashews into a blender along with the filtered water
    (the 3 to 4 cups in ingredients), agave, and chopped vanilla bean.
  3. Blend on the highest speed for 1 minute.
  4. Place a nut milk bag over a large bowl and slowly pour the cashew milk mixture into the bag. Gently squeeze the bottom of the bag to release the milk. This process can take a few minutes so be patient!
  5. Rinse out blender and pour the milk back in. Whisk in the cinnamon and sea salt.
  6. Using a funnel, pour into a large glass jar and secure lid. Store in the fridge for up to 3 to 4 days. I recommend storing in the coldest spot in the fridge (typically the back) rather than on a door. Shake the jar very well before drinking as the mixture separates when sitting.
  7. To make chia seed pudding mix 3 cups of the milk you made with half a cup of chia seeds and let it sit in the fridge overnight.  Mix again before serving.
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