Nut Mush

At Samm's request, here is the recipe for Nut Mush aka Nut Yogurt.  First you have to make Velvety Dessert Milk, which is really good.  I added cocoa to mine, and it gave it kind of a dark chocolate taste.  This is a MESSY process, by the way!

Velvety Dessert Milk

7 cups filtered water  (If I ever make this again, I will use less water for a richer taste!)

1 cup soaked raw almonds (I put them in a medium-sized bowl, cover with water, and soak for 8-12 hours)

10 pitted honey dates

½ vanilla bean  (I just poured in a little vanilla extract)

1 tsp agave nectar

1/8 teaspoon salt

Combine water and almonds in blender until smooth. Strain, but save pulp for another recipe. Rinse blender and put milk back in. Add remaining ingredients, blending until smooth and creamy.

You'll use the pulp for the Nut Mush/Yogurt!

Nut Yogurt

2 cups filtered water

1 cup almond pulp (from Velvety Dessert Milk)

1 cup soaked raw cashews (soak for 2 hours)

2 teaspoons probiotic powder (I use it in liquid form because it was the cheapest one at Whole Foods)

½ vanilla bean  (again, I use vanilla extract)

Combine the water, almond pulp, cashews, probiotic powder, and vanilla bean in a blender until smooth. Pour into glass container and refrigerate for at least 2 hours before serving. Stored in a glass container in the fridge, Nut Yogurt will keep for four days. Serve with berries.

Namarie!