2cupsVanilla-Spice Cashew Milk (listed below), or your favorite plant-based milk
½teaspoonvanilla extractoptional
Vanilla-Spice Cashew Milk (Makes 6 to 7 cups)
2cupsunsalted raw cashews
6cupsfiltered water
3tablespoonsmaple syrupoptional
1tablespoonAutumn Spice Blendlisted below
Autumn Spice Blend (Makes about ¼ cup)
2tablespoonsground cinnamon
1½teaspoonsground ginger
1teaspoonfreshly ground nutmeg
1teaspoonground cloves
Instructions
To make the cashew milk, put the cashews and 2 cups of the water in a blender. Let soak for 20 minutes.
Add 2 tablespoons of the maple syrup (if using) and the spice blend. Blend at low speed, then slowly increase the speed to high and blend until smooth. Add the remaining 4 cups (960 ml) water and the remaining 2 tablespoons maple syrup (if desired) to reach your preferred consistency and taste.
Pour the cashew milk through a sieve and discard the solids. Transfer to an airtight container and store in the refrigerator for up to 4 days, making sure to stir or shake the milk each time before serving.
To make the smoothie, in a blender, combine the açaí puree, mango chunks, berries, and 1 teaspoon maple syrup. Add the milk and vanilla (if using) and blend until smooth. Taste and add 1 more teaspoon maple syrup, if desired. Serve at once.