- 70g cashews
- 800g carrots
- A handful of flat leaf parsley
- 250ml cold water
Whizz the cashews with 250ml cold water till smooth. For a finer, more liquid 'milk', strain the cashew milk through a tea towel to catch the pulp (you can keep this pulp in the fridge for a few days and add it to porridge, curries and vegetable stews).
Feed the carrots and parsley through your juicer. Swirl the carrot juice and cashew milk together and serve.
Tip the cashews into a medium bowl. Cover with cold water and add a pinch of salt. Leave at room temperature overnight. Soaking the cashews, makes it easier to digest and absorb the nutrients.
When you're ready to make the juice, drain the cashews, discarding the water. If you don't soak the cashews overnight, skip straight on to the next step and blend the cashews with the water.