Cashew Mylk Two Ways: Golden and Blue Majik

At the beginning of May on our one-night stopover in LA after our trip to Joshua Tree, we went to Moon Juice in Silverlake on a recommendation from a friend. I completely fell in love with their juices, dreamy nut mylks and just the overall vibe and aesthetic of the place. When we returned home, I set my sights on recreating some of their yummy nut mylks.

I used E3live‘s amazing Blue Majik powder (which you’ve probably seen used in many of my smoothies on Instagram) to achieve the blue hue and a combination of fresh and dried turmeric for the Golden Mylk. I seriously can’t tell you enough how tasty and delicious these are. We’re especially fans of the Golden Mylk over here at our haus. I’m planning two more Moon Juice-inspired nut mylk recipes for the coming weeks, so stay tuned! For now, I hope you enjoy these two as much as me.

Golden Cashew Mylk
[Makes about 3 1/2 cups]

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scraped out
5 Medjool dates
2 inch piece of fresh turmeric
1 inch piece of fresh ginger
1/4 teaspoon dried turmeric
1/4 teaspoon cinnamon

Blue Majik Cashew Mylk
[Makes about 3 1/2 cups]

1 1/2 cups raw cashews, soaked for 4 hours, or in the refrigerator overnight
3 1/2 cups filtered water
1 vanilla bean, insides scrapped out
1 teaspoon Blue Majik powder, or any other blue algae powder
1/2 teaspoon cinnamon
3 Medjool dates

1. Once cashews have soaked for at least 4 hours, or overnight in the refrigerator, drain and rinse well.
2. Blend all ingredients in high-speed blender for 1-2 minutes until well blended. Store in refrigerator in airtight bottle or mason jar. Mylk will keep for 3-4 days.