2 cups cashews, soaked in water for at least 3 hours
800 ml cashew nut milk (or use regular milk or coconut milk)
2 tbsp maple syrup or coconut sugar, to taste
1 cinnamon stick
1/2 tsp ground ginger
1 vanilla pod, scored lengthways, or 1 tsp vanilla paste
1 tsp (level) ground turmeric
pinch of salt
Drain and rinse the soaked cashews and add to a blender with 3 cups of water, blend until very fine, then pass through a sieve lined with a muslin cloth (save any remaining pulp as ‘cashew nut flour’).
Bring the milk to a simmer in a saucepan, add all the remaining ingredients including a grating of fresh turmeric, whisk well and reduce the heat to low.
Leave to simmer for 5 minutes, then strain and allow to cool.
Blend in a high-powered blender with 1 cup ice cubes for a frosted version, or allow to cool completely and serve over lots of ice.
Note: This is also delicious served warm on a chilly night.
