Looking to replace or change up your morning coffee? This creamy matcha cashew mylk is definitely what you’re looking for. With only 6 ingredients it can be whipped up in less than 4 minutes and there’s no straining necessary. It can be warmed on the stove or served chilled over ice. Great for anytime of year. The type of matcha you use in this recipe is important. Latte grade matcha powde will save you a bit of money. When buying your matcha, make sure it comes from Japan. This is where you will find the best quality and get the best bang for your buck.
Ippodo is my absolute favorite brand for anything green tea. I just order online and it gets shipped to my door.
Ingredients:
1/4 cup cashews (unroasted) soaked for 1 hour to help blending
1-2 large pitted dated (I used medjool)
2 cups water (I use filtered or spring)
1 1/2 tsp matcha powder
1/4 tsp vanilla extract (1/2 a scraped vanilla bean is nice to add as well)
1/8 tsp salt
I use cashew pieces as opposed to whole cashews. It is a bit cheaper. 
Look for a deep green color when buying matcha. The deeper green assures the quality is higher. NEVER BUY PALE MATCHA! 
Add as few or as many dates as you like. It all depends on your sweet tooth. 
Procedure:
To a blender add all ingredients except matcha powder.
Blend on high for 1-2 minutes, it takes about 1 1/2 minutes in my blender.
Add matcha powder and blend until everything is fully combined.
Add as much or as little matcha powder as you like. My rule of thumb is 1 to 1 1/2 tsp per serving. The more you add the deeper the color.
Drink right away or chill in the fridge for about an hour. Mylk will last covered in the fridge for up to 5 days.
Kale and Snail 