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1
For the cashew milk and pulp:
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2
1.
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3
Place cashews in a large bowl and cover with the filtered water, making sure to cover the top.
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4
2.
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5
Let cashews soak overnight.
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6
3.
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7
The next day, drain and rinse cashews with cold water.
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8
4.
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9
Place the soaked cashews, vanilla bean seeds, cinnamon, and sea salt in a large powerful blender or food processor and blend until smooth.
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10
5.
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11
Set a fine mesh strainer over a large mixing bowl.
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12
6.
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13
Place a cheese cloth inside of the strainer.
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14
7.
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15
Pour the cashew milk through the cheesecloth.
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16
8.
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17
This will reserve the cashew pulp.
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18
9.
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19
Let the cashew pulp strain.
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20
10.
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21
Reserve the cashew pulp for making the granola.
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22
11.
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23
Pour the cashew milk into a large glass for another use (or over the finished granola) and enjoy!
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24
For the granola:
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25
1.
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26
Preheat the oven to 300 F. 2.
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27
Line a rimmed baking sheet with parchment paper.
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28
3.
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29
Spread 2/3 cup of cashew pulp evenly over the prepared baking sheet.
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30
4.
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31
Bake for 18-20 minutes to dry it out.
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32
Remove pan from oven and set it on a rack.
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33
5.
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34
Let the cashew pulp cool completely.
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35
6.
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36
Reset the oven to 325 F. 7.
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37
Combine the cooled cashew pulp with the pecans, chia seeds, coconut, cinnamon and salt.
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38
8.
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39
In a small mixing bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
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40
9.
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41
Pour the maple syrup mixture over the dry mixture and toss to combine.
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42
10.
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43
Spread the granola out evenly on a clean parchment covered baking sheet and bake for 20-22 minutes, stirring the granola every 5 minutes to prevent burning.
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44
Remove pan from oven and set it on a rack.
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45
11.
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46
Let the granola cool completely.
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47
12.
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48
Toss in the dried cranberries and serve.
