Real Life. Real News. Real Voices.
Help us tell more of the stories that matter from voices that too often remain unheard.
Join HuffPost Plus
THE BLOG

Homemade Vanilla-Cinnamon Cashew Milk

This post was published on the now-closed HuffPost Contributor platform. Contributors control their own work and posted freely to our site. If you need to flag this entry as abusive, send us an email.

by guest blogger Stephanie Eckelkamp, senior associate editor at Prevention magazine

One of the perks of being a nutrition editor is getting to try the latest snacks and drinks. So a while back, Blueprint--the company that really spearheaded the juice cleanse madness with those trendy bottles prominently listing their ingredients down the front--sent me a sample cleanse.

Now, this was an all-liquid cleanse that packed around 700 calories for an entire day, so needless to say, I failed miserably and realized that I really love chewing. (In fact, here are 5 reasons you should never go on a juice cleanse or detox.) I did, however, become obsessed with their subtly sweet, deliciously creamy cashew milk made with water, cashews, vanilla, cinnamon, and agave. It was the nearly perfect on-the-go light meal (or hearty snack), containing healthy fats and some protein.

The problem: When I finally spotted a bottle at my local grocery store a few weeks ago, my initial excitement quickly faded when I saw the price: ELEVEN freakin' dollars! For nuts, water, and a little sweet and spice? That's insanity, folks. I also noticed that the sugar content was higher than I remembered--21 grams.

So I got creative. Below is my lower sugar, more economical version that's just as tasty. Each 8 oz cup clocks in at 70 cents worth of ingredients and just 7 grams of sugar. With each cup, you're getting a hefty dose of magnesium, a mineral that helps with protein synthesis, muscle and nerve function, and blood-sugar control.

Vanilla-Cinnamon Cashew Milk
Yields about 5 cups

Ingredients:
  • 1 cup cashews
  • 2 Tablespoons maple syrup
  • 2 teaspoons vanilla extract, or vanilla bean paste
  • 1 teaspoon cinnamon
  • Pinch of salt
Directions:
  1. SOAK cashews in jar overnight (or for at least 6 hours) in fridge.
  2. DRAIN and rinse cashews, then add to blender with maple syrup, vanilla, cinnamon, salt, and 2 cups cold water. Blend until smooth and creamy, about 1 to 2 minutes, depending on your blender. Add 2 cups more water and blend 30 seconds more.
  3. POUR into glass and drink, or store cashew milk in jar with lid up to 1 week in fridge. You can add it to iced coffee or blend it into smoothies. One of our favorite combos: 1 cup iced coffee, ½ cup cashew milk, and 1 frozen banana all blended to creamy perfection.
NUTRITION
(per 8 oz) 152 cal, 4 g pro, 13 g carb, 1 g fiber, 7 g sugar, 10 g fat, 2 g sat fat, 33 mg sodium

Stephanie Eckelkamp is a senior associate editor covering food and nutrition at Prevention magazine and is also a certified holistic-health coach. She's obsessed with her pup, Milo, and loves to get a little crazy in the kitchen. For more from Stephanie, visit StephEckelkamp.com.

Adapted from a story previously published on EatClean.com

For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com