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Cinnamon-Vanilla Cashew Milk

Cinnamon-Vanilla Cashew MilkA couple months ago, I found myself in the refrigerated beverage section of Whole Foods. Mikey and I had made the trip for the tasty hot bar as a quick dinner fix, and I decided to grab a couple juices to take home and enjoy later. I grabbed a few, including an interesting-looking “White Juice.” I hadn’t thought to check the prices of said juices because, c’mon…they’re juices, one would imagine they couldn’t be more than $3 or $4, right? Wrong. Imagine our surprise when 2 dinners and 3 juices came out to be over $40! Each of the juices was around $7, with the “White Juice” clocking in at around $15. These are single serve juices, you guys. “What are they putting in these, liquid gold?!” I exclaimed. We begrudgingly paid for them, and I vowed to never blindly purchase juice again.

The costly culprit

The costly culprit

When I cracked open the white one the next day, I was elated to find that it was one of the best things I had ever tasted. But, worth $15? Nah, but only because I knew I could make it myself for less. I scoured the internet for a recipe that could act as a dupe, and came across this one. With a quick swap of agave for the maple syrup, I had nearly the exact same juice, without paying an arm and a leg!

Cinnamon-Vanilla Cashew MilkI’m hard-pressed to call this a “juice.” It’s really a nut milk, much like almond milk, except, in my opinion, creamier. I’m by no means trying to give up cow milk, but if I did, I would be happy as a clam just drinking this until the end of time. I can do almond milk in a smoothie, or soy milk in a coffee, but I have never been a fan of milk substitutes on their own—like in cereal or by the glass; however, I can down a mug of this stuff in 10 seconds flat. I am not joking, it is so freaking good. It’s also amazing in cereal (especially Chocolate Cheerios, FYI).


The cinnamon and vanilla notes are perfect fall flavors (in fact, I used this in place of real milk in a pumpkin-y recipe that will be up soon). I urge you to try this super easy recipe, and please tell me if you think it’s as incredible as I do!

I used my new Vitamix to make this recipe (which, by the way, is now officially the coolest thing I own), but if you don’t own a super high-powered blender, I would advise soaking the cashews in the water for 4 hours and then blending. I’ve made the milk both ways :]

Cinnamon-Vanilla Cashew Milk

Cinnamon-Vanilla Cashew Milk

Cinnamon-Vanilla Cashew Milk


  • 2 cups raw cashews
  • 6 cups water
  • 1/4 cup agave nectar
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • seeds scraped from 1 vanilla bean


  1. Add all of the ingredients to a blender and blend on high until smooth.
  2. Pour milk through a fine mesh strainer or cheesecloth.
  3. Store in the fridge for up to a week; shake or stir before serving.


recipe adapted from here

Cinnamon-Vanilla Cashew Milk


5 Responses to “Cinnamon-Vanilla Cashew Milk”

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  4. Cinnamon Vogue — August 15, 2015 at 11:41 pm

    Nice job Rachel. Great photos too. Yes $15 is too much. Of course if you used Ceylon Cinnamon powder it will be even smoother and sweeter. We could send you some Ceylon Cinnamon powder if you would like to do it again.

    Cashews have high levels of iron, but the downside is it has high levels of fat.  Gosh darn it. Assuming this recipe makes 8 cups, then one cup would be equal to 80% DV of fat based on a 2000 calorie intake. Oh well, the Cinnamon will wash away some of the fat.  Besides you have to treat yourself now and then:-) 

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