Real Nuts.


Happy Thursday y’all!

Dear reality television,

please stop consuming my life. I made the “mistake” of trying Netflix free for 1 month and 1 week in…I’m already through the first (and last) season of Pretty Wild (don’t judge me :/) and halfway through the first season of Make It or Break It…I was a closet gymnast in another life. 🙂 I keep on justifying my reality t.v. addiction by telling myself “it’s not the Kardashian’s…it’s not the Kardashian’s.” Complete and total justification.

On another note, the other night I found myself waking up from a dream and randomly coming up with 3 dessert recipes in my head as I lay in bed. WTheck? Seriously, how does one come up with a festive pop-tart recipe at 2 a.m. while listening to their dog snore next to their bed? Who am I? Oh, yea, that’s right. I should know me by now.

On another, another note 🙂 let’s talk about nut milks.

Now, I love me some almond milk. In fact, I have been making myself a steamed almond milk with cinnamon and stevia every night before bed solely because it is pure comfort in a cup. 🙂

I am all for trying new things…experimentation is where it’s at.

Enter some soaked cashews.


The beginning of the cashew milk process.


Cashews are the new almonds.


For reaaaaalz yo.


Don’t mind that pic…it’s cashew pulp. More about that tomorrow.


Now, I didn’t get fancy w/ this goodness…vanilla bean and cinnamon.


Two of my fave spices.


Pure bliss.


Really could use a cookie…or two right about now. 🙂





Cinnamon & Vanilla Bean Cashew Milk
Cuisine: Beverage
Prep time: 
Total time: 
Serves: 1-2
  • 2 c. raw, unsalted cashews
  • water, for soaking
  • 1 c. filtered water
  • seeds of 1 vanilla bean
  • 1 t. ground cinnamon
  • pinch of fine sea salt
  1. Place cashews in a large bowl and cover with cold water.
  2. Let cashews soak overnight.
  3. Drain and rinse cashews with cold water.
  4. Place all of the ingredients in a large powerful blender or food processor and blend until smooth.
  5. Set a fine mesh strainer over a large mixing bowl.
  6. Place a cheese cloth inside of the strainer.
  7. Pour the cashew milk through the cheesecloth.
  8. This will reserve the "cashew pulp."
  9. Let the cashew pulp strain.
  10. Reserve the cashew pulp for another recipe.
  11. Pour the cashew milk into a large glass and enjoy!



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