DIY cashew-vanilla-agave milk

I adore browsing in the food market. My food-nerd idea of fun is spending a leisurely hour at any given grocery store, scoping out new items, reading labels and dreaming up what I could make with exotic, mystical ingredients. [I realize that some of you may think I need to get a life.]

A few days ago as I cruised by the juice aisle in Whole Foods, a small white container from the Blueprint Cleanse caught my eye. Cashew Cinnamon Vanilla Agave Juice? Yes, please!

I don't usually splurge for juices, but that flavor combination totally whetted my whistle, pardon the pun. That is, until I spied the price tag – nearly $12 for an 8 ounce bottle of juice. I'd have to be nuts to pay that much! [groan] Seriously, I almost choked. I put back the juice, and took a detour to the raw cashew bulk bin. Then I swiped my debit card and was on my merry way, determined to make a better, cheaper version.

There's a new nut milk in town: DIY cashew-vanilla-agave

I am in love with my resulting recipe for Cashew Vanilla Agave Milk: creamy, sweet, refreshing, raw and best of all, much more affordable than the storebought version. My recipe made a generous quart of nut milk for about $3. I skipped the cinnamon because I wanted to make an all-purpose nut milk, but you could add cinnamon to taste, or even some raw cacao powder for a chocolate version.

Ice pop made with the cashew milk. Check out the vanilla bean flecks.

After this cashew milk is chilled, it is addictively refreshing, especially after a long run in this crazy heat and humidity. Somehow, I managed enough self control to pour a few ice pops. The stippled vanilla beans looks so pretty contrasted against the creamy cashew. I also used some in a banana smoothie – divine! – and poured some over cereal. This is my new, go-to nut milk. I hope you like it as much as I do.

Enjoy your 4th. And please check out these tips to keep your pets safe during this loud, rollicking holiday.

Cashew-Vanilla-Agave Nut Milk

• 1 cup raw cashews, soaked in water for at least 3-4 hours, then drained
• About 2-3 cups pure water [depends on how thick you want your nut milk]
• About 3 T raw agave nectar, or to taste
• Scrapings from one vanilla bean [You can substitute about 1 tsp vanilla extract – but please try the vanilla bean version at least once!]
• Pinch sea salt

Makes about 1 quart

Pour everything in a blender and process on high until completely smooth. Strain, if desired [I didn't] and decant into glass jars. Serve well chilled.

Store in refrigerator and drink within a few days.