Greet Kris Kringle with a cup of creamy cashew milk instead of cow’s milk. Cashew milk is an excellent, dairy- and lactose-free alternative to cow’s milk, but its nutritionals will vary based on whether it was commercially prepared or homemade. While store-bought cashew milk brands are typically low in calories and fortified with vitamin D and calcium, they’re also low in protein, since much of the nutrient-dense particles are strained during processing. On the other hand, homemade versions omit the straining step, leading to a protein-rich, yet more calorie-dense product. Either can function as a healthy milk substitute, but if you choose to make the homemade version, here’s how. Soak a half-cup of raw cashews in a bowl of water in the refrigerator for several hours or overnight. Drain and rinse the cashews, and blend with two cups of water in a blender or food processor until smooth and creamy. If desired, mix in a small amount of a sweetener of your choice, such as maple syrup or agave, and add extracts and spices, like vanilla extract and cinnamon. When finished, drink as is or use as a hot cocoa base!