I’ve made cashew coffee creamer few times, its super easy and tastes delicious! There are recipes out there with and without sweeteners. I’ve tried it both ways and that sweetener is not really needed, but I’ve included it as an optional ingredient.
- 1/2 cup raw organic whole unsalted cashews
- 3-4 cups of water
- 1/2 tsp vanilla extract (optional)
- Pinch of salt (optional)
- 1 tbsp maple syrup (optional)
In airtight mason jar, combine the cashews and half of the water. Put lid on jar and let stand at room temp for about 5 hours. You can also place in the refrigerator overnight.
Drain and discard the water from the soak. Place cashews in blender or food processor and add 1/2 water to start. We will gradually add more water as we go. If you are using vanilla and salt, add those also. Blend for about a minute or so, gradually adding water a couple of tablespoons at a time to get the mixture smooth and moving. Add maple syrup and continue adding water a little at a time until you get to a desired consistency.
Use mixture in your coffee just like you would a traditional creamer. Cashew coffee creamer should last in the refrigerator for 5 to 7 days.