Almond Cow Cashew Creamer Recipes

CASHEW COFFEE CREAMER (MY FAVORITE VEGAN CREAMER!)

Cashew Coffee Creamer (My Favorite Vegan Creamer!) image

This simple and easy dairy-free coffee creamer is exceptionally rich and luxurious - the closest thing I've found to half-and-half so far.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 4

Ingredients

1 cup raw unsalted whole cashews
1 cup of water (up to 2 cups, depending on the consistency you prefer; plus additional water for soaking)
1 teaspoon pure vanilla extract (optional)
Pinch salt (optional)

Steps:

Place cashews in large jar or bowl. Cover with about 2 cups of boiling water, making sure all of the cashews are submerged. Let soak for 20 minutes. Pour cashews and liquid into a fine-mesh strainer to strain the soaking liquid. Rinse.
Drain the water and discard. Place drained cashews in the pitcher of a blender. Add 1 cup of water, vanilla if using, and salt if using. Blend until completely smooth, about 1 minute, adding more water a couple of tablespoons at a time if needed to get it moving. Add additional water, up to another 1/2 to 1 cup or so, until it's the creamer is consistency you like. I go for a rich and creamy, half-and-half-ish thickness. But also know that your cashew creamer will thicken in the fridge.
Use in coffee just as you would any other creamer. Keeps refrigerated in an airtight container for about 5 days. It might separate in the fridge; simply shake before pouring.

Nutrition Facts : ServingSize 2 tablespoons, Calories 41 kcal, Sugar 1 g, Sodium 11 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 2 g, Protein 1 g

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