CASHEW COFFEE CREAMER
This cashew coffee creamer is incredibly rich and creamy, so easy to make, totally customizable to your own taste preferences, and if you are lucky enough to have a high-powered blender.you can whip this up in the time it takes to boil the kettle. So as long as you have raw cashews on hand, you will never run out of delicious coffee creamer again!

Don’t worry, if you have a regular blender that isn’t quite as strong, you can still make cashew coffee creamer too, you will just need to set some time aside for soaking cashews.

If you do own a high-powered blender, this step isn’t necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.

To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.

Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess.
The key is to blend way more than you think you need to. I blend mine for 3 – 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I’m done the cashew cream is actually a little warm from the friction.
Pour into a bottle and store in the fridge until ready to use.

Course: Drinks
Servings: 20(makes about 2 1/2 cups depending on how much water you add)
Calories: 35 kcal

Ingredients

1 cup raw cashews, softened if needed (see instructions)
1 1/4 - 2 cups water *see notes
1 - 6 tablespoons sweetener of choice- agave, maple syrup, brown sugar, white sugar, low calorie sweetener (optional) *see notes
1/2 - 1 teaspoon vanilla extract (optional)
1/8 teaspoon salt

Instructions
To soften the cashews (optional):
If you do own a high-powered blender, this step isn't necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.


To make the cashew coffee creamer:

To make the best cashew coffee creamer: Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess. The key is to blend way more than you think you need to. I blend mine for 3 - 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I'm done the cashew cream is actually a little warm from the friction.

Pour into a bottle and store in the fridge until ready to use, it should keep for about 1 week in the fridge. Always give the creamer a shake before use.
Recipes