Avoiding dairy and sugar but still want to enjoy your morning coffee? This Vanilla Cashew Coffee Creamer is vegan, gluten free and completely sugar free.
I’m a coffee in the morning person. One hundred percent. But lately I have been avoiding dairy and sugar and this makes my normal double cream with a teaspoon of coconut sugar a no-no. Enter my Vanilla Cashew Coffee Creamer!
VANILLA CASHEW COFFEE CREAMER
Cashews are awesome for replicating creamy things. I’ve been successful with this cashew based Caesar dressing and also this creamy Alfredo sauce, so why not try my hand at some homemade coffee creamer using this healthy, useful nut.
It really couldn’t be easier! The nice thing about using the cashews is ZERO straining. That means no cheese cloth or nut milk bag to fiddle with or rinse out, etc.
The only downside is the time spent on soaking. I soaked my cashews in filtered water overnight and this is what renders them nice and soft for blending.
You don’t even need a high powered, fancy blender! I used my bullet blender and the result was a smooth, velvety cream.
If you’re wondering why exactly I’m putting myself through this deprivation, it’s a candida thing. After some recent testing I learned that a round of antibiotics taken due to oral surgery wiped out the good flora in my gut and unfortunately I replaced that good flora with some not so good flora.
Anyways, for now it’s no dairy and no sugar (even honey and maple syrup. Eeep!) until this is cleared up. TMI? Sorry guys.
I hope you all enjoy this yummy alternative to cream.
- 3/4 cup raw cashews
- 3/4 cup filtered water
- 1/2 tsp vanilla
- 1/8 tsp sea salt
Place the cashews in a bowl and cover them with filtered water. Let these soak for 4 hours or over night.
Add the soaked cashews to your blender with the 3/4 cup filtered water, vanilla ad sea salt.
Blend until creamy adding more water if necessary to reach your desired consistency.
Store in a lidded glass mason jar in the fridge for up to a week.