Cashew Coffee Creamer
This plant-based Cashew Coffee Creamer is almost as good as the regular kind - you won't even miss the dairy! Adapted from Kitchen Treaty.
Servings: 20 servings (about 2 ½ cups)
Calories: 58kcal
Ingredients
- 1 cup raw unsalted cashews
- Water
- ½ cup maple syrup
- 1 teaspoon vanilla paste or extract
- ½ teaspoon sea salt
Instructions
- Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
- Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add in two cups of water, the maple syrup, vanilla, and sea salt, and blend on high until very smooth—about three minutes.
- Store in covered container in the fridge for up to 10 days. The cream will get thicker as it cools.
Video
Notes
Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.
Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil and continue boiling for 10 minutes. Drain and rinse before proceeding.
You may want to add more or less maple syrup depending on how sweet you like your cup of coffee.
Cashew creamer does tend to separate from coffee when it’s cold out of the fridge. I like to warm mine up just to take the chill out, and then mix it with my coffee. No separation issues!
Nutrition
Serving: 2tablespoon | Calories: 58kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 60mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 5g | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.4mg
