CASHEW COFFEE CREAMER (MY FAVORITE VEGAN CREAMER!)
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
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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