PUMPKIN SPICE CASHEW CREAMER RECIPE - (4.6/5)

Pumpkin Spice Cashew Creamer Recipe - (4.6/5) image

Provided by Kathy_Hester

Number Of Ingredients 8

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1 cup raw cashews
1 1/2 cups water, for cooking another 1 1/2 to 2 cups water, for blending
1/4 cup plus 2 tablespoons coconut sugar (or your sweetener of choice, to taste)
2 teaspoons to 1 tablespoon cinnamon, to taste
2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cloves
pinch salt, optional

Steps:

In a small 1 1/2 to 2 quart slow cooker add cashews and cooking water. Cook 8 to 9 hours on low or 3 to 4 hours on high. Alternatively you can cook them on the stove in a small saucepan for about 20 minutes over medium heat. I find that the water gets a little murky, so I like to drain the cashews and add fresh water to blend into the creamer. Once you drain the water, add the cashews, 1 1/2 cup water for blending, sugar and spices. Blend until creamy smooth. Add more water if you'd like a thinner creamer - 1 1/2 cup of water makes it thick and it will thicken up more once you put it in the fridge. (Or you could use 1 cup of water first, pull out some of the thick creamer for a pie or ice cream topping - then add the rest for your coffee creamer!) Store in the fridge for up to 7 days.