The Best Cashew Creamer
The Best Cashew Creamer You’ll Ever Taste & The Perfect Dairy Free Creamer For Your Coffee!
As a self-proclaimed coffee addict, I feel like I am somewhat of an authority on this topic. Dairy has always bothered me, but the weak and watery dairy free creamers I buy on the shelf just don’t cut it for me. And, trust me, I’ve tried every.single.one! Not to mention, they’re $5 for a creamer that will last me one day. So, to me, a stomach ache after my morning cup o’ joe seemed to be worth it. Until now…
Recently, I took the Everylywell Food Sensitivity Test and discovered that I am, in fact, sensitive to dairy (original post HERE). Once I saw my sensitivity in black and white, I decided I’d give dairy free a go for 30 days and see how I feel. A week in, and I am already noticing a HUGE difference!
My biggest form of dairy intake has always been my coffee, iced lattes, etc. I’m not a big cereal, or drink-a-glass-of-milk person. So I needed a substitute because, well I’m an addict, and also coffee brings me an indescribable joy throughout the day. I fall asleep looking forward to my morning coffee. I also look forward to my afternoon coffee concoctions while the kids are in quiet time more tan anything else in my day.
Alright, before you call a therapist, I already admitted I’m addicted. Admission is the first step, right? All that to say, if there is a worthy non-dairy creamer out there, this is the only one.
On top of it being creamy and delicious, it’s super easy! You only need a few tools. A nutmilk bag strainer and a high-speed blender. I use a Vitamix but you can use any high speed blender. So, without further ado, this is how you make it!
Soak Cashews for 2-3 Hours
Measure out 1 cup of raw cashews and put in a 4 cup pyrex pitcher or bowl. Cover with water and soak for 2-3 hours. If you’re soaking overnight, place them in the fridge to soak.
Drain and Rinse Cashews
Drain the cashews and rinse with cold water. Place the nuts in your blender.
Blend
In your blender, top the cashews with 2.5 cups of filtered water, a pinch of salt, 1/4 tsp cinnamon, and 1/4 tsp vanilla extract. Cover and blend on high for 1 full minute.
Strain
Line a pitcher (I use a 4 cup pyrex pitcher) with your nutmilk strainer bag and pour the blended milk through the bag to ensure no nut pieces are in the milk. Store in an airtight container in the fridge.
And there you have your OWN creamy, dreamy, cashew creamer! The stomach aches aren’t worth it. I promise!
The Best Cashew Creamer
Equipment
- 4 cup pyrex pitcher or other glass pitcher
- High Speed Blender
- nutmilk strainer bag (linked in post)
Ingredients
- 1 cup raw cashews
- 3 cups filtered water *for soaking
- 2.5 cups filtered water *for blending
- pinch salt
- 1/4 tsp cinnamon optional
- 1/4 tsp vanilla extract optional
Instructions
- Measure out 1 cup of cashews into a 4 cup pyrex measuring pitcher (or something similar).
- Cover with 3 cups filtered water and set aside to soak for 2-3 hours. If soaking over night, place in the fridge.
- Strain cashews and rinse with cold water. Place nuts in blender.
- Add 2.5 cups filtered water, pinch of salt, cinnamon, and vanilla to the blender.
- Cover and blend on high for 1 full minute.
- Line the 4 cup pyrex pitcher (or similar) with the nutmilk strainer bag (linked in post). Pour the milk through the strainer and into your pitcher to assure no nut pieces remain.
- Transfer milk into an airtight container and store in the fridge up to a week.
