CASHEW MILK CREAMER.

FEBRUARY 19, 2015 HOW TO MAKE CASHEW MILK COFFEE CREAMER BY KARE BREAKFAST, COFFEE, DRINKS, HEALTHY, KITCHEN HACKS & TIPS, TUTORIALS 48 COMMENTS / LEAVE A COMMENT » Can’t do black coffee? Me either! As much as I would love to, straight-up black coffee – even the really, really high-quality stuff – is borderline vile to me. It’s weird (and awesome) how a splash of cream can transform it into a dreamy wonderland of morning goodness. For years, my creamer of choice was half-and-half. But every once in awhile, I would venture away from half-and-half in search of something healthier. Almond milk coffee creamer is a remarkable substitute; I really like canned lite coconut milk in coffee, too. But lately, all of the other options – and half-and-half too – have taken a backseat to my new love: Cashew Milk Coffee Creamer.

WHY DO I LOVE IT SO? Homemade cashew milk coffee creamer is exceptionally rich and creamy – the closest thing I’ve found to half-and-half so far Cashews already have a touch of natural sweetness, so no additional sweetener is needed It’s so (so!) easy to make – you don’t even need to strain it It’s about as whole-foods as it gets – no weird chemicals or unpronounceable ingredients It’s rich and creamy and utterly divine in coffee. Wait – did I already say it’s rich and creamy? But seriously. It is. How to Make Cashew Milk Coffee Creamer - rich, creamy, and unbelievably easy to make. Ready to try it for yourself? Here’s How to Make Cashew Milk Coffee Creamer. Honestly, though, it’s so easy, it really doesn’t even warrant a tutorial! SOAK YOUR NUTS How to Make Cashew Milk Coffee Creamer - rich, creamy, and unbelievably easy to make. So many possible jokes when writing about nuts, eh? Anyway – ahem – soak those bad boys. You want raw, unsalted, whole cashews. 1/2 cup of them. Place them in a jar or container of choice with an airtight lid (I use a pint-size mason jar) and add water – about 1 1/2 cups or so. Let them sit at room temperature for 4-6 hours, or place then in the refrigerator if you’re going to soak overnight. MAKE YOUR COFFEE CREAMER How to Make Cashew Milk Coffee Creamer - rich, creamy, and unbelievably easy to make. Drain and rinse the soaked cashews and add them to the pitcher of a blender along with 1 1/2 cups water, 1/2 teaspoon pure vanilla extract (optional), and a pinch of salt (also optional). And puree! Whip those nuts into submission. If this is your first time, you might look at the soaked cashews floating in the water and be all … Huh?! How will this become milk? But keep on blending, because soon – in about a minute – you’ll have milky, creamy goodness. Promise. YOU’RE DONE How to Make Cashew Milk Coffee Creamer - rich, creamy, and unbelievably easy to make. That’s it! You’re done! Add a splash to your next mug of coffee and you’ll be a happy camper. You’ll want to keep your Cashew Milk Coffee Creamer in an airtight container in the fridge. Shake it before using it as it may separate a bit as it sits. Your cashew creamer should last a good 5-6 days – make some on Sunday for creamy coffee goodness all week long.

JADOUVAB SWEET CASHEW CREAM.

JADOUVAB SWEET CASHEW CREAM Savory (or Sweet!) Cashew Cream By: jadouvab. The first time I tried cashew cream I thought I was in dairy free heaven. I was in KADUNA, NIGERIA in 2018 in kaduna polytechnic residential and we found a little vegan kaduna restaurant (not what we were expecting !). I was so excited – they offered cheaps with a dairy free creamy sauce drizzled all over it, it was so delicious and I have never forgotten it. When I returned home I made a few batches based on what information I could get out of them then I ate this with everything for a period of time. This can also be made into a sweet cream substitute to drizzle over desserts.

4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5 (4 votes, average: 5.00 out of 5) Login to rate this recipe - Not a member? Join Today INGREDIENTS: 1 cup (150 g) raw cashews 1/2 – 3/4 cup (125 – 190 ml) filtered water (add more water according to consistency desired) Savory Cashew Cream Juice of 1/2 lemon 1/2 tsp. sea salt 1/2 tsp apple cider vinegar (optional) 1 garlic clove (optional) 1 tbsp olive oil (optional) Sweet Cashew Cream 2-4 tbsp honey or pure maple syrup 1/2 tsp vanilla extract DIRECTIONS: Soak the cashews in filtered water for 3 hrs or more then strain. Add the cashews and fresh filtered water to the blender or food processor and blend until smooth. Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth. Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce! Sweet Cashew Cream can be drizzled over fruit and healthy desserts. Prep time: 3 hours (to soak cashews) plus 10 minutes Cook time: 0 minutes Total time: 10 minutes Servings: 16 Nutrition per serving: Calories40 Fat3g Saturated Fat0.5g Cholesterol0mg Sodium20mg Carbohydrates3g Fiber0g Sugars1g Protein 1g Yields and nutritional information are estimated and will vary depending on produce size and equipment