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.