How to Make Cashew Milk Coffee Creamer

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.

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

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

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

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.

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Yield: 2 cups creamer

How to Make Cashew Milk Coffee Creamer

Prep: 4 hours 5 minutes

Total: 4 hours 5 minutes

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.

Ingredients:

• 1/2 cups raw unsalted whole cashews
• 2-3 cups water, divided (1 1/2 cups for soaking, the rest for blending)
• 1/2 teaspoon pure vanilla extract (optional)
• Pinch salt (optional)

 

Directions:

1. Place cashews in a 2-cup or larger jar or container with airtight lid. Cover with 1-1/2 cups water. Replace lid and let sit at room temperature 4-6 hours, or refrigerate overnight.
2. Drain the water and discard. Place drained cashews in the pitcher of a blender. Add 1/2 cup water (you’ll add more in a minute), 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 cup or so, until it’s reached the consistency you like. I go for a rich and creamy, half-and-half-ish thickness.
3. Use in coffee just as you would any other creamer. Keeps refrigerated in an airtight container for about 5 days.

All images and text ©Kare for Kitchen Treaty.

Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.