This past week there was a coffee creamer shortage across Canada. I have no idea why, but I sure is well aware I didn’t like it. My sweet creamy coffee is a daily joy for me. Black coffee is not my thing( I don’t know how you people do it ). Regular non-dairy milks are too thin and sometimes even curdle when you add them to coffee … ew.
This was a problem I had to resolve immediately, and so I hit the kitchen and set to constructing my own coffee creamer. And then it happened. Somehow, a magical combination of morning pre-coffee haze and a toss-things-into-the-blender approach resulted in the best cashew coffee creamer ever !! No seriously , no more store-bought for me, homemade cashew coffee creamer from now on. Yassssss !!
This is legit. This cashew coffee creamer is improbably rich and creamy, so easy to make, entirely customizable to your own taste predilections, and if you are lucky enough to have a high-powered blender( such as a Blendtec, Vitamix, or Breville) you are able to flog this up in the time it takes to boil the kettle. So as long as you have raw cashews on hand, you are able to never run out of yummy coffee creamer again!
Don’t worry, if you have a regular blender that isn’t quite as strong, you can still stimulate cashew coffee creamer too, you are able to merely need to set some time aside for soaking cashews.
If you do own a high-powered blender, this step isn’t necessary as the blender will be powerful to make a very smooth cream without soak. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.
To soak the cashews: add the cashews to a bowl, and cover with sea. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
Add the cashews, sea, sweetener( if using ), vanilla extract( if applying ), and salt to a blender. Blend until completely smooth and super creamy with no graininess.
The key is to blend way more than you think you need to. I mix mine for 3- 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I’m done the cashew ointment is actually a little warm from the friction.
Pour into a bottle and store in the fridge until ready to use. That’s it! No straining needed. The cashews are a soft enough nut that they should turn into smooth creaminess and merge right in. Just give the creamer a shake before using, and conjure into your coffee for dreamy perfection.
The Best Cashew Coffee Creamer
Make your own homemade non-dairy easy coffee cream recipe in only five minutes. Super rich and peaches-and-cream. Customize to your own taste preferences for the best coffee creamer you’ll ever taste!
1 beaker raw cashews,( softened if needed( see instructions )) 1 1/4- 2 cups sea (* see notes) 1- 6 tablespoons sweetener of choice- agave, maple syrup, brown carbohydrate, lily-white sugar, low-grade calorie sweetener (( optional)* see notes) 1/2- 1 teaspoon vanilla extract (( optional )) 1/8 teaspoon salt
To soften the cashews( optional ):
If you do own a high-powered blender, this stair isn’t necessary as the blender will be powerful to make a extremely smooth cream without immerse. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.
To soak the cashews: add the cashews to a bowl, and cover with sea. Let soak for a minimum of 6 hours and up to 48 hours until extremely tender. Drain and rinse cashews before using.
To stir the cashew coffee creamer:
To make the best cashew coffee creamer: Add the cashews, ocean, sweetener( if employing ), vanilla extract( if utilizing ), and salt to a blender. Blend until entirely smooth and super creamy with no graininess. The key is to blend way more than you think you need to. I mix mine for 3- five minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I’m done the cashew cream is actually a little warm from the friction.
Pour into a bottle and store in the refrigerator until ready to use, it should keep for about 1 week in the fridge. Always give the creamer a shake before using.
For the liquid: I recommend commencing with 1 1/4 beakers water which will make a very rich cream, and adding more water if needed to reach wanted consistency.
For the flavourings: sweeteners and vanilla are optional. I recommend starting with smaller sums of sweetener and vanilla to start as you can always add more to savor later.
My personal favourite proportions are 1 1/4 cups liquid, 4 tablespoons sweetener, and 1 teaspoon of vanilla extract for an extra-rich sweet French vanilla creamer.
Bonus tones: select different coffee syrups or extracts for endless tone combinings. Hazelnut, chocolate mint, and peppermint all seem super delish! Merely make sure to check that it’s vegan before buying.
* Calories are based on one serving( about 2 tablespoons) without added sugars since they can vary in calories.
Read more: itdoesnttastelikechicken.com