Description
Skip the overpriced store-bought coffee creamers and try this easy (and healthier!) homemade alternative. This cashew coffee creamer is rich, silky-smooth and takes just 5 minutes to make - no straining, no fuss. Once you try it, you might never go back!
Ingredients
Units
Scale
- 1 cup raw cashews, ideally soaked in advance
- 1 1/2 cups filtered water
- 2 large soft Medjool dates, pitted
- 1/4 teaspoon salt
- 1/4 teaspoon pure vanilla extract (optional)
Instructions
- Drain and rinse the soaked cashews (if soaking).
- Add all ingredients to a high-speed blender and blend on high for about 1 minute until the mixture is completely smooth and creamy.
- Add more water if you prefer a thinner consistency and blend again (if you skip soaking the cashews, add an extra 1/4 cup of water).
- Enjoy! Store the rest in an airtight container in the refrigerator for 4-5 days.
Equipment
Buy Now → Notes
Make sure the airtight container has a tight-fitting lid. The key to longer freshness? Fill it to the top to minimize air exposure, which is what causes it to spoil faster. It should keep well in the fridge for 4-5 days, or freeze in small containers or ice cube trays for about a month. You could even store it in an ice cube tray and pour your ice coffee overtop the creamer cubes to avoid a watered down iced coffee latte.
- Prep Time: 5
- Category: Beverage
- Method: Blender