Cashew Coffee Creamer
A creamy, dairy-free coffee creamer made with wholesome cashews, maple syrup, and a hint of vanilla. This homemade cashew creamer is easy to make and a perfect addition to your morning coffee!
Ingredients
- 1 cup raw cashews soaked
- 3 cups filtered water plus extra for soaking
- 2 –3 tbsp maple syrup or honey adjust to taste
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ½ tsp cinnamon
Instructions
- Soak cashews in water for 4+ hours or overnight. Drain and rinse.
- Blend soaked cashews with 3 cups fresh water until smooth, about 2 minutes.
- Strain mixture through a nut milk bag or fine mesh strainer into a bowl.
- Add maple syrup, vanilla, salt, and cinnamon (if using) to strained liquid. Mix well.
- Store in an airtight jar in the fridge. For thicker creamer, add less water next time.
Notes
This creamer stays fresh for 5–7 days in the fridge. For longer storage, freeze in ice cube trays and thaw overnight before use. Shake before pouring into your coffee for a smooth texture.