Rich Creamy Cashew Creamer Recipe
The ultimate creamy delight, this Rich Creamy Cashew Creamer Recipe transforms your coffee experience into something extraordinary. With its smooth, rich texture and customizable flavors, every cup feels special. Perfect for those seeking an easy, plant-based alternative to traditional creamers, this recipe is a must-try!
Equipment
- Large Pot
- Blender
Ingredients
- 1 cup cashews raw and unsalted
- 1 cup water up to 2 cups, depending on the consistency you prefer; plus additional water for soaking
- 1 teaspoon pure vanilla extract optional
- pinch salt optional
Instructions
- Begin by placing cashews in a large jar or bowl. It’s essential to use a good amount of water to fully cover the cashews.
- Next, cover the cashews with about 2 cups of boiling water. Ensure all of the cashews are submerged. This soaking process is crucial for achieving that creamy texture.
- Let the cashews soak for about 20 minutes. During this time, they’ll soften beautifully, preparing them for blending.
- Once the soaking time is up, pour the cashews and the soaking liquid into a fine-mesh strainer. Strain away the soaking liquid and give the cashews a good rinse under cold water.
- Drain the water and discard it. Place the drained cashews into the pitcher of a blender.
- Add 1 cup of fresh water to the blender. If you’re using vanilla extract and salt, now is the time to include them. This will create a deliciously flavored base.
- Blend the mixture until it’s completely smooth. This should take about 1 minute. If it’s too thick, add more water a couple of tablespoons at a time to get it moving.
- Adjust the consistency according to your preference by adding additional water, up to another 1/2 to 1 cup or so. I like mine thick and creamy, similar to half-and-half.
- Once you reach the desired consistency, give it a taste and adjust flavors as needed.
- Use your homemade creamer in coffee just as you would any other creamer. It will keep refrigerated in an airtight container for about 5 days. If it separates in the fridge, simply shake before pouring.
Notes
- Tip 1: I’ve updated this recipe to use more cashews (1 cup instead of 1/2 cup) and to start out with a bit less water than before.
- Tip 2: It's always better to start out with less water – you can always add more, but you can’t take it away!
- Tip 3: I also updated the soaking method; instead of the longer soaking method, I’ve defaulted to the fast (boiling water/20 minute) method.
- Tip 4: I find that’s the one I use most often and figure that might be the preference for readers as well.