Cashew Cream For Coffee Food
CASHEW COFFEE CREAMER (MY FAVORITE VEGAN CREAMER!)
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.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 4
Steps:
- Place cashews in large jar or bowl. Cover with about 2 cups of boiling water, making sure all of the cashews are submerged. Let soak for 20 minutes. Pour cashews and liquid into a fine-mesh strainer to strain the soaking liquid. Rinse.
- Drain the water and discard. Place drained cashews in the pitcher of a blender. Add 1 cup of water, 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 1/2 to 1 cup or so, until it's the creamer is consistency you like. I go for a rich and creamy, half-and-half-ish thickness. But also know that your cashew creamer will thicken in the fridge.
- Use in coffee just as you would any other creamer. Keeps refrigerated in an airtight container for about 5 days. It might separate in the fridge; simply shake before pouring.
Nutrition Facts : ServingSize 2 tablespoons, Calories 41 kcal, Sugar 1 g, Sodium 11 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 2 g, Protein 1 g
CASHEW CREAM FOR COFFEE
Make and share this Cashew Cream for Coffee recipe from Food.com.
Provided by di3moose
Categories Nuts
Time 8h5m
Yield 4 Cups
Number Of Ingredients 5
Steps:
- Soak cashews in water for at least 8 hours, or hot water for 1-2 hours. Soak Medjool Dates for at least 1 hour in water. Drain Cashews and Dates. Place all ingredients in a high powdered blender and blend until smooth. Will have to use tapper to push ingredients down while blending. Pour into container and keep refrigerated. Use as a coffee creamer.
- Will keep for up to 2 weeks.
Nutrition Facts : Calories 499.9, Fat 31.9, SaturatedFat 6.3, Sodium 439.7, Carbohydrate 50.1, Fiber 5, Sugar 26.9, Protein 11.4
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- 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 soaking. 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 water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
- To make the best cashew coffee creamer: Add the cashews, water, sweetener (if using), vanilla extract (if using), 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 blend 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 cream is actually a little warm from the friction.
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