The creamiest vegan coffee creamer – homemade cashew milk! Super tasty and so much better than the stuff in the stores. Only five ingredients.
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
1 cup of cashews (soaked for 20 minutes)*
3 to 4 medjool dates (pitted)
1/4 tsp of cinnamon
1/8 tsp of vanilla extract
3 cups of water (if you like it creamier/thicker, maybe use 2.5 cups at first and add more as needed)
pinch of Himalayan salt (optional)
Place cashews in a bowl and cover with water for 20 minutes. If you don’t have time to soak and you have a powerful blender such as a Vitamix, you can go ahead and skip this step.
To the blender add: Cashews, dates, cinnamon, vanilla extract, and salt. Blend until all ingredients are well combined and you achieve a “milk” consistency.
Drink as is, or pour into a nice hot cup of coffee and enjoy!
I have made this milk using “not soaked” cashews and it worked just fine. I usually try to soak my cashews for at least 20 minutes beforehand (because it helps with digestion and it wakes up the enzymes in the cashews), but if you don’t have time you can skip this step. However, if you do not have a powerful blender such as a Vitamix, I strongly recommend that you soak the cashews to help out the blender and to achieve a creamier, smoother, consistency. There shouldn’t be any chunks or pieces of cashews left over.
Store your left over milk in an airtight container like mason jars or milk jugs. Will last about 2 to 3 days only so make sure to enjoy while fresh!
If you want this to be very creamy and thick, use 2 to 2.5 cups of water. 3 cups will still be great as a creamer but will have a thinner consistency.
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