Cashew Cream for Coffee

Name: Cashew Cream for Coffee
Prep time: 8 h
Cook time: 5 min
Total time: 8 h 5 min
Yield: 4 Cups
Ingredients: 2 cups cashews, Roasted and Unsalted, Soaked for 8 Hours; 1 cup medjool dates, Pitted and Soaked for at Least 1 Hour; 1 cup almond milk (or Milk of Choice); 1/4 cup water; 1 teaspoon vanilla extract or 1 teaspoon flavoring

⏱ 485 mins 🍽 4 Cups 🏷 Nuts

This recipe creates a rich and smooth cashew cream, perfect for adding to your coffee. It involves soaking cashews and dates before blending them with almond milk, water, and vanilla. The result is a naturally sweetened, dairy-free creamer that you can store in your fridge. It is a straightforward plant-based alternative to traditional dairy creamers.

Ingredients

2 cups cashews, Roasted and Unsalted, Soaked for 8 Hours
1 cup medjool dates, Pitted and Soaked for at Least 1 Hour
1 cup almond milk (or Milk of Choice)
1/4 cup water
1 teaspoon vanilla extract or 1 teaspoon flavoring

Method

Soak the cashews in water for a minimum of 8 hours, or use hot water for 1-2 hours.
Separately, soak the pitted Medjool dates in water for at least 1 hour.
Drain all the water from the soaked cashews and dates.
Transfer the drained cashews and dates into a high-powered blender.
Add the almond milk, water, and vanilla extract to the blender.
Blend the mixture thoroughly until it becomes completely smooth, using the tamper to push ingredients down as needed.
Pour the finished cream into a storage container.
Keep the container refrigerated and use the cream as a coffee creamer.
The cashew cream can be stored in the refrigerator for up to 2 weeks.

Nutrition (per serving)

Sodium439700 mg

Recipe details

CategoryNuts

Authordi3moose