This healthy homemade coffee creamer is so delicious that you’ll never want to go back to the store-bought stuff again. Be sure to use raw cashews (unsalted and not roasted) – Roasted or salted cashews will give you a pretty funky tasting milk.
1/2 cup raw cashews soaked at least two hours and up to 12 hours
1.5 cups purified water for blending more for soaking
1 tablespoon raw honey OR real maple syrup
1 pinch of sea salt
1 tbsp raw honey Optional
1 tsp vanilla essence optional
This recipe makes about 12 ounces.
Soak your cashews for at least two hours to soften them, I even prefer at least four hours. You can also soak them overnight – up to 12 hours – for an even easier recipe, just soak them before you go to bed and whip up your cashew milk in the morning. You can soak them at room temperature or in the refrigerator, if I soak longer than four hours I usually pop them into the fridge. You don’t have to tightly cover the container, but I usually put something over it to keep the dust out if I have it on the counter.
Drain your soaked cashews and discard the soaking liquid. Rinse well.
Place all ingredients in a high-speed blender. Turn the blender to the lowest setting and turn on, then slowly work your way up to a higher setting. Blend until smooth, about 2 minutes.
Make as much as you need for the week on Sunday, it will keep in the refrigerator in a mason jar for about a week.