After taking a long break from coffee due to anxiety, I started drinking it occasionally. Since dairy still gives me rashes, I needed to use a non-dairy creamer. Having tried some store-bought ones, I decided to make something myself and I’m glad I did since this creamer is so much more delicious.
The advantage of making a creamer yourself is that you know what exactly is in it and the list of ingredients is super short. You can also use organic ingredients if that’s important to you. I actually recommend buying organic as much as you’re able to since pesticides have been proven to adversely affect gut and mental health.
I’m a fan of thicker creamers, so if you’d prefer a thinner one just add a little more water.
Recipe: Cashew Coffee/Tea Creamer (Dairy-Free, Paleo, Vegan)
5
minutes5
minutesIngredients
1 1/2 cups filtered water
1/3 cup cashews (“raw” and preferably organic)
2-3 Medjool dates (pits removed, softened in warm water if hard)*
1/8-1/4 tsp vanilla (optional)
pinch of salt (optional)
Directions
- Add all ingredients to a high-powered blender like a Vitamix. If you don’t have a high-powered blender, soften the cashews in hot water first for an hour or two.
- Blend for around a minute until smooth and creamy.
- Store in the refrigerator for up to 5 days in a glass jar or bottle.
- Shake well before each use.
Notes
- *For more flavor, use 3 Medjool dates.
