Dairy-Free Vanilla Cashew Creamer Recipe
Are you working to eliminate dairy from your diet and in need of a creamy "milk" to add to your morning coffee or tea? I've been making this dairy-free cashew creamer for over a decade and never get tired of it! I don't drink coffee but like to add it to turmeric-ginger spice tea, Dandelion Root Chai, roasted dandelion root tea, and sometimes a maca hot chocolate drink I make.
I know many people who follow a paleo diet and like to add coconut milk or coconut cream to their tea or coffee, but every time I try this I'm quite repulsed by the overwhelming coconut flavor! This cashew creamer does not overpower the beverage that it is added to, yet still offers a warm, rich flavor. If you own a high-powered blender then you can whip up this recipe in minutes, if not you will need to soak your cashews for a few hours in a bowl of water (and then drain) before blending. Another option, if you don't own a high-powered blender or are out of raw cashews, is to add a large spoonful of raw cashew butter to your blender along with 1 to 2 cups of water (plus the other ingredients below) and blend into a creamy milk! I do this on occasion if I'm out of cashews and the milk is so smooth creamy.
Even though this dairy-free cashew creamer is so rich and creamy, it is actually full of heart-healthy monounsaturated fats! In fact, 82% of the fat in cashews is unsaturated, and about 66% of that is monounsaturated. Cashews are also a great source of some very important minerals, including magnesium, manganese, copper, phosphorus, and zinc!
If you are following the Elimination Diet, then this recipe can be used in Phase 3 during the reintroduction of nuts.
Dairy-Free Cashew Creamer
My children love adding this cashew creamer to ginger-turmeric tea, so I can go through a whole batch quickly with five children! You can also experiment with the ratio of cashews to water—less cashews and more water and you will create a lovely cashew milk! If you cannot find raw vanilla powder at your local food co-op or health food store then you can either replace it with one tablespoon alcohol-free vanilla extract, or order the vanilla powder here online, or omit it altogether.
If you don't think you will use this much creamer within three to four days of making it then I would suggest making a half batch, as I've found it can start to spoil by day four or five.
- Place all ingredients into a high-powered blender and blend until ultra smooth and creamy.
- Be sure to place the blender lid on tight before blending, and let the blender run for about 60 seconds to make sure that all the cashew pieces get broken down.
- Add more water for a thinner creamer.
- Pour cashew creamer into a clean glass jar, cover tightly with a lid, and immediately store in your refrigerator until ready to use.
Yield: about 2 ½ cups
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Hi there,
The cashew creamer will last 4-5 days in a covered glass jar in your fridge. 😊
How long will this last in the refrigerator. Thanks.