Monday, 29 June 2015

Cashew Coffee Creamer


Coffee. A cup enjoyed slowly on a Sunday morning. Or a cup at work to get going with the tasks of the day. I tend to feel slightly unbalanced if I drink to much coffee, but I don't want to be without a cup in the morning at the moment. I always used to drink my coffee black, but now I like it more with a generous splash of plant milk. For an extra luxurious and creamy cup of coffee I love to use this cashew coffee creamer instead of milk. It also tastes amazing in tea.

This recipe for coffee creamer is incredibly simple and follows the exact same principle as for nut milks, but with less water for a creamier consistency. Cashews are perfect in this recipe as they are very naturally creamy. They are also very nutritious with lots of healthy unsaturated fatty acids and minerals like iron, copper, magnesium and zinc.



Cashew Coffee Creamer

1 cup cashews, unroasted and unsalted
2 cups water

1. Soak the cashews in a bowl of water overnight.
2. Rinse the nuts in water and then put them in a blender with 2 cups of (fresh) water. Blend for a couple of minutes until the creamer is as smooth as possible.
3. Strain through a nut milk bag or sieve. Keep in a glass jar in the fridge.


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