Cashew Coffee Creamer My Favorite Vegan Creamer Recipes
PUMPKIN SPICE CASHEW COFFEE CREAMER
Rich and creamy vegan non-dairy pumpkin spice coffee creamer! It's so simple - just cashews, pumpkin, spices, maple syrup, and water. Cozy up!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 6
Steps:
- Place cashews in a bowl. Cover with water and let soak overnight. Alternately, use the quick-soak method by boiling the water first. Soaking time will be reduced to 20-30 minutes.
- Strain and rinse cashews. Discard soaking water. Add soaked cashews to the pitcher of a blender (preferably high-speed like Vitamix). Add 1 1/2 cups water, 2 tablespoons maple syrup, pumpkin puree, pumpkin pie spice mix, and salt. Puree until completely smooth, about 1 minute on high.
- Taste and add more pure maple syrup if desired. I don't like super sweet coffee creamer, and I find that about 3 tablespoons total is my sweet spot. No pun intended.
- The following step is completely optional, but if you'd like an extra smooth creamer, you can strain it through a nut milk bag or a fine-mesh sieve lined with cheesecloth (the nut milk bag is much easier). But I usually skip this step.
- Use the creamer right away, or pour it into an airtight container and refrigerate until ready to use. I stir about 2-3 tablespoons into each cup of coffee. Keeps for about 5 days. It may separate a bit in the fridge; simply give it a shake before using.
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- If you do own a high-powered blender, this step isn't necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
- To make the best cashew coffee creamer: Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess. The key is to blend way more than you think you need to. I blend mine for 3 - 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I'm done the cashew cream is actually a little warm from the friction.
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- Place cashews in a glass measuring cup and cover with 1/2 cup of water. Let soak for at least 4 hours, preferably overnight. If overnight, cover with water at night and make creamer in the morning.
- Blend on high speed until smooth and creamy. Add the remaining water to adjust consistency, if desired.
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