Vegan Cashew Coffee Creamer

Welcome to my first recipe post!

My recipe post philosophy: Recipe first, dumb story later.

Ingredients:

1/2 cup cashews, raw and unsalted
1 cup (plus some more) water
Anything else you like – I used a splash of maple syrup just to add some “complexity.” Some recipes call for a pinch of sea salt. Whatever floats your boat.

Directions:

  1. Submerge the cashews in water and soak for at least 6 hours or overnight.
  2. Drain the cashews and place in a high-speed blender.
  3. Add 1 cup of water, plus any extras.
  4. Blend on the highest setting for a few minutes. If the mixture looks grainy, add a tablespoon more of water.
  5. You have a choice here: You can use a nut milk bag or cloth napkin to squeeze out the liquid into another container. With the cashew dregs left on the napkin, you can scrape them off back into the blender, add more water, and blend again. OR, you can just enjoy as is. There may be a grainy texture to it but it will still be tasty and get the job done.
  6. Place liquid into a container that will confuse your husband and roommate.
20180112_142141.jpg
“Uhh, I think something weird may have happened to your maté.”

Cool Story:

My go-to creamer since giving up dairy has been the soy creamer from Trader Joe’s. I’ve loved it soooo much, but since I’ve been looking to reduce my waste I knew the time had finally come to consider making my own creamer.

Plus, those additives manufacturers put in creamers to make them shelf-stable can become really detrimental over time. (I’m looking at you, carrageenan.)

A lot of creamer recipes call for coconut oil or coconut milk, but the truth is, neither of those ingredients is a whole plant food. And yes, I do consume those things on occasion if there’s nothing else available, but coffee is an every day beverage for me, and I’m not comfortable putting so much saturated fat in something I drink every day – especially when I can make this instead.

I’m excited to keep this recipe in my weekly routine because of how cost-effective it will be. One pint of the Trader Joe’s soy creamer is about $2.25, and I used about one per week. Over a year, that’s $117.

A 40-ounce tub of cashews from Costco, while not waste-free, is one recyclable plastic container as opposed to 52 non-recyclable Tetra-paks. It costs $21.99. It will make 19 batches of this recipe, which is about a pint if you use the extra water like I did. You would buy about 3 (or exactly 2.73) tubs to make this recipe every week for the course of a year. That is an annual cost of $60.18: a savings of almost $57!

57 extra dollars could buy a lot of something, or one pretty nice thing. If you drink creamy coffee every morning like I do, this is the cost-effective way to do it.

One thing I will say is that the appearance of the creamer in the coffee is not perfectly smooth, especially if you don’t shake it up a bit before pouring. It may look grainy. Consider if that’s really a problem for you. If it were milk or something unfamiliar, I’d be worried if my creamer looked like that. But since you saw everything that went into the blender, and you know it’s just tiny chunks of cashew, you should assume it’s perfectly safe. Just stir it up and enjoy!

Please let me know if you try this, and what you think!

20180112_142154.jpg
“Enlarged to show texture”

Stephy

One thought on “Vegan Cashew Coffee Creamer”

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