Do any of you follow along on my Insta Story adventures? It’s probably become my new favorite place to connect with you all! A few weeks ago I posted that I was making a dairy free cashew milk creamer and I can’t even tell you how many requests I got for the recipe. I wanted to try it a few more times before sharing, but here it is! I hope you all like it! The best part is that, besides being delicious, it’s also incredibly easy to make!

Cashew Milk Creamer

INGREDIENTS

1 cup cashews

flavoring:

pinch of Himalayan pink sea salt

1 tsp vanilla extract {this is my favorite kind to bake with!}

1/2 vanilla bean pod {optional}

DIRECTIONS

Soak cashews with 1/2 cup of filtered water for 3-4 hours. Then strain, discarding water. Add cashews to the blender along with 1 cup of fresh filtered water, a pinch of Himalayan sea salt, 1 tsp vanilla extract and seeds from 1/2 vanilla bean. Blend until smooth and add more water by the tablespoon until you get a consistency you like. I usually add about 4 additional tablespoons of water which equals 1/4 cup of water. Store in a glass jar in the fridge for 5-7 days.

My favorite thing about this recipe is that you can customize the flavor. Maybe you’d prefer maple syrup to the vanilla extract, or you want to add a little bit of cinnamon. Play around with it and have fun! Also, another plus to this recipe is that you don’t have to use a cheesecloth like you would for almond milk. You can just blend and store.

If you try this cashew milk creamer I’d love to know what you think! The texture is a little thicker and creamier than traditional creamers but I love it! Have any of you made something like this before?

xox