Dairy can be problematic for a lot of folks and finding a great replacement to put in coffee can be equally problematic! My sister introduced me to this coffee creamer when I needed a cream sub for my morning coffee and it’s the best dairy free coffee creamer I’ve ever had. It’s super easy to whip up a large batch and then store smaller glass jars of it in the freezer for future use.
Recipe
1 can coconut milk
1 cup cashews (soaked to soften, see notes)
1-2 tbsp maple syrup
1 cup water (more or less to reach desired consistency)
Method
Soak the cashews in a bowl of water overnight. For quick soaking add boiling water to the bowl of cashews for 30 mins. Blend everything in a blender and adjust the amount of maple syrup to taste, and water to desired consistency. Keeps in the fridge for 4-5 days.
