#dairy-free Beverages

Vanilla Cashew Cream

Vanilla Cashew Cream
ingredients
all
1 cup raw cashews
soak in water for 1 hour
1 Tbs. coconut oil
sea salt
a pinch
1/4 tsp vanilla extract
or scrape the seeds from half a vanilla bean
5 drops stevia extract
or sweeter of choice to your taste
cookware
  • Vitamix
Cashew milk is the easiest to start with learning to make your own, and this is so tasty you won't want to go back to store bought. They only require minimal soaking and no straining to make a rich and creamy dairy alternative.
1
after soaking the cashews for an hour pour off the water and place the nuts in your blender. cover with fresh water to the 4 cup line of the pitcher.
2
add the coconut oil, salt, vanilla and sweetener.
3
begin blending, slowly increasing the speed to full power. let 'er rip for about 1 min. or until you feel the cream getting warm by placing your hands on the outside of the blender pitcher.
4
pour the cream in to a clean glass jar (or directly in to your coffee!) and allow to chill uncovered in the refridgerator before replacing the lid. Quick chilling will help increase the shelf life.
5
this will only last in the fridge about 1 week because there are no preservatives, so experiment with a half size batch if you don't use that much.
source: Jenna Baker
notes
This recipe makes something like light half and half. If you want something lighter go with more water and for a richer cream, use less water.