Simple Cashew Milk (creamer)

My Simple Cashew Milk is the only creamer I want in my iced coffee this summer. It’s creamy, thick and so EASY! I promise, no straining, no double-blending…just once and done. This recipe is easily customizable too, so let’s start playing and sipping!

First of all, I have to say THANK YOU. The response I got from my open and honest post about blogging were overwhelmingly beautiful. I got tons of kind compliments and words of advice over on Instagram and I appreciate you for taking the time to write out your feelings too. 

You all know I am a coffee fanatic. At any one time there will be three different kinds of hot or cold coffee in my kitchen. Not to mention at least two different milks or nut-based creamers. I love variety and options.

I started blending my own Simple Cashew Milk creamer after I totally ran out of almond milk and the opened can of coconut milk I had stashed in my fridge. Emergency situation.

Here’s how simple it is: put cashews into a jar, fill that jar with water to soak for a couple hours, strain that, dump those cashews and more water (and a tiny pinch of sea salt) into your blender, blend, pour back into jar. Ummmm…

I’m not even kidding, that’s the gist of it all.

Ready to customize it all though? Simple is amazing, yes, but custom can be so fun!

Sweetness can be thrown in with: a date soaked with those cashews, a drizzle of honey, a drizzle of maple syrup, agave…you get it.

And there are even a few other nuts/legumes that can be blended without straining too. I haven’t tried many, so you may know of more than I do, but we keep it to: macadamia nuts, walnuts and coconut. So, if you love any of those and have them on hand swap out ¼ cup of your cashews for ¼ cup of one of those! I’ve made the cashew walnut milk and it was SO good!

Got it?

Ok, I’ll drop the “recipe” below, but once you start making it and dumping things in and out of the same giant jar or pyrex, you’ll realize how crazy easy it is (notice how I planned it all out for minimal dishes?).

Simple Cashew Milk (creamer)
Recipe by Melissa @ Treats With A Twist

INGREDIENTS
1 cup raw cashews
pinch sea salt
½ tsp. vanilla extract

METHOD
Place your cashews in a large jar or bowl and fill with filtered water. Let soak for 1-2 hours. Drain and rinse the cashews and rinse out your jar.
Transfer the soaked cashews to your blender. Add 2 cups of filtered water, the vanilla and pinch of sea salt. Blend, starting low and then slowly increase speed to high, until the milk is creamy and not grainy. This is around 2 minutes of blending.
Pour the milk back into your jar. Done! Enjoy!

NOTES
Use your cashew milk within a week.
You can sweeten it with a touch of honey or maple syrup or by adding a soft date to the blender too.
Use cashew milk in oatmeal, smoothies, lattes, iced coffee…

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To print this recipe copy and paste the text into a new document and hit print. It’s old school and it works.

Need a drink to use this? Try my Iced Mint Latte! Also, wouldn’t this liquid magic be amazing on homemade granola?