Cashew Creamer

I’m picky when it comes to what to put in my coffee. It has to be creamy, delicious, help to cut the acidity of the coffee, and, of course, plant-based. This one has it all! This recipe was shared during The Plant Fed Gut certification class by Registered Dietician Dahlia Marin from @marriedtohealth. It takes advantage of the creaminess that comes from blending raw cashews with water. Basically, you are making your own cashew milk! Make sure to purchase raw cashews because the ones that are already roasted will not have the same effect. Most cashews in the stores are roasted. But it’s well worth the effort to find a good source for raw. This creamer would make a great base for any “cream-based” soup, just leave out the dates, or use it as is over granola, cereal, or in baked goods.

Makes about 2 ¼ cups

Ingredients:

¼ Cup raw cashews, soaked in water for at least 4 hours and up to overnight

2 Cups water

4 Pitted dates

Directions:

Rinse and drain the cashews. In a high-speed blender, combine all ingredients and blend until smooth. Use a strainer to strain the creamer. Store in a jar in the refrigerator for up to a week.

Find Dahlia at www.marriedtohealth.com.