DIY/ Gluten-Free/ Modern Detox Recipes/ Recipes/ Vegan/ Weekly Tip

Finally! A No-Guilt Coffee Creamer that Tastes Good

Untitled design (9)As a fan of cashews and macadamia nuts, I decided to share this recipe with your for #NationalNutDay, which is on October 22nd. Grab the recipe, head to the store, and whip up a batch for your own #NationalNutDay celebration. 
I have been on a bit of a treasure hunt lately, searching for the perfect creamer for my coffee and/or tea. Since I don’t digest dairy very well, I have always gone for non-dairy creamers, but most have a few things that aren’t so great about them, sometimes including the taste.
The first I tried was a few years ago, when I first started drinking coffee. I used Coffeemate or International Delights creamers. While these came in a ton of flavors, they also came with a ton of chemical, artificial flavors, and were mostly made of oil.
So I went for something more healthy. I stopped in the healthfood store and tried soy creamer, almond creamer, and coconut creamer. For the most part, they contained healthy ingredients, while sometimes containing something that wasn’t so great. The flavors were natural, and I usually opted for “original” rather than vanilla or hazelnut. There were still a few problems though. The almond and coconut just didn’t taste very good to me. I tried all brands and the almond was always too sweet. The coconut just had a bit of a funky flavor that I didn’t like. I loved the flavor of the soy creamer, but am trying to cut back on my soy intake due to the added hormones that can be found in it.
I found a lactose-free, organic half+half and decided to give it a try. I loved the taste (and it was actually my first time every trying half+half in my coffee), but wanted an alternative for the days I didn’t want to drink dairy. Even though it was organic and lactose-free, too much dairy can cause digestive, detox, and other problems.Untitled design (11)
I decided to make my own creamer, as thick and flavored as I needed it. I used creamy cashews with nutty macadamias, spruced up with some honey and vanilla, for the perfect thick and creamy coffee creamer alternative I can make anytime I
need it.


Cashew+Macadamia Nut Creamer:
Make 10 servings
1/4 cup raw macadamia nuts
1/2 cup raw cashews
2 cups water
1 tsp vanilla
1 tbsp honey
Soak the cashews and macadamia nuts in 1 cup of water overnight. In the morning,  drain and rinse. Add to a high-speed blender with 1/2 cup water, vanilla, and honey. Blend until smooth and check the thickness. You want it slightly thicker than traditional creamer, but still pourable. Add more water (up to another 1/2 cup) and blend until you reach the desired consistency. You can also play with adding more vanilla or honey to fit your flavor profile.
It should last in your refrigerator for 1-2 weeks, if it’s not gone before then. Use it in your morning coffee or tea, to add a little creaminess to your oatmeal, or anywhere else you use a bit of cream. If its gets hard in the refrigerator, add it and some water to a blender and blend. You can also try adding it to a mixing bowl and whipping it for a whipped “cream”.
What do you like to put in your morning coffee? Give this a try instead and let me know what you think in the comments below.


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