Printable recipe cardMore Salt Please
Homemade vegan coffee creamer 3 ways
Original source
More Salt Please on YouTubeA creamy cashew-based vegan coffee creamer prepared in maple almond, pumpkin spice and salted caramel variations.
A creamy cashew-based vegan coffee creamer prepared in maple almond, pumpkin spice and salted caramel variations.
Yield
4 servings
Ingredients
9
Steps
5
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Ingredients
- 1/2 cup soaked cashews
- 1 1/2 cup water
- 1/2 tsp vanilla extract
- pinch of salt
- 3-4 TBS maple syrup
- 1 tsp almond extract
- 1 TBS pumpkin pie spice
- 6 pitted medjool dates
- 1/3 cup warm water
Equipment
- High-speed blender
- Food processor or blender
- Measuring jug
- Covered storage bottles or jars
Method
- Blend the cashew creamer base ingredients (cashews, water, vanilla extract, salt) in a high speed blender until silky smooth.
- For maple almond: add 3-4 TBS maple syrup and 1 tsp almond extract to the creamer and blend.
- For pumpkin spice: add 1 TBS pumpkin pie spice and 3-4 TBS maple syrup to the creamer and blend.
- For salted caramel: blend 6 pitted medjool dates with 1/3 cup warm water, 1/2 tsp vanilla extract, and a pinch of salt until smooth.
- If desired, blend the date paste separately in a food processor or blender, then gradually blend into the creamer until sweet enough.
Helpful tips
- Soak the cashews until soft enough to blend smoothly.
- Blend the base until completely silky before adding flavourings.
- Prepare each variation separately to keep the flavours distinct.
Storage
Keep each creamer variation in a separate covered bottle or jar in the refrigerator and shake before using.
