Vegan Coffee Creamer


1/2 cup raw cashews
1 1/2 cups purified water, plus more for soaking

Small pinch sea salt 
2 tablespoons 
coconut oil 
3 tablespoons 
full-fat coconutmilk
1 tablespoon
 raw honey, or more to taste

Place cashews in a large bowl, cover fully with purified water and soak overnight.

Drain soaked cashews and discard soaking liquid. Rinse well.

Place cashews, 1 1/2 cups water, and salt in a high-speed blender. Blend until smooth.

Line a strainer with cheesecloth and place over a bowl. Pour the cashew mixture intothe strainer. Press all the cashew milk from the strainer, and discard the solids.

Return cashew milk to cleaned blender and combine with coconut oil, coconut milk, and honey. Blend until well incorporated.

Store in fridge up to 3 days.

Vanilla Creamer
For a vanilla flavored creamer, stir in 1 teaspoon of vanilla extract into the finished creamer.

Hazelnut Creamer 
For a hazelnut creamer, replace the cashews with the same amount of raw hazelnuts.

Chocolate Almond Creamer 
For a chocolate-almond creamer, add a teaspoon or two of raw cacao to the blender at the same time as the coconut oil, coconut milk, and raw honey. Stir in 1/4 to 1/2 teaspoon of almond extract at the end.


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