Dairy Free Vanilla Coffee Creamer
Prep:
60 minutes
|
Cook:
4 minutes
10
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Ingredients
12 ounces (3¼ cups) raw cashews, or cashew pieces
3 pitted medjool dates
4 cups filtered cold water
½ vanilla bean, seeds scraped out
small pinch of sea salt
½ can full fat coconut milk, shaken up to mix the fat with the water
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340 grams raw cashews, or cashew pieces
3 pitted medjool dates
944 ml filtered cold water
½ vanilla bean, seeds scraped out
small pinch of sea salt
½ can full fat coconut milk, shaken up to mix the fat with the water
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Soy Free
Instructions
- Place the cashews and dates in a bowl and fill it with enough hot water to cover the nuts.
- Soak for 1 hour then drain and rinse the cashews and dates.
- Add them to a blender with 4 cups (944 ml) fresh, filtered water.
- Blend on high for 60 seconds, until very smooth.
- Place a piece of cheesecloth in a mesh strainer and pour the cashew milk through to strain out some of the pureed cashews. Gather the cheesecloth together and squeeze to release the remaining liquid.
- Return the strained liquid to the blender. Add the vanilla bean seeds, salt, and coconut milk. Blend for 30 seconds to incorporate.
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Nutritional Info
Storage
Store in an airtight container in the refrigerator for 1 week.
Notes
Used with permission from
Danielle Walker - Against all Grain
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