Cashew Coconut Coffee Creamer

I have been a vegetarian for over 20 years.  I went vegan about 3 years ago.  One of the hardest parts for me was giving up half and half in my coffee.  I did not like any of the store bought vegan creamers.  They didn't stay "up" in my coffee and I did not like the flavor...I missed the creamy deliciousness of my morning cup of coffee.  After experimenting with many different recipes here is where I found my "half and half" minus both halves...I hope you enjoy.

  • 1 cup raw cashews, soaked overnight then drained and rinsed
  • 1-3/4 cups filtered water
  • 1/4 of a can of full fat coconut milk; open the can and blend well preferably in a nutribullet
  • pinch sea salt
  • optional: flavoring ie. vanilla extract, almond extract

Place cashews and water in a blender and blend on high until smooth (you may need to add more water if the consistency seems to will thicken in the refrigerator slightly.)  Add pinch of sea salt and coconut milk and continue to blend on high. Lower speed and add your flavoring.  Pour in airtight container and store in refrigerator.  Lasts about a week.