Most bottled coffee creamers, dairy or plant-based, get their body from stabilizers and gums rather than from fat, which is what made cream taste like cream before any of that was added. Soaked cashews blend into something rich enough to carry a cup of coffee on their own, so nothing else needs to be doing the work.
Ingredients
- 1 cup raw cashews
- 2 cups filtered water, plus hot water for soaking
- 2 pitted Medjool dates or 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Cover the cashews in hot water and let them soak for 1 hour, or in room-temperature water overnight. Drain and rinse well.
- Add the soaked cashews, 2 cups fresh water, dates or maple syrup, vanilla, and salt to a blender.
- Blend on high for 60 to 90 seconds, until completely smooth with no grit left.
- Pour into a clean bottle or jar with a lid.
- Shake well before each use. It will separate slightly in the fridge, which is normal for a creamer with nothing added to stop that.
Nutrition Facts (per 2 tbsp serving)
| Calories | 50 |
| Total fat | 4g |
| Total carbohydrates | 3g |
| Dietary fiber | 0.3g |
| Protein | 1.3g |
| Sodium | 20mg |
Why This Is Good for Your Gut
A one-ounce serving of raw cashews carries about 12.5 grams of total fat, only 2.2 grams of it saturated, which is enough fat to build real creaminess without needing carrageenan, gums, or other stabilizers to fake that texture.[1] Skipping those additives matters for anyone whose gut reacts to them, and it keeps the ingredient list down to five things you could all name.
This keeps for 5 to 6 days in the fridge in a sealed container. Give it a good shake before pouring, since separation is just the cashew fat settling out, not a sign it's gone off. If you want a dairy-free option without cashews, the Coconut Cream Cold Brew Creamer is a good alternative.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
