Dairy can be problematic for a lot of folks and finding a great replacement to put in coffee can be equally problematic! My sister introduced me to this coffee creamer when I needed a cream sub for my morning coffee and it’s the best dairy free coffee creamer I’ve ever had. It’s super easy to whip up a large batch and then store smaller glass jars of it in the freezer for future use.



Recipe:


  • 1 can coconut milk

  • 1 cup cashews (soaked to soften, see notes)

  • 1-2 tbsp maple syrup

  • 1 cup water (more or less to reach desired consistency)


Method:


Soak the cashews in a bowl of water overnight. For quick soaking add boiling water to the bowl of cashews for 30 mins. Blend everything in a blender and adjust the amount of maple syrup to taste, and water to desired consistency. Keeps in the fridge for 4-5 days.



Enjoy! xo



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