Cashew Coconut Creamer Recipe

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Ingredients

1 cup (140 g) raw cashews
1 1/4 cups (1.235 L) filtered water, divided
1/4 cup (60 ml) full-fat coconut milk (Take out of can and mix till smooth)
Pinch fine sea salt
For vanilla maple creamer
4 teaspoons pure vanilla extract
1 tablespoon (12 g) superfine maple sugar or maple syrup, to taste
For hazelnut creamer
2 1/2 teaspoons pure hazelnut extract
1 tablespoon (15 ml) light agave nectar or other sweetener, to taste

Preparation

Step 1

Place the cashews in a medium bowl and cover with water and put in fridge overnight.

Drain the cashews (discard the soaking water), and give them a quick rinse. Place the cashews with 1 1/4 cups (295 ml) water, coconut milk, and salt in a blender, and blend until perfectly smooth.

I add a little vanilla to the blender that's it.

Add more water if you think too thick.