The other day, I posted on Instagram how I made homemade cashew creamer. It was a fun little discovery that started with making cashew milk and evolved into creamer. Its dairy free, but I don’t know if it would be considered Paleo because of the coconut sugar. I’m not a Paleo expert, but I think its a “use in moderation” type thing…but do your research please!
I started my food allergy journey a few years ago when I discovered that a lot of my health struggles were specifically listed on gluten intolerance symptom lists. After going gluten free for 6 weeks, I realized that my symptoms were gone! I felt so much better and couldn’t believe it. It was a season of grief as well because it was hard coming to terms that my body had a major food allergy and a lot of foods I loved were now off limits.
But feeling amazing, healed, and full of energy trumped what I was giving up. Feeling sick all the time just wasn’t worth it [although the struggle still simmers beneath the surface]. Since becoming gluten free, I had a baby [whose pregnancy was far healthier and easier than my first, before becoming gluten free], moved several times, and started grad school. Now, three years and four months later, my body is beginning to struggle again. Not because I fudge the gluten diet, but I am suspecting that there is more under the surface that gluten intolerant individuals seem to collectively struggle with. Lactose intolerance.
I shudder even typing that. Give up more food?? I don’t know that I can take it. I love ice cream, cheese, and coffee creamer waaaay too much to give up dairy. But the symptoms this time around are a little bit worse than my gluten symptoms…like pain that doubles me over and leaves me lying on the couch. Luckily, I found relief by using my essential oils, but in my own curiosity and desire to feel good again, I started researching the Paleo diet.
That is why I started experimenting with cashew milk and creamer because I thought, surely I could give up milk-based ice cream if I could enjoy a creamy cup of coffee. The verdict is still out, and I haven’t quite committed to the Paleo diet yet, but this cashew creamer/milk is worth a try. Its thick, creamy, and buttery with a strong cashew flavor. I added vanilla to make it more creamer-like, but this recipe has a lot of flexibility if you want to mess around with the consistency and flavor. Enjoy! xo
Homemade Cashew Creamer
2 cups roasted unsalted cashews
Water (amount will depend on the consistency you desire)
3/4 cup organic coconut sugar
1 1/2 tsp pure vanilla extract
Place cashews in a bowl and cover to about one inch above cashews with water. Cover and place in fridge overnight [or at least 6 hours].
Once soaked, drain cashews. Do not keep the water. Place a cup of cashews in a large food processor or blender [I used a blender because it made a large volume of creamer — you can also do half at a time, just halve the ingredients to make two batches]. Add a cup of fresh cold water. Blend and add more cashews and water until you reach the desired consistency [mine was like a very watered down smoothie – so pretty thick still].
Once you reach your desired consistency, add 3/4 cup of coconut sugar and 1 1/2 tsp of pure vanilla extract and blend. Both of these ingredients are flexible. If you’d like more sweet, add a bit more sugar. If you’d like less, add only a 1/2 cup. If you want more vanilla, add by 1/2 tsp amounts. You could even add cinnamon, pure maple syrup, or honey to add different flavor to the creamer.
Blend well and place cream in an airtight container in the fridge for no more than one week. Done!