Homemade Salted Maple Cashew Creamer
This homemade Salted Maple Cashew Creamer is creamy, cozy, and completely dairy-free and refined sugar free. Made with real cashews, maple syrup, and salt, it’s the perfect healthier fall coffee creamer you can blend up in minutes.
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Servings: 30 ounces
Equipment
- bowl or container for soaking the cashews
- strainer or nut milk bag
- 32 ounce mason jar pitcher to store in the fridge
Ingredients
- 1 cup raw cashews soaked
- 2 ½ cups water
- 4-5 tablespoons maple syrup adjust to your preferred sweetness
- 1 teaspoon ground cinnamon
- ½ teaspoon salt any salt works
- ½ teaspoon maple extract
- ½ teaspoon vanilla bean paste
Instructions
- Add raw cashews to a sealed container and cover with water. Soak for at least 4 hours, or overnight. Shortcut: If you’re short on time, boil cashews in water for 10 minutes or until softened.
- Strain the cashews and rinse well under cool water until the water runs clear.
- Add the soaked cashews, fresh water, maple syrup, cinnamon, salt, maple extract, and vanilla bean paste to a high-speed blender.
- Blend on high for 1–2 minutes, until completely smooth and creamy.
- Pour the mixture through a fine-mesh strainer or nut-milk bag into a large bowl or directly into a mason jar. This step ensures an ultra-smooth, silky texture.
- Transfer to a jar or bottle with a lid and refrigerate. Store in the fridge for 7-10 days. Natural separation will occur — just shake before each use to recombine.