Tropical Traditions - Recipe - Cashew Coconut Creamer (Dairy free)

Cashew Coconut Creamer (Dairy free)

Cashew Coconut Creamer (Dairy Free)

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 1/2 cups
Preparation Time: 2 minutes, besides soaking time

1 cup cashew nuts, soaked overnight, rinsed,
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup coconut milk*
2 tablespoons coconut oil, melted (give or take as needed)

1. Place all of the ingredients in high-powered blender.

2. Blend until smooth and creamy, pouring melted coconut oil in to the mix in a steady drizzle.

2. Store in glass jar in the refrigerator for up to a week.

Recipe submitted by Tamara, Salida, CO

*The best coconut milk is fresh homemade coconut milk. See our recipe and video demo here.

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This sounds great! I think I'll make some using stevia, though, as I'm on the cancer diet and can't have sugar. Thank you!

# Posted By Libby | 6/15/10 4:28 PM

I just tried this and it's really good. I tasted it before I put it in my coffee and it seemed to have too much honey. But mixed into my coffee it was great. I usually use 2 spoons of sucanat in my coffee, but with this I only had to use 1.

It was a decent amount of work since I had to make the coconut milk right before the creamer, but I think better planning on my part next time and it won't be so bad. It's just a lot to go through before I've had my morning coffee. :)

# Posted By Tonya | 4/21/11 11:36 AM

Recipe sounds great Are these raw cashews and do you think that the honey could be omitted and not spoil the consistency?

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