Pumpkin Spice Cashew Creamer with Coconut Sugar

Serves 2 cups     adjust servings

soy-free, gluten-free and no added oil

Ingredients

  • 1 cup raw cashews
  • 1 1/2 cups water, for cooking
  • another 1 1/2 to 2 cups water, for blending
  • 1/4 cup plus 2 tablespoons coconut sugar (or your sweetener of choice, to taste)
  • 2 teaspoons to 1 tablespoon cinnamon, to taste
  • 2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • pinch salt, optional

Instructions

  1. In a small 1½ to 2 quart slow cooker add cashews and cooking water.
  2. Cook 8 to 9 hours on low or 3 to 4 hours on high.
  3. Alternatively you can cook them on the stove in a small saucepan for about 20 minutes over medium heat.
  4. Once you drain the water (I find that the water gets a little murky, so I like to drain the cashews and add fresh water to blend into the creamer) add the cashews, 1½ cup water for blending, sugar and spices.
  5. Blend until creamy smooth.
  6. Add more water if you'd like a thinner creamer - 1½ cup of water makes it thick and it will thicken up more once you put it in the fridge (or you could use 1 cup of water first, pull out some of the thick creamer for a pie or ice cream topping - then add the rest for your coffee creamer!)
  7. Store in the fridge for up to 7 days.

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