Cashew creamer for those who need to be dairy-free, but don't want to lose the creamy coffee goodness.
So, here's a little real talk for you. I have to give up dairy.
Listen, I never restrict or deny myself foods unless I absolutely have to. Why? Because my body is good at breaking things down and using food as fuel, and there is no such thing as a "bad" food.
But there is such a thing as food having a negative effect on our bodies.
I'm getting ready to feed my baby milk from my boobs in a few (unbearably long) weeks. Her big brother was literally allergic to everything, and reacted to dairy in my breastmilk. So, I'm preemptively cutting it out of my diet now to give it time to clear my system before she gets here.
And I hate it.
I'm one of those really terrible moms who drink a single cup of beautiful, glorious, caffeine-laced coffee most days during my pregnancies. I also lace it with a generous amount of cream because I love cream and it's delicious and it makes my life better for about 15 minutes.
But I have given up that vice and now will venture into a dairy-free lifestyle for the foreseeable future.
So for the love of my unborn child, I am abstaining from dairy and trying to find easy alternatives that won't make me go broke, or be so much work that I won't be able to keep up with it.
This is a simple recipe with just a few ingredients. It's not meant to last more than 3-4 days, so adjust your measurements accordingly. But holy cow, this is some good stuff.
1 cup raw cashews
3.5 cups hot water
2 pitted dates
1 pinch sea salt
1 tsp vanilla extract
Pour boiling water over cashews and dates in a medium mixing bowl. Leave for 30 minutes. Add salt and vanilla extract. Blend the shit out of it. Strain out the chunky bits if necessary. If not, brew yourself that sacred cup of toasted bean water and add the creamer to your coffee and bless the baby Buddha that we live in times when we can abstain from certain vices without deprivation.
Store in an airtight container in the refrigerator for 3-4 days.