Rise and shine, it’s Cashew Coffee time! Blending coffee with cashews has been my obsession when I was on the Whole30 a couple of months ago. I loved it so much I still drink it pretty often and alternate it with my iced cold brew. I saw this Cashew Coffee from Pinch of Yum’s site and I knew I needed it in my life. A cup of this tastes like a treat because it’s so creamy you can’t even tell there’s no dairy in it! The secret is blending it really well in a high-speed blender until the cashews melt into the coffee to create a latte-like texture.
Forget about making a separate homemade creamer. Just pop a handful of cashews (no need to soak it!) in a blender together with hot coffee, a little bit of maple syrup (or honey) and any other mix-ins that you like then blend blend blend until you have a creamy, frothy elixir that’s guaranteed to give you life after that first sip.
Now it’s your turn to make a cup of Cashew Coffee. Here’s my own version for you to try!
- 1 1/2 cup hot coffee
- 1/2 cup raw cashews
- 2 tsp maple syrup
optional mix-ins I love to add:
- Four Sigmatic mushroom elixirs or
- ground cinnamon or
- vanilla extract
Add all ingredients to a high-speed blender.
Blend on low for 10 seconds.
Increase to medium and blend for 15 seconds.
Increase to high and blend for 15 seconds.
Check to make sure the consistency is smooth and creamy.
Blend for a few more seconds if it still looks chunky.
* omit the maple syrup to make it Whole30 or 21DSD friendly.
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