Do you remember that time I tried to make a vanilla-flavored coffee creamer, and it bombed? I glommed on about my addiction to creamer, which started when I entered the high-stress world of finance and added TEN TABLESPOONS of creamer to one cup of coffee? Remember that? No? Well, that mishap turned into Paleo Vanilla Almond Caramel Sauce, and while it is SOOOO GOOD, it wasn’t the creamer I was looking for. I’m no longer in finance, but I still drink coffee. And while I’m down from ten tablespoons, I basically still add coffee to my creamer. So, I continued my journey to find a workable alternative to traditional creamer, the one item I still can’t ditch from my pre-whole foods days. And, Spiriteds, we have it. We really, really have it. In the form of delicious, creamy, foamy Dairy-Free Vanilla Cashew Coffee.
That’s right. CASHEWS. Who knew cashews were the secret to a latte-like cuppa joe? WHO KNEW??? I didn’t. But I do now. And so do you. Or maybe you already did. But however you and I came to know this about CASHEWS, we now have a mug of happiness right at our fingertips. And I’m surprised by how decadent yet simple Dairy-Free Vanilla Cashew Coffee is. It’s so…straightforward. There’s no messing around here. Not even in the slightest. It is like that best friend who just gets you, pulls no punches, and totally has your back.
You don’t need to get up extra early to prep a batch. The cashews do not need to be soaked the night before. The coffee doesn’t have to percolate for any specific amount of time, other than however long it takes your coffee maker to brew. Basically, Dairy-Free Vanilla Cashew Coffee is perfect for busy workweeks and stealing a few minutes for yourself. I feel like a million bucks without spending a million bucks. It’s a warm hug, a friendly handshake, a nudge on the shoulder telling you to face your day with confidence.
Making it isn’t tricky either. And when I thought about pouring hot coffee into my blender, I thought sparks might fly. They did not. But do be careful when pouring your brew into the blender because that coffee WILL BE HOT. Once you have safely transferred the coffee to the blender, add the cashews. I like cashews that are roasted and salted. The blend of flavors pairs well with strong dark coffee. If 1/4 cup cashews is too much for you, and you’ve already made the batch, add more coffee. I love the extra cashew flavor, but then again, I have also been known to add TEN tablespoons of creamer to my coffee, sooooo……
After adding the cashews to the mix, add the vanilla and your sweetener of choice. I like:
- agave nectar
- maple syrup
But if sweetened coffee isn’t your thing, then omit this step altogether. And if you’d like to take your cashew coffee recipe up a notch, then add a dash of ground cinnamon while the coffee is still steaming hot.
One note I’d like to add about the coffee is this: I use the largest setting on my Keurig, which is about 10 ounces of coffee. Thus, that is what I list here in the ingredients. Your settings may be different, in which case I suggest adding or omitting a few cashews to get the right flavor balance. Dairy-Free Vanilla Cashew Coffee is so delightful, however, your tastebuds won’t mind the taste-testing along the way!
Happy sipping, Spiriteds!
- 10 ounces steaming black coffee
- ¼ cup roasted and salted cashews
- 1 teaspoon vanilla
- Sweetener to taste, optional (see bulleted list in post for suggestions)
- Pinch of cinnamon, optional
- Combine ingredients in high-speed blender and mix until smooth. I start with a low setting and gradually increase until I reach high-speed setting.
- Pour into your favorite coffee mug and ENJOY!