My DIY cashew creamer was in truth birthed while making ice cream. I wanted to create a dairy free ice cream base which would be just as creamy as heavy cream. This was a complete success!
Afterward, I decide that this cashew cream would make a great low carb non dairy creamer.
Notes and Tips
I make my creamer with raw organic cashew nuts. I have not tried this recipe with any other type of nuts.
I use erythritol and/or stevia in my recipe. You can use any sweetener. Acceptable choices are date sugar, coconut sugar, raw honey, or another natural sweetener of your choice. Keep in mind that if you use anything other than erythritol, stevia, or xylitol this creamer will no longer be low carb.
I love this creamer in my morning “fake” coffee (aka Teeccino) or in a warm cup of tea.
Low Carb Non Dairy Cashew Creamer
Soak your raw cashews in some pure water for a few hours and preferably overnight. Make sure there is about one inch of water over your cashews.
Place a clean kitchen towel (or a lid) over your container to avoid anything falling into the water. Place the bowl in the fridge.
When ready to use, strain and rinse the cashews. Place them into a high-powered blender (I use a Vitamix and it is well worth the expense). Add the water, erythritol (or sweetener of your choice). Turn on high and leave on until no piece of cashew nut remains.
You can strain your cream although that is not needed. You will need however to shake the creamer before each use as the cashew pulp will settle.
Add the flavoring of your choice to your dairy free creamer (see below for ideas).
I keep my creamer in the fridge in a Mason jar.
Note: you can add a small amount of glucomannan powder to thicken your creamer if you find it too thin. Just know that if you use too much, your creamer will gel and you more than likely will have to toss it. You can learn more about glucomannan here.
DIY Cashew Creamer: Flavoring Ideas
- 1 teaspoon hazelnut flavor
- 5 to 8 drops of hazelnut stevia
- 1/2 teaspoon caramel flavoring
- 5 to 8 drops caramel stevia