Vegan Cashew Creamer

A heart-healthy, dairy-free alternative to heavy cream that’s creamy, delicious, and so easy to make. One tablespoon of heavy cream carries about 51 calories and 3.5g of saturated fat — one tablespoon of this cashew cream has about 16 calories and almost no saturated fat. Makes about 2 cups (8 servings).

• Zero cholesterol and almost no saturated fat
• Nutrient-dense with magnesium, copper, and manganese from cashews
• Plant-based, lactose-free, and anti-inflammatory

Ingredients

• ½ cup raw cashews, soaked in hot water for 20–30 minutes
• 1½ cups water
• 1 Tbsp vanilla
• ½ tsp cinnamon
• 2 dates
• Sweetener to taste: ¼ cup monk fruit, a squirt of stevia, ¼ cup sugar, 2 Tbsp maple syrup, or 2 Tbsp honey
• 2 pinches salt

Directions

1. Drain the soaked cashews and add to a blender with the water, vanilla, cinnamon, dates, sweetener, and salt.
2. Blend on high for about a minute, scrape the sides, then blend again until smooth.
3. Refrigerate until cold, then enjoy.

Serving Tip

A creamy, heart-healthy plant-based swap for coffee, soups, dressings, or baking.

Macros (Per Serving – 8 Servings, Monk Fruit)