I teach the RESTART® program. This program is a simple, powerful way to give your body a vacation from having to process toxins like sugar. With a 3-week sugar detox built right in, the program focuses on how to use REAL FOOD to boost your energy and cut sugar and carb cravings. But, you know what this means...no more flavored coffee creamers. This is probably the single most often heard complaint I get from RESTART® participants when they first start the program. "I don't know how I can drink coffee without flavored creamer!" If you really like the flavored CREAMER that is in the coffee, then no, you won't like the coffee anymore. BUT, if you really like the COFFEE, with a little bit of creaminess (I understand, that's how I like my coffee too), I'll show you can have your coffee and creamer too!
First, you can use organic (preferably raw) heavy whipping cream. But if you've decided that you want to find an alternative to dairy, look no further! Here's your recipe. It calls for 3 ingredients: 1 cup raw cashews, 1 vanilla bean, and 2-3 organic, pitted dates*. Oh, and water.
To make this amazingly delicious cashew cream, you have to plan ahead. 2 hours ahead. Why? Because the cashews have to soak. Soaking the cashews softens them and allows them to pulverize in the blender. Once they've soaked them for 2 hours, you drain them, rinse them, then throw them into the blend with the dates and vanilla bean. The amount of filtered water you choose to add will determine the thickness of your cream. The more water you use, the more milk-like the final product will be. If you like thick cream in your coffee (come on, who doesn't want that!?!), use less water. I use about 2 1/2-3 cups of water when I make my cashew cream. It's the perfect amount of water (you may need to play around and find your perfect amount of water). To make cashew milk, I use about 4 cups of water.
Once everything has been blended, you can strain it through a nut bag to remove any small particles of date, nut or vanilla bean that might be left over. Honestly, I rarely do this step. My blender is powerful, I'm often in a hurry, and I don't mind the consistency when it's not strained. If you want perfectly creamy milk, don't miss this step.
The cashew cream can be stored in the refrigerator for 3-5 days, but mine rarely lasts that long. You can also freeze it for future use.
*If you are following the RESTART® program, then dates are one of the items on the DO NOT EAT list. While on the program, just leave them out of your cashew cream. Your milk will still have a sweetened, vanilla flavor from the vanilla bean. Once the program is over, you can choose to put the dates back into your cream to add some sweetness. I'd much rather see any of my clients consume a few raw dates over preservatives, artificial or "natural" flavors.