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Creamy Cashew Coffee
Rich, frothy, and completely dairy-free, this blended morning brew rivals your favorite coffee shop order. Raw cashews break down completely in a high-powered blender, creating a silky texture that mimics a traditional café au lait. It's a brilliant trick that skips the need for store-bought creamers while adding a subtle, nutty sweetness to your cup. You'll love how the natural fats emulsify with the hot coffee to create a thick, luxurious foam on top. Drink it piping hot right away, or stash it in the fridge for a refreshing iced version later.
Equipment
- Blender
Ingredients
- ¼ cup (40 g) raw, unsalted cashews
- 2 cups (480 ml) hot freshly brewed coffee
- 1 teaspoon honey (optional)
- Pinch of kosher salt (optional)
Instructions
- 1Place the raw cashews, hot brewed coffee, honey, and a pinch of salt into a blender.
- 2Process the mixture on high speed for 1 to 2 minutes until it becomes completely smooth and develops a frothy top. The extended blending time ensures the nuts break down entirely so you aren't left with a gritty texture. Pour the frothy coffee directly into mugs while the foam is still thick.
Notes
- Equipment: A high-powered blender yields the silkiest texture, ensuring no gritty cashew pieces remain in your cup.
- Make ahead: Transfer the blended mixture to a glass jar and chill in the refrigerator for iced coffee later in the day.
- Serving: If drinking iced, be sure to shake the chilled coffee well before pouring it over ice, as the mixture can separate slightly as it sits.
Recipe Details
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