For the first time this week I made herbal coffee from scratch and wanted a non-dairy, non-dairy creamer solution. I didn’t think my sweetened condensed hemp milk would do the trick because the herbal coffee needed an extra creamy option. Because I use cashews in my most creamy non-recipes, u thought they would do the trick and my sweetened condensed cashew milk came to be.
My Foodie-in-Crime came upon it in the fridge and asked what it was. His eyes lit up and he used it to pour over blueberries and his berries and cream was delicious. He also added a bit of oatmeal and an instant, delicious breakfast / snack was born. I used some in my Portuguese Sweet Bread recipe because I was out of my other homemade milks and it was a nice add.
As you can see, my slightly sweet alternative to half-and-half is as versatile as your imagination, so give it a try and see what you come up with and please leave comments on Hou use it or plan to use it.
2 cups filtered water
1 cup cashews, soaked & drained
4-6 Medjool dates, pitted
Soak cashews either overnight with a pinch of sea salt or place then in a saucepan pot with enough water to cover them & boil for about 8 minutes.
Drain cashews. Place all ingredients in a high speed blender. Blend until smooth & creamy. I use a Blendtec & the “Whole Juice” setting. Enjoy!
Don’t forget to leave a comment about how you use this versatile recipe.