Cashews are the greatest non-dairy, plant-based coffee creamer. I realize that this is just my opinion, however I'm willing to bet that it will become yours as well. They just incorporate so well into coffee or tea, and don't give off any noticeable nut taste. They're just coffee's perfect non-dairy match in a way that is not quite like any other nut. And I've tried a lot of them. Once blended they turn into this really great, thick, even, and creamy consistency. And other than for some pre-soaking, no straining or filtering is needed!
At this point, you may be thinking, do I really need to soak them? The answer to that, unfortunately, is a yes. It's because of the same reason you should be soaking all of your beans and legumes. The phytic acid. It's the nutrient monster that basically takes away a lot of the good nutrients that your stomach is trying to absorb. So do yourself a favor and soak those cashews the night before. There's also a quick soak method which works in a pinch. It involves soaking the cashews in hot water for about 15 minutes, although I'm not sure how much phytic acid this process actually removes. I've gotten into a routine where I'll start soaking a batch of cashews when I notice that our cream supply is getting low.
It really doesn't take any extra time, and is so rewarding to have a fresh supply of cream to use in your coffee or as a substitute in any recipe for that matter. Because let's face it, we can all go without the extra hormones and other stuff (that will remain unnamed here) that is natural to animal based milks.
After your cream has been sitting in the fridge for a couple of days you'll notice that some separation starts to happen. Just give it a good shake before using and you'll be set. On to the recipe!
1 cup cashews
1 1/2 cup filtered water
Soak cashews in filtered water overnight. Drain and rinse the following day. Place soaked cashews into a high powered blender with the 1 1/2 cup filtered water. Blend on low for a few seconds then bump up to high for about 1 min.