Rosemary Lavender Cashew Creamer Recipe

 Rosemary Lavender Cashew Creamer Recipes

Ok...real talk. I know it's supposed to be super easy to make your own nut milk and so much healthier because most of the store bought options have preservatives, additives and sweeteners. But honestly, I tried it once awhile back using cheesecloth to strain the milk and it was a huge pain in the butt, a giant mess and I hardly got any milk because it spilled everywhere with the cheesecloth. Not really worth the effort in my book so I've been buying it. Until now...

The awesome people at Ellie's Best let me try one of their bags (I was under no obligation to write about it and I didn't get paid to try it, but I will make a small commission if you decide to try it and use the coupon code I share below.) And guess what...SO MUCH EASIER!!! I didn't spill a drop and it literally took me about 5 minutes to make the milk if you don't count the 45 seconds it took me to put the cashews in a bowl with water the night before so they could soak. 

I decided to make rosemary lavender cashew creamer because one of my favorite coffee shops in Nashville always had that as a special on their menu in December and I miss it! Guess what? It turned it really delicious. As I'm writing this I'm already looking forward to my morning cup. This recipe is sweetened with nothing but dates so it's basically 100% guilt free, healthy and delicious. I hope you guys try it and like it as much as I do.

Rosemary Lavender Cashew Creamer

Ingredients

1 cup raw organic cashews
4 cups of filtered water
2 dates (pitted)
1/4 tsp pink himalayan sea salt
1 tsp vanilla extract
2 drops of doTERRA Rosemary Essential Oil (sub 2 teaspoons of fresh rosemary)
2 drops of doTERRA Lavender Essential Oil (sub 2 teaspoons of fresh lavender)

Instructions

  1. Place cashews in a large bowl and cover with water. Let soak for at least 2 hours. I soaked mine overnight.

  2. When your ready to make your creamer. Drain the cashews and place them in your blender. Add the filtered water, sea salt, 2 pitted dates (I soak my dates in hot water for about 5 minutes to soften them so they completely dissolve when blended), vanilla extract and rosemary and lavender.

  3. Blend on high for about 2 minutes.

  4. Place your Ellie's Best Nut Milk bag in a medium to large size bowl and pour the milk into the bag to strain out the cashews pulp. Twist and squeeze the bag until all the milk is in the bowl.

  5. Pour into a mason jar or another glass container with a lid and store in the fridge for up to 5 days.

Notes

To clean your nut milk bag just rinse it with warm water and hand wash with a mild organic dish detergent. You can turn it inside out and place a hanger inside to dry it to help it keep it’s shape. I laid mine flat and it dried nicely.

Stay tuned for more recipes because now that I know how easy it is to make my own plant-based milks I'm going to be trying out all kinds of new recipes! If you want to try making your own nut milk, Ellie's Best is giving my community 10% off any order using the coupon code coachcalie.