Do you drink your coffee with creamer? Me too! As much as I would like to drink it black, it’s just too bitter for me, especially first thing in the morning. It’s amazing how a splash of cream can transform this bitter tasting cup of black java into a delicious dreamy morning cup of goodness.

Do you use Coffee-mate? Or maybe those little creamer cups that don’t need to be refrigerated? Have you ever asked yourself why don’t they need refrigerating if they are made with milk? Hmmm… Let’s look into this a little further. What’s in coffee-mate anyway? Here are the ingredients on the Original Coffee-mate label:
“Corn syrup solids, hydrogenated vegetable oil, sodium caseinate (a milk derivative), and less than 2% of dipotassium phosphate, mono- and diglycerides, sodium aluminosilicate, artificial flavor, annatto color added.” Really! Nothing on this label is real food.

Starting your day off with sugar laden coffee creamer will leave you feeling hungry and craving more sugar throughout the day. On top of that, all the chemicals found in this poison powder can cause an array of degenerative diseases – which scientists have discovered stems from the increased inflammation in your body. This doesn’t apply just to the Coffee-mate brand. Pretty much any store bought coffee creamer is in this same category. I talk about using the 80/20 rule: 80% of the time you eat low glycemic meals/snack and 20% is life, where you treat yourself to a piece of cake at a birthday party or pizza and garlic knots at your kid’s soccer celebration. But the 80/20 rule doesn’t even apply here! It’s that bad! Just stop drinking this now.

Don’t worry! I have an amazing, super easy healthy way to make your own homemade coffee creamer to replace this poison powder. It is essentially making rich and creamy cashew milk.

THIS HEALTHY HOMEMADE COFFEE CREAMER IS SO EASY TO MAKE AND SO (SO!) DELICIOUSLY CREAMY YOU WON’T WANT TO GO BACK TO THE STORE-BOUGHT “STUFF”

I’ve given you 2 options below depending on if you like your creamer just plain and unsweetened (which is my preference) or sweetened. I recommend using unsweetened to keep your blood sugar stable throughout the day. Especially first thing in the morning. But if you like your coffee sweet, then this recipe is still way more healthier than Coffee-mate.

WHY I LOVE IT

• It’s SO easy to make! You don’t have to strain it like other nut milks.
• It consists of whole food – so no chemicals or unpronounceable ingredients
• It’s rich & creamy – it’s the closest thing to half-and-half that I’ve found
• Cashews are already naturally sweetened – so no additional sweetener needed

To start off, be sure to buy raw cashews – unsalted and non-roasted. I use cashew pieces or halves instead of whole cashews since they are a lot cheaper. I have made it with both and it tastes the same to me and I save money. Try to buy organic if you can. I find the best price in the bulk section of the grocery store.

Soak the cashews on the counter in an air tight jar with 1 ½ cups of water for at least 4 hours or overnight in the refrigerator to soften them. Letting them soak overnight is easiest for me so when I get up on Sunday morning, I place the ingredients in the blender for a couple of minutes and voila, I have fresh, healthy, homemade coffee creamer for the week. This recipe makes about 2 cups. You can double the recipe if you need more. And you can use more or less water when blending to get the desired consistency that’s perfect for you!

It will keep in the refrigerator in an air tight container for up to 7 days. Just give it a shake before pouring in your coffee as it may separate a little just like any creamer.

Feel free to get creative by adding a little vanilla or caramel extract or pumpkin pie spice. Just make sure that what you are adding is whole food and not laced with sugar, artificial sweeteners or chemicals.

Healthy Homemade Coffee Creamer Recipe – Unsweetened & Plain (My Preference)

Total Time: 5 minutes plus soaking time
Ingredients:

• 1/2 cup of raw (unsalted, non-roasted) cashew pieces, halves, or whole
• 3 cups water, divided (1 1/2 cups for soaking, 1 1/2 cups for blending)
• Pinch of sea salt

Directions:

1. Place cashews in a 2 cup jar with airtight lid (a mason jar works great). Cover with 1 1/2 cups of water. Replace lid and let sit on the counter at room temperature 4-6 hours, or refrigerate overnight.
2. Drain and discard the water. Place cashews in a high speed blender. Add the remaining 1 1/2 cups water and salt. Blend until completely smooth, about 2 minutes.
3. Pour in your coffee just as you would any other creamer. Keep refrigerated in an airtight container and it will last about 7 days.

Healthy Homemade Coffee Creamer Recipe – Sweetened & Vanilla

Total Time: 5 minutes plus soaking time

Ingredients:

• 1/2 cup of raw (unsalted, non-roasted) cashew pieces, halves, or whole
• 3 cups water, divided (1 1/2 cups for soaking, 1 1/2 cups for blending)
• 1/2 teaspoon of pure vanilla extract (preferably organic)
• 1 Tablespoon of raw honey or real maple syrup
• Pinch of sea salt

Directions:

1. Place cashews in a 2 cup jar with airtight lid (a mason jar works great). Cover with 1 1/2 cups of water. Replace lid and let sit on the counter at room temperature 4-6 hours, or refrigerate overnight.
2. Drain and discard the water. Place cashews in a high speed blender. Add the remaining 1 1/2 cups water,vanilla, honey and salt. Blend until completely smooth, about 2 minutes.
3. Pour in your coffee just as you would any other creamer. Keep refrigerated in an airtight container and it will last about 7 days.

Enjoy!

Be Healthy. Be Happy. Be Strong.