SUPERFOOD // COFFEE:
Creamy Cashew Coffee
If you love a splash of cream in their coffee, but are looking to reduce or remove dairy from your diet, try this creamy cashew coffee. This cashew-based take on a café au lait, substitutes nuts for creamer and it checks the box on flavour too!
Bonus: Cashews last a lot longer than a jug of milk! The key is a high-powered blender, which whizzes the cashews and coffee into a silky drink.
* Excerpted from The Brain Health Kitchen by Annie Fenn (Artisan Books). Copyright © 2023
Photographs by Alexandra Grablewski
Creamy Cashew Coffee
2 cups
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
- 1 Combine the cashews, coffee, honey (if using), and salt (if using) in a blender and blend on high speed until completely smooth and frothy, 1 to 2 minutes.
- 2 Enjoy hot or pour into a glass jar and chill in the refrigerator; shake well before serving over ice.
