- In your high speed blender, add the entire contents of the canned coconut cream, your drained, soaked cashews, and water.
- Blend on high for 1-2 minutes until completely smooth.
- The consistency should be exactly like heavy cream. If it is too thick, add more water until desired consistency.
- I like storing mine in this glass creamer dispenser. It will keep for at least 1 week in the fridge. This makes about 2.5 cups worth of creamer. I’ll keep 1 cup worth in the fridge, and store the rest in pint size mason jars in the freezer.
My favorite brand of coconut cream is Sprouts Brand Organic Coconut Cream. My 2nd favorite brand is by Whole Foods 365 Organic Coconut Milk, which you can even buy on Amazon if you don’t have a Whole Foods near you.
If you need to do a quick soak of cashews, soak them in boiling water for 1 hour to soften them.
I like my creamer unsweetened, otherwise it gets me craving sugar. If you want a sweeter creamer, you can add your sweetener of choice! Monk fruit would keep it keto, or you could use soaked dates, date paste, maple syrup, honey, coconut sugar, etc.