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I always get so bummed using almond milk in my coffee or tea, as it separates and never gives that creaminess you are hoping for. Well, here comes Cashew Creamer to the rescue! Rich and delicious, you also get the added bonus of not having to strain the milk. I used it this morning in my Matcha Tea and it was incredible.
Soak your cashews overnight. Drain them and rinse. Place the cashews, 2 cups of water, the vanilla powder or seeds, and the pitted dates in a blender. Blend until smooth, about 2-3 minutes. No straining necessary.