As a supplementary recipe to my iced coffee how-to, here’s a simple, quick and rich recipe for a vanilla bean coffee creamer. It’s not very sweet, so be sure to adjust your cup of coffee to your preference.
Vanilla Bean Coffee Creamer
Makes ~2 cups
3/4 cup raw cashews, soaked for a couple hours and drained
1 1/2 cups cold water
Half a vanilla bean pod, scraped
1 tablespoon agave nectar
1 teaspoon vanilla extract
In a food processor or blender, blitz the soaked cashews until they have started to break up. Add the water, vanilla bean, agave nectar and vanilla extract and blend until smooth. Keep covered and refrigerated, for up to 5 days.