Vegan Half & Half
This vegan half & half is easy to make and perfect for using in coffee, sauces, or anywhere you like!
Equipment
Ingredients
Cashew Cream
- ½ cup raw cashews
- ⅓ cup non-dairy milk unsweetened and unflavored
Other
- ¼ cup non-dairy milk unsweetened and unflavored
Instructions
- You can either soak the cashews in very hot water for 30 minutes or boil them for 30 minutes. Both ways work to soften the cashews.
- Strain the cashews from any remaining water. Then, add into a blender with ⅓ cup (80ml) non-dairy milk. Blend for 1 minute on high until smooth and creamy.
- Transfer into a jar and then add the ¼ cup (60ml) of non-dairy milk. Mix together and there you go. If you want you half & half to be thinner you can always add in more non-dairy milk to thin it to your liking.
- Store in the fridge. If you would like to make a simple coffee creamer you can take ¼ cup (60ml) of the vegan half & half, mix it with 2 teaspoons of agave or maple syrup, a teaspoon of vanilla extract, and a pinch of salt.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- This recipe makes approximately 200ml (a heavy ¾ cup) of vegan half & half.
- I am using Ripple pea protein milk.
Nutrition
Serving: 15mlCalories: 27kcalCarbohydrates: 1.6gProtein: 1.1gFat: 1.9g
Tried this recipe?Let us know how it was!