Cashew Milk Creamer

After spending months cutting dairy out of my regular diet, I still couldn’t kick my half-and-half-in-my-coffee habit. Almond and soy milk didn’t have the same mouth-feel, and all the plant-based creamers in the stores have extra gunk/preservatives in them (which is why I started making almond milk, now a habit that requires hardly any thought at all).
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Almond Cashew Butter


Our house is empty of both peanut and almond butter. No Trader Joe’s runs are in sight for the next few days. Easiest solution? Make my own. This was ridiculously easy. I don’t know why this doesn’t happen more frequently! It’s bound to happen a lot, now that I’ve done it once. Enjoy.

Almond Cashew Butter (good photos and more of a recipe found here)

Heat your oven to 300. Dump about 3-4 cups worth of an assortment of nuts and seeds on a cookie sheet. (I chose raw almonds, raw cashews and a handful of coconut.) Roast for 15 minutes. Let cool for 2-3 minutes, then pour into a food processor. Let it run for 8-10 minutes, stopping occasionally to scrape down the sides. You’ll know its done when its warm and runny.

Store in the fridge until you’ve licked every last bit out of the jar.