Enjoy a rich, creamy, and plant-based addition to your morning cup with this cashew dairy-free coffee creamer. It's naturally smooth, customizable, and simple to make.
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I've always loved a creamy coffee in the morning, but I had to give up dairy recently. That's when I discovered how to make homemade creamer using raw cashews. It's perfect for anyone who's avoiding milk products or just wants a plant-based alternative.
Unlike store-bought creamers that can have preservatives, this one is made with just a few simple ingredients I actually trust. I also find it's creamier than using almond milk. If you want creamy, non-dairy coffee, this cashew coffee creamer recipe might just become your new favorite.
Table of Contents
Ingredients
- Raw organic cashews - Provide a creamy, rich base that mimics the texture of traditional dairy creamers.
- Water - Blends with the nuts to create a smooth, pourable consistency.
- Vanilla extract (optional) - Adds a natural sweetness and depth of flavor to make a vanilla coffee creamer.
- Salt (optional) - Enhances the overall flavor and balances the sweetness.
Scroll down to the recipe card for quantities used.
Instructions
Place cashews in a small bowl and cover with water.
Cover and put in the refrigerator for 8 hours or overnight. Drain and rinse the nuts.
Place cashews in a blender with 1 cup of water, along with optional vanilla extract and salt (if using).
Blend until smooth and creamy. Use immediately or store in the refrigerator for later use.
Hint: Soak the nuts for at least 8 hours or overnight. This ensures they blend into a perfectly smooth, creamy texture without any grit.
Variations
Here are some easy ways to customize this dairy-free coffee creamer:
- Add flavor extracts - Try almond, hazelnut, or caramel extract for a new twist.
- Sweeten naturally - Stir in maple syrup, honey, or a sugar alternative to taste.
- Spice it up - Add a pinch of cinnamon, nutmeg, or cocoa powder for a seasonal flavor.
- Make it creamy - Blend in a little coconut milk or oat milk for extra richness.
- Go seasonal - Mix in pumpkin puree and pumpkin spice for a fall-inspired creamer.
Tips
Top tip: Use a high-speed blender to ensure the nuts become completely smooth. This gives your creamer that velvety texture without any gritty bits.
- Rinse and drain the soaked cashews thoroughly to remove any bitter flavor.
- Blend on high for at least 1 to 2 minutes for the creamiest result.
- Start with less water and add gradually to control thickness.
- Store in a sealed container in the fridge for up to 10 days.
- Shake or stir before each use, as the creamer may naturally separate.
- Freeze in ice cube trays for single-serve portions that thaw quickly.
- Experiment with natural sweeteners or spices for a variety without added chemicals.
Serving suggestions
This creamer is perfect for your morning coffee or tea. I love pouring a splash into my favorite black coffee to make it creamy and flavorful without any dairy. It's also great in an iced Americano coffee or latte, giving a rich, smooth texture that tastes as if you ordered it from a café.
Beyond coffee, this dairy free creamer can add a subtle sweetness and creaminess to recipes. I sometimes swap it in for canned coconut cream in ice cream recipes, like my ube ice cream or strawberry ice cream. It also works well drizzled over baked oatmeal or a pineapple banana smoothie.
Storage
You can store this cashew coffee creamer in a sealed container or jar in the refrigerator for up to 10 days. Because it's all-natural, it may naturally separate over time, so be sure to give it a good shake or stir before each use.
If you want to keep it longer, you can freeze it in ice cube trays for up to 3 months and thaw individual portions as needed. There's no need to reheat the creamer itself, but if you're adding it to hot coffee, tea, or a warm recipe, it will blend smoothly as it warms.
FAQs
Raw cashews are best because they create a smooth, creamy texture and a neutral flavor. Roasted cashews can add a stronger, slightly nutty flavor, which may not be ideal for all coffee drinks.
Stored in a sealed container in the refrigerator, it lasts up to 10 days. You can also freeze it in ice cube trays for up to 3 months and thaw cubes as needed.
Yes! You can add natural sweeteners like maple syrup, honey, or a sugar alternative, and flavor it with vanilla, almond, or other extracts to suit your taste.
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Recipe
Dairy Free Cashew Coffee Creamer
Ingredients
- ½ cup raw organic cashews
- 1 cup water plus additional water for rinsing and draining
- ½ teaspoon vanilla extract optional
- Pinch salt optional
Instructions
- Place cashews in a small bowl and cover with water.
- Cover and put in the refrigerator for 8 hours or overnight.
- Drain and rinse the cashews.
- Place cashews in a blender with the 1 cup water along with optional vanilla extract and salt (if using).
- Blend until smooth and creamy. Use immediately or store in the refrigerator for later use.
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