Skip the overpriced store-bought coffee creamers and try this easy (and healthier!) homemade alternative. This cashew coffee creamer is rich, silky-smooth and takes just 5 minutes to make - no straining, no fuss. Once you try it, you might never go back!
If you've ever checked the price tag on store-bought coffee creamers, especially the plant-based ones, you know it adds up fast. But here's the good news: making your own barista-quality creamer at home is not only cheaper, it's healthier and actually kind of fun! You can customize the flavor, sweetness and consistency exactly the way you like it - and you don't need anything fancy to make it happen.
This cashew coffee creamer is the ultimate blend of creamy, dreamy simplicity. It's a mashup of my favorite elements from both my cashew milk and walnut milk creamer recipes, and it works beautifully in everything from hot or iced coffee to matcha and even moringa lattes!
Creamy, Dreamy and Totally Worth It
- Takes less than 5 minutes from start to finish (as long as your cashews are soaked)
- No straining or nut milk bag needed
- Silky-smooth texture with no grittiness
- No natural flavors, artificial flavors or preservatives
The Magic of Cashews for Vegans
Cashews are the perfect base for homemade creamers because they have a completely neutral flavor and no skins to deal with. That means ultra-smooth results without straining.
The key to barista-worthy cashew creamer comes down to two essential steps: soaking your cashews and using a high-speed blender.
Soaking the cashews softens them and makes them much easier to blend, resulting in a silky, lump-free texture. You can soak cashews overnight or use my quick-soak method.
But if you’re short on time and skip the soak, a high-speed blender becomes non-negotiable. It’s the only way to fully break down the nuts and achieve that velvety consistency without any grittiness. If you can do both - soak and blend at high speed - you’re guaranteed the creamiest, dreamiest dairy-free creamer!
4 Simple Ingredients
How to Make this Cashew Coffee Creamer
If you've soaked the cashews ahead of time (highly recommended), the first step is to drain and rinse them.
Then just add the ingredients to a high-speed blender and blend on high for about 1 minute until the mixture is completely smooth and creamy.
That's it!
Recipe Tip
If you prefer a thinner consistency, add more water and blend again. Additionally, if you skip soaking the cashews, add an extra ¼ cup of water when blending.
DIY Means you can Customize
Here's where it gets fun! You can play with different flavors and sweetness levels to make this creamer your own:
- Add a pinch of cinnamon
- Try peppermint, almond or coconut extract in place of vanilla
- Swap dates for maple syrup for maple-flavored sweetness
- Stir in a teaspoon of cocoa or cacao powder for a mocha twist
You can use other nuts or seeds to make creamer, but cashews remain the smoothest and most versatile for creamy, pourable results with zero separation - a big win for your morning coffee ritual!
I hope this creamy cashew coffee creamer brings a little extra joy to your morning routine. If you give it a try, I’d love to see how you make it your own - snap a photo and tag me @eatingbyelaine so I can cheer you on!
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5-Minute Barista-Worthy Cashew Coffee Creamer (Dairy-Free)
- Total Time: 5 minutes
- Yield: 16
- Diet: Vegan
Description
Skip the overpriced store-bought coffee creamers and try this easy (and healthier!) homemade alternative. This cashew coffee creamer is rich, silky-smooth and takes just 5 minutes to make - no straining, no fuss. Once you try it, you might never go back!
Ingredients
- 1 cup raw cashews, ideally soaked in advance
- 1 ½ cups filtered water
- 2 large soft Medjool dates, pitted
- ¼ teaspoon salt
- ¼ teaspoon pure vanilla extract (optional)
Instructions
- Drain and rinse the soaked cashews (if soaking).
- Add all ingredients to a high-speed blender and blend on high for about 1 minute until the mixture is completely smooth and creamy.
- Add more water if you prefer a thinner consistency and blend again (if you skip soaking the cashews, add an extra ¼ cup of water).
- Enjoy! Store the rest in an airtight container in the refrigerator for 4-5 days.
Equipment
Buy Now → Notes
Make sure the airtight container has a tight-fitting lid. The key to longer freshness? Fill it to the top to minimize air exposure, which is what causes it to spoil faster. It should keep well in the fridge for 4-5 days, or freeze in small containers or ice cube trays for about a month. You could even store it in an ice cube tray and pour your ice coffee overtop the creamer cubes to avoid a watered down iced coffee latte.
- Prep Time: 5
- Category: Beverage
- Method: Blender
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