Author: This past week there was a coffee creamer shortage across Canada. I have no idea why, but I sure know that I didn't like it. My sweet creamy coffee is a daily joy for me. Black coffee is not my thing (I don't know how you people do it). Regular non-dairy milks are too thin and sometimes even curdle when you add them to coffee... ew.
This was a problem I had to resolve immediately, and so I hit the kitchen and set to making my own coffee creamer. And then it happened. Somehow, a magical combination of morning pre-coffee haze and a toss-things-into-the-blender approach resulted in the best cashew coffee creamer ever!! No seriously, no more store-bought for me, homemade cashew coffee creamer from now on. Yassssss!!
This is legit. This cashew coffee creamer is incredibly rich and creamy, so easy to make, totally customizable to your own taste preferences, and if you are lucky enough to have a high-powered blender (such as a Blendtec, Vitamix, or Breville) you can whip this up in the time it takes to boil the kettle. So as long as you have raw cashews on hand, you will never run out of delicious coffee creamer again!
Don't worry, if you have a regular blender that isn't quite as strong, you can still make cashew coffee creamer too, you will just need to set some time aside for soaking cashews.
If you do own a high-powered blender, this step isn't necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.
To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
The key is to blend way more than you think you need to. I blend mine for 3 - 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I'm done the cashew cream is actually a little warm from the friction.
Pour into a bottle and store in the fridge until ready to use. That's it! No straining needed. The cashews are a soft enough nut that they should turn into smooth creaminess and blend right in. Just give the creamer a shake before using, and stir into your coffee for dreamy perfection.
(click stars to vote)
The Best Cashew Coffee Creamer
Servings: (makes about 2 ½ cups depending on how much water you add)
PRINT
PIN
COMMENT
Ingredients
- 1 cup raw cashews,, softened if needed (see instructions)
- 1 ¼ - 2 cups water, *see notes
- 1 - 6 tablespoons sweetener of choice- agave, maple syrup, brown sugar, white sugar, low calorie sweetener, (optional) *see notes
- ½ - 1 teaspoon vanilla extract, (optional)
- ⅛ teaspoon salt
Instructions
To soften the cashews (optional):
- If you do own a high-powered blender, this step isn't necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
To make the cashew coffee creamer:
- To make the best cashew coffee creamer: Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess. The key is to blend way more than you think you need to. I blend mine for 3 - 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I'm done the cashew cream is actually a little warm from the friction.
- Pour into a bottle and store in the fridge until ready to use, it should keep for about 1 week in the fridge. Always give the creamer a shake before using.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Nekai says
I've made my own cashew milk for coffee and cashew cream (1:1 ratio) for coffee (the milk) and to replace coconut which I can't digest (for curries and cream soups) but I never thought to do this, which sounds yummy and creative with all the possible flavors. Thank you!
By the way, I use ice cubes to keep the milk from getting too warm since in my highspeed blender, 5 minutes equals steaming hot soup! Using a 1 cup or 2 cup measure, I put in about 4 or 5 ice cubes and fill with water the rest of the way. It helps.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That’s such a great tip Nekai, thank you for sharing! Love the ice cube trick, super smart 😊
Meria says
The best coffee creamer!! I’ve tried so many non dairy creamers and none of them compare to this one. It has the creamy consistency like heavy whipping cream that I’ve been missing. If you’re on the fence of making this recipe. Do it. You won’t regret it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that's so nice Meria! Thank you for the wonderful review 🙂
Kay says
An additional question....does this cashew coffee creamer cause seperation of the creamer from the coffee?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay, a food processor might not work as well because they don't tend to blend as smoothly as blenders- you might not get the creaminess. A fine mesh strainer will work ok, but again, might not be quite as creamy/smooth. As for the separation, it works fine in my coffee (no separation), but if you have a very acidic coffee it could happen. I hope that helps!
Kay says
I used a food processor and it worked out. It was still creamy with a bit of graininess. I put the cashews in hot water and left them for 24hours. Then I blended the cashews first with the food processor. Then I added the rest of the ingredients and kept pulsing until smooth. I like the taste and texture. I only used the 1 1/4 cup of water. This is a genius recipe because it is much healthier than store bought. I am excited to try this on a blender when I get one. Thanks again.
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your experience, Kay! We're so happy you liked it!
Kay says
Hi, I have a food processor, will this recipe work using a food processor? Also would a strainer work instead of a nut bag? Thank you.
Lee says
I’ve been questing for the perfect non-dairy coffee creamer for AGES, and this is it! It’s delicious and ticks every box! Thank you Sam, you’ve done it again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy Lee! I am so happy you finally found the one!! 🙂
Robin says
love the cashew cream for my coffee and using every day. question: I see a recipe titled Creamy chickpea pasta with spinach and rosemary. it sounds great but calls for dairy cream which I won't use. should I use cashew cream minus sweetener or do you have other suggestion. thanks.
robin
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Robin, so happy you enjoy the cashew cream! That's not my recipe so I can't 100% be sure but in general cashew cream works wonderfully as a heavy cream sub. It does tend to be a bit thicker, so you may need a bit less or to add a bit more water, and yes omit any flavors or sweeteners. Enjoy!!
Kelli Click says
oh my, I just whipped this up in my Blendtec and it's fantastic! I like plain creamer, so followed your personal favorite, minus the vanilla. can't wait to have this in my morning cup of joe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thrilled you love it so much Kelli! Thank you for the review 🙂
C says
This was great! I know it wasn’t recommended but I made it with roasted cashews instead of raw (because that’s what I accidentally grabbed last time I was at Costco) and it still turned out great in my opinion! I also added a bit of cinnamon to the blender at the very end of blending.
I’ll have to try with raw cashews once I’ve gone through this giant bag.
Jess @ It Doesn't Taste Like Chicken says
Great! Thanks for letting us know!
Suzy says
Hi Sam, any chance this could be made with macadamia nuts? I have made it with cashews and it's amazing! But a friend can't have cashews! Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Suzy, so glad you loved it! Yes, you can absolutely try it with macadamia nuts. Just soak them well first if your blender isn’t high-powered. The flavor will be a bit different but still rich and creamy! 😊
Toni says
I rarely leave comments on recipes but after trying SO many creamer recipes over the past 5 years I was SO happy to FINALLY find one that works that I just had to say, THANK YOU! I've been dairy free for years and have recently gone WFPB. My hubby and I only drink coffee occasionally because our choices for creamer have been dairy, chemical laden store-bought options or not-very-good homemade creamers. I am absolutely thrilled to have found this recipe. It's creamy, sweet and delicious! We've already made it several times and I'm certain it will be a new staple in our fridge. And now we get to enjoy our coffee time again!
Jess @ It Doesn't Taste Like Chicken says
Excellent! I'm so happy you can enjoy coffee time now!
Kelly says
I will NEVER buy creamer again! This recipe is so easy and allows for so much variation.
I use between 1/2 -3/4 cups of cashews (soaked overnight), 10 ounces (1.25 cups) water, 2 Tbsp brown sugar, 2 Tbsp maple syrup, 1/2 tsp vanilla, and a generous pinch of cinnamon. The final result is so good I could drink it by itself! So much better than the Cinnamon Dulce Latte I used to buy at Starbucks...not to mention so much cheaper AND it has all natural ingredients.
Thank you, thank you, thank you for sharing this simple recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh I love those ideas!!! So thrilled you love the creamer so much Kelly!!! Thanks for sharing your flavor suggestions 🙂
Judy M says
Can this be frozen? I make a half batch when I make nut milk. That way, I don’t have to drag out and clean the blender less often.
Can i make a half batch and freeze half, maybe in ice cube trays?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, Great idea! Yes, you can freeze the cashew coffee creamer. Pour it into an ice cube tray for easy portioning, then transfer the frozen cubes to an airtight container or freezer bag. When you're ready to use them, just pop a cube or two into your coffee and stir, or let them thaw in the fridge and give them a quick blend or shake to smooth out the texture. Hope that helps, and happy sipping! ☕😊
Lisa says
Absolutely amazing, thank you!! I only added the raw cashews and 1 1/4 cups water - blended it on high for three minutes in my high speed blender and it was perfect! I like my coffee plain in the morning, but I like it a certain color.😅This is the first non-dairy option I found with basic ingredients that made it the color I like and tasted delicious! I can’t wait to try different flavor options for my afternoon coffee. 😃Thank you for putting in the time to figure this out and for sharing this recipe!!🤗🤗🤗
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy you love it Lisa! ✨
Ginger Yee says
For decades I haven’t been satisfied with vegan creamers… even went as far as purchasing the Almond Cow! So even their recipes were not even close. So that’s getting returned. I don’t drink plant milk but I want plant creamers…THEN I READ THIS RECIPE AND TRIED IT! oh my gash..! Perfect I have a Vitamix blender. So your easy recipe has blown my mind and now ai will always enjoy my coffee with less additives… THANK YOU SO MUCH!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful!!!! I am so thrilled you finally found the recipe that works for you Ginger Yee 🙂 Thank you for your review!
Kate Jones says
How can I make this if I have a plant based milk maker? Are there any modifications I need to make?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kate, as long as your plant-based milk maker is designed to blend nuts than this recipe should work just fine as written. Enjoy!
Sharon says
This is an easy to make cream with a balanced creamy consistency and a super taste. I used it for making chocolate truffles. They had a perfect mouth feel and decadent richness. Thanks for the great recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you enjoyed it Sharon! 🙂
Kate A. says
My favorite non-dairy creamer has been out of stock for the past 2 weeks and they are having shipping problems! It's just not coming in! I found your recipe and made the cashew creamer today. MAN! WOW! No more store-bought creamer for me. This is what I will use from now on - I can't get over how THICK, CREAMY, AND YUMMY SWEET it is!!! I am one HAPPY girl!!! Thank you so very much, Sam!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's wonderful!! So happy you love it so much 🙂
Jeff says
We’re in a similar situation. Our favorite store-bought, plant-based creamer by far, Silk, has been missing from our store shelves for a few weeks. So we tried making this cashew creamer. It’s a winner — creamy and delicious. What a discovery! We might never go back to Silk.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome! So happy you love it Jeff!
Veronica McCabe says
I am so happy to have found you, your website and your fabulous recipes. I’ve tried quite a few. Though, nut creamers have always been tough for me. I think I need a better blender. My Ninja has been good for most things, but I still needed a nut bag with this recipe. I think it takes most of the flavor out of it. My review is rated before nut bag.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy my recipes, Veronica! Yes, a Ninja blender (or any blender where the blades are attached to a post in the middle) may not work as well for nut milks, as it's not designed to create the proper vortex. Using a nut milk bag will help strain the mixture and give you a smoother result!
Kelly says
Hi Veronica,
I use my Ninja blender and have never had to use a nut bag. Are you soaking your cashews for at least 8 hours? Are you blending for several minutes? I usually blend for 5 minutes and mine is always super smooth and creamy when I finish.
Just thought I'd share in case it helps. 🙂
Judy M says
I don’t want to leave a bad review for Sam just in case you can help me.
I had such high hopes for this recipe!!!
I soaked my cashews overnight. I used my ninja blender for five full minutes.
It’s separated in the refrigerator kind of chalky.. I mixed it up, and it leaves a bad taste at the bottom of the cup. Plus, there’s a residue at the bottom.
What did I do wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, I'm so sorry the recipe didn’t turn out as expected! Is it possible you used roasted cashews? Using roasted cashews instead of raw ones can lead to chalkiness, separation, and an off flavor, as roasted nuts are drier and less creamy when blended. Or do you think your cashews were a bit old? Similarly, old cashews or improperly stored nuts can develop a stale or rancid taste, which would definitely affect the flavor of the creamer. If you used fresh raw cashews, try blending longer, straining through a nut milk bag for smoothness, or shaking the creamer well before use since natural separation is normal. Also, highly acidic coffee can sometimes cause residue. I hope these tips help, and I’d love to hear if you give it another try!
Judy M says
Thank you ever so much for your reply, Sam !!!
I bought a 3 pound bag of cashew pieces at Amazon by Food to Live. The Best Buy is January, 2026.I am new to making nut milks and creamers. However, I see that cashews are important in vegan cooking.
1. After seeing your reply, I think I will use my nut milk bag.
2., I think I’ll buy some cashews from Sprouts bulk. I want to see if they are any different. These look tan, not white.
Are whole cashews are better than pieces?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, I hope you get better results this time 🙂 Cashew pieces are great, that's usually what I use as they are more affordable. Enjoy!
Judy M says
Hi Sam! I made it again and figured out what happened!
If I had one cup of water to my Ninja blender, it just barely touches the first blades. So I switched to using the smaller containers that change it to a bullet blender. I held the blend button down for three minutes! When I opened it, it was so hot it was steaming! But it was very well blended. Very creamy.
Thank you ever so much, we figured out the problem. I’ll give you a good review. Thank you for all your hard work.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! So happy the problem was discovered! Great to note about the blender being too large. If you ever wanted to use your Ninja next time, I would double the recipe so that the blades touch properly. Enjoy!! 🙂
Judy M says
Hi Sam! I tried it again today in my ninja blender. (the big pitcher). Not sure how much water I used, but I started with 1 1/4 cups. I was making it to make your. “Marry Me Tofu for tonight’s dinner ( yum!)
Personally, I like to put any nut creamers through my nut milk bag. Much smoother.
Hubby and I felt it was a neutral flavor. I assured hubby that the spices in the tofu sauce would make it very flavorful. It was!
I’m giving it 4 stars because I think putting it through the nut milk bag would make it better
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, Thanks for giving the recipe a try again! I’m so glad to hear the Marry Me Tofu turned out well with it! The Ninja blender doesn’t have quite the same power as a Vitamix or Breville, so it might not create as smooth of a texture since it lacks a vortex. If you want it smoother, using a nut milk bag is a great option. You could also try soaking the cashews longer or boiling them for an extra creamy result.
Diane says
I just made this for the first time and it's so good! I was trying to find an alternative to half and half but all the ones in the store have so much garbage in them. This one is a winner! Thank you for posting.