The Best Cashew Coffee Creamer

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.

Print Recipe

4.98 from 67 votes

The Best Cashew Coffee Creamer

Make your own homemade non-dairy easy coffee cream recipe in just 5 minutes. Super rich and creamy. Customize to your own taste preferences for the best coffee creamer you'll ever taste!

Prep Time5 mins

Soaking time (if needed)6 hrs

Total Time5 mins

Course: Drinks

Cuisine: American, Canadian

Servings: 20 (makes about 2 ½ cups depending on how much water you add)

Calories: 35kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

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

US Customary - Metric

Cook ModePrevent your screen from going dark

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

For the water: I recommend starting with 1 ¼ cups water which will make a very rich cream, and adding more water if needed to reach desired consistency. 

For the flavourings: sweeteners and vanilla are optional. I recommend starting with smaller amounts of sweetener and vanilla to start as you can always add more to taste later. 

My personal favourite proportions are 1 ¼ cups water, 4 tablespoons sweetener, and 1 teaspoon of vanilla extract for an extra-rich sweet French vanilla creamer. 

Bonus flavours:  pick different coffee syrups or extracts for endless flavour combinations. Hazelnut, chocolate mint, and peppermint all sound super delish! Just make sure to check that it's vegan before purchasing. 

*Calories are based on one serving (about 2 tablespoons) without added sugars since they can vary in calories.

Nutrition

Calories: 35kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 15mg | Potassium: 42mg | Calcium: 2mg | Iron: 0.4mg

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Bon appetegan!

Sam.