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.
The Best Cashew Coffee Creamer
- 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
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.
Super yummy! I make my own dairy creamer but my husband is lactose intolerant so I’ve been testing cashew creamers! This one has amazing reviews so I want to keep using it and it was easy. We have a ninja so I soaked by cashews for a full day. But when my husband shakes it up and puts it in his coffee, it seems to separate and become “chalky”. What did I do wrong?!
We’ve been trying to find a good creamer for coffee, and none of the recipes we have tried have come close to how delicious and thick and creamy this one is - nicely done.
Jess @ IDTLC Support says
Wow. I just made this and I am now enjoying a yummy cup of tea on this cold winter day. I halved the recipe as I only drink tea on the weekends.
Jess @ IDTLC Support says
We're so glad you enjoyed it with your warm cup of tea!
I used a full tsp vanilla extract and 3 Tbsp raw sugar with about 1 1/4 cups water and cashews that sat in boiling water for about 10 minutes before being rinsed and blended. The result tasted just like melted ice cream. You are a magician!!!
Jess @ IDTLC Support says
Michael Davis says
not sure if I would like this, as I have been using Silk Almond Creamer. High speed blender, water, soaked cashews, simple syrup, and 6 minutes later made me a believer, this is my go to creamer for my hot and cold black tea. Thank you for the idea and all the energy you bring to the site. This is just one of many from your site I have tried and loved.
You have another fan. I had made some Oat creamer last week using steel-cut oats and it was "good". Neutral flavor and pretty good consistency. I didn't love the stickiness of the creamer - somewhere between sticky and slimy.
I used it up so didn't have creamer for my coffee this morning - but did have raw cashews. Lucky me.
I have a high speed blender, so made this in just a few minutes and it is the perfect texture and taste - or lack of taste - which is what I like.
I didn't use the sweetener or flavoring, but may try those in the future.
It was so easy to make - your recipe is a dream come true - and I have creamer for my coffee!
Thank you for sharing your recipe.
I made this just now, and used almond flavor instead of vanilla extract. I even used monk fruit sweetener to make it keto friendly, and I don’t like it. I love it! Even my brother said it tastes like candies almonds! I tried it in my decaf coffee, and it’s absolutely divine! I can’t wait to use it in my espresso tomorrow! Thank you for this recipe!
Sam Turnbull says
Wow that sounds delicious! So happy you love it Chris!!
I just made this cashew creamer and it is wonderful! Your recipes are easy to follow and I just started eating vegan about 5 weeks ago for my health. Thank you for doing all the hard work so all of us can enjoy your tasty creations!
Sam Turnbull says
You're so welcome Dawn! Congrats on 5 weeks vegan! 🙂
This recipe is on repeat for me! I've been trying to limit my intake of commercial non-dairy creamers and milks since they have lots of additives and what not. This is such a great recipe find! I always have raw cashews on hand from Nuts.com. I soak them in boiling water overnight and use a Vitamix to blend. I plan to experiment with coconut extract to have with coconut cold brew. I imagine hazelnut would be delicious too and maybe a 4:1 vanilla/almond extract blend. Going to go soak my cashews now!!!
PERFECT! I haven’t had coffee in over a month because I can’t find a dairy free creamer that I like. I made it the way you do in your notes but added a teaspoon of cinnamon. This is the BEST cashew creamer. I want to invite some friends over for coffee!