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.
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!
- 1 cup raw cashews, softened if needed (see instructions)
- 1 1/4 - 2 cups water *see notes
- 1 - 6 tablespoons sweetener of choice- agave, maple syrup, brown sugar, white sugar, low calorie sweetener (optional) *see notes
- 1/2 - 1 teaspoon vanilla extract (optional)
- 1/8 teaspoon salt
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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.
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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.
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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.
For the water: I recommend starting with 1 1/4 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 1/4 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
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Bon appetegan!
Sam.
Would this work with raw almonds?
Well, I soaked raw organic cashews for 24 hours in boiled water. Blended 5 minutes with 1 1/4 cups water In my Ninja 1500watt (big container). Still gritty. Poured it into a single serve blender container and blended for 30 seconds. This made it creamy. But as I drank my coffee, it seemed to settle and my coffee got thicker and thicker. By the end it was pretty gross. I’m going to try it again with unsweetened cashew milk. The flavor was nice.
I make this all the time- so easy! I drizzle it over fresh blueberries… its AMAZING
Before this recipe, I had tried every single non-dairy creamer out there and couldn’t stand any of them so would always revert guiltily to half and half. This was a game changer. It is the only substitute for half and half that I truly enjoy and, dare I say it, actually prefer to half and half. I noticed that some people have mentioned separation or grit with both this and your cashew milk recipes. I never have that problem, even though I don’t soak my cashews. I blend the nuts and water about 4 minutes in my Vitamix and then after adding to my coffee, use a little battery operated Zyliss hand held milk frother, which I bought on Amazon for less than $10. I am wondering if this is what makes the difference since that is the only thing I do differently and even though my coffee often sits on a mug warmer for up to an hour, it never settles in the cup or leaves any grit at the bottom. Thanks for this and all your delicious recipes. I use at least one of your creations every day and am never disappointed. Can’t wait to see your next cookbook which, I hope, is in the works.
The best!!
How would I modify if I have cashew butter? Any thoughts?
Yay! Yay! Yay! Thank you so much! I have tried a bunch of different creamer recipes that haven’t tasted bad but didn’t provide the creaminess or the color that this recipe did once it went in my coffee – this is different – nice and CREAMY! I used cashew milk, since I had just made some, and unsoaked cashews in my ninja to see how the ninja handled the unsoaked nuts. Next time I’ll soak them since there is a touch of grit. Not enough that I can’t use it but I did notice the grit in the last couple sips of my coffee. Thank you so much!!
These days I am trying to consume less animal products which hasn’t been difficult but I have had a hard time giving up dairy because I could not find a healthy non dairy creamer that tasted good. I have finally found my replacement! This recipe is wonderful and tastes great in my coffee. One thing I tried and would suggest is instead of using water to mix with the cashews in the blender I used unsweetened cashew milk. It makes it nice and creamy and also keeps the creamer from separating. I don’t even have to stir or shake the creamer before using it. Thanks so much for the recipe I can’t wait to try more.
Great tip, Ann! thanks for sharing 🙂
I’m confused. You are making cashew cream with cashew milk? How is this different- I assume you have to get cashew+ water to get the milk- is it just different ratios of water to nuts?!
OMG! This is amazing, so creamy, smooth & delicious. I used a high speed blender exactly to the recipe, so easy and quick. Love your recipes
Yay!
This recipe truly changed my life! I have been working to become plant-based for about a year but had a hard time kicking the habit of half and half in my morning coffee (which is my most sacred ritual of the day). But I started making this about a month ago and will never look back. I actually love this MORE than half and half. I like that it’s customizable and so quick to throw together. I store mine in a mason jar and shake well before using and it’s amazing. Thank you!
So creamy! I made the most beautiful latte I’ve ever made with this. I just added in a date and a pinch of salt, and soaked the cashew in boiling water for a few hours. I love that you don’t have to strain anything out, so simple and delicious!
I cannot tolerate anything that is made with artificial sweeteners and so many of the nut based coffee creamers load up on it to try and make it more palatable. I made your recipe… used very little sugar or vanilla and expected to be disappointed in the results. BOY WAS I WRONG! It did exactly what I wanted it to do… brought the CREAMY to my coffee. I add Generpro Medical grade protein powder to my coffee 3 x a day so I drink at least a half cup that many times a day because I’m a bariatric patient and I require more protein. Anyway, your creamer was the answer I was looking for now. I’ve graduated from the “not so healthy” powdered stuff to this. I won’t have to buy at the store again. THANK YOU!
Aww wonderful! Thrilled you enjoyed it so much 🙂
I have wasted so much money trying vegan coffee creamers! They all taste horrible. I can’t wait to try this recipe today. Can I add hazelnuts for a hazelnutty flavor?
The hazelnuts won’t likely blend completely smooth so you might want to strain the creamer before using to avoid any graininess. 🙂
Finally! I just recently came across this recipe and I’m so glad I did! This is the first homemade vegan creamer I’ve made that is nice and creamy – something that always seems to be lacking. And, didn’t start with “open a can of coconut milk”. It’s very sweet on its own, but that sweetness is lost a bit in the coffee, so I’ll probably add more sweetener to it next time, but it’s perfect otherwise. Thanks for the great recipe!
You’re most welcome, Dawn!
I made this but it seems like it curdled in the coffee. As soon as I poured it in it reacted weird and then I stirred it which it seemed fine but then it separated after a minute or so again. Is this normal? I’m not sure as it’s the first time I made it.
If your coffee is very acidic it can sometimes do that. I’ve never experienced that with this creamer tho…
Just like that, I completely stopped buying commercially produced coffee creamer. I hate almond creamer. Soy was better, but coconut milk creamer was my favorite. I made this and knew I was.done buying coffee creamer. I use date syrup and homemade vanilla in mine. I’ve made it so much, I no longer have to measure the vanilla & sweetener. This is hands down my FAVORITE creamer. Thank you for a GREAT recipe.
Aww that’s wonderful, Lori!! Thrilled it’s your favourite 🙂
Hi, I don’t have a blender but I have a food processor. Will it still work?
I think your food processor will work. Maybe soak the cashews for a couple of hours first, but I’m not even sure if that’s necessary using the metal blade. Should be just fine though. Cashews are softer anyway and you just want to get a completely smooth texture. I blend mine for 4 minutes in my Vitamix without soaking the cashews. I say go for it.
Usually, food processors aren’t good with liquids so I don’t think so unfortunately.
It was alright. The milk is a tiny bit grainy but usable.i put it in the food processor each morning to blend it again 2 times. And that seemed to work okay. I am going to get one of my friends to try with her blender and see the difference. I have shared this recipe with so many people!
Hi Sam, thank you for this easy recipe! I tried this with my Ninja (1000 watts) and even after about 10 minutes, on and off, it was gritty. I even soaked my cashews overnight. I ended up using my food processor, but I started with unsoaked cashews until it formed a smooth paste. I then added unsweetened cashew milk (thanks Ann Cook!) slowly until combined. It…was…perfect. Smooth and creamy, NO GRIT. So I highly recommend this method for anyone who doesn’t have a high power blender.
Question – will roasted cashews work? All my store had today.
Roasted cashews are dry and oily so they do not blend the same way. Use raw for sure 🙂
How can something so simple be so good! I gotta. Check out your other recipes 🙂
Haha! Simple recipes are often the best recipes!
As always ,another hit recipe… you’re just amazing!!! i’m soooooo glad i bought your book.
Aww shucks, thank you so much!
Delicious & easy!
Yay!
I dont usually post comments but I just wanted to say that I am new to being vegan and the one hardest thing has been my coffee not tasting good. I settled on oat milk from the grocery store but it just wasn’t as good. I just made your creamer and WOW! Now i will not miss dairy in my coffe! I soaked extra cashews so i can try the mozzarella cheese next. Thank you so much!
That’s so wonderful, Nicole!! Thrilled you can enjoy your coffee again 🙂
I’ll start by saying I AM NOT VEGAN. Had to get that out mostly he I used honey for my sweetener. Okay so I am dairy free due to skin issues my baby is having so I have eliminated dairy from my diet. I typically buy the oat milk vanilla creamer and I love it. Today it is 25 degrees and I have a grocery pick up at 5pm. I refuse to leave with 2 kids before then but I needed coffee. Normally I would suck it up and use my cashew milk but I’m out of that also. I made a half serving of the creamer it is so perfect! I have tried Thai coconut milk as diy creamer and it made me gag this is just amazing! So for anyone who is only dairy free like me I only used about a teaspoon honey for 1/2 cup cashew 1/2 cup water. Also I used a homemade vanilla extract that is pretty mild so about 3/4 teaspoon of that. I am so glad I found this! Thank you so much for sharing! If I can find a good deal on raw cashews I’ll probably just start making my own creamer soon. 🙂
So happy you loved this so much, Kasey!
This is so so delicious! I love that I know exactly what I’m putting into this and I can store it in reusable containers. Safer food and less waste! I already didn’t put sugar in my coffee so I didn’t add any sweetener. I liked the 1 1/4 cup water with 2 teaspoons of vanilla. The second time I made it I added 1/2 teaspoon maple extract and I think it’s going to be so great!
Ohhh sounds delish!
This is really a great coffee cream. The first serving, when still warm from the blender is the best. I think I try microvaving it for the next use, because I love it all warm. Anyway, big thanks for that recipe! I am so happy to have found your blog. I am new to the vegan community and you really take out the big deal of it, no crazy ingredients that grow old in the cabinet and you do understand that even vegans like comfort food and are no salad eating robots that just eat to survive (nothing against a good sald;-)) A big response for a creamer but I wanted to let you know that I love love love your style!!
Haha! Thank you so much, Natascha!!! 🙂
This creamer is delicious! Just when my husband was about to mutiny from enjoying his morning coffee, I made and tried this. Now, all is well! We had tried plant based milks, plant based creamers, and found them totally lacking for coffee – it even surprised me that they could curdle!! Your creamer recipe has done the trick. Thank you so much.
Aww so happy to hear that 🙂
Thank you for posting! This is so good, my only con is I ran out of it today and made with my regular soy milk and I did not enjoy it at all so just waiting for my latest batch to get cold
So happy you love it Joanne!
Regarding this cashew creamer….will it really last that long in the refrigerator? 7 days? Or is that a misprint. My homemade almond milk is only good for about 3 days. Will cashew creamer really be good as long as you wrote? Thanks
That’s how long it keeps for me, but to be sure always make sure you smell food before consuming. It should always smell fresh. Enjoy!
This recipe is great! It freezes well too. I make 2 months at a time and freeze in 1/2 cup containers that last me for about a week each (I put about 1 tbsp in my coffee each morning)
Wonderful! So happy you love it so much, Victoria 🙂
This sounds great! I like to try to stay Whole Foods, so I will use 2-3 soft dates for sweetener. Plus dates are nature’s caramels, so that should add a nice flavor. For those who don’t drink coffee everyday or otherwise would have trouble getting through a recipe in a week, I would think it could be frozen. Just put a cups worth of creamer into each cup in an ice cube tray, freeze and then store frozen cubes in a ziplock in the freezer. Then drop a cube into a cup of coffee or tea. If you don’t like it too hot the cube will cool it down to drinkable temp, Or if you don’t want to keep the coffee hot, just 15 or so seconds in the microwave should melt the creamer cube.
Great idea, Jim and so happy you love the creamer 🙂
Oh Sam, I LOVE this creamer! I use Monk Fruit sugar 1:1 and that makes it OK for me to use. I’ve had it on hand since the day you posted this recipe and given samples to friends, as well as the link to this page. You’ve got a real winner here! Thank you!!
Yay! So thrilled you enjoyed it, Terre 🙂
Hi Sam…this is delicious, Made it only using 1 Tabsp agave and a pinch of salt, Love it….best ever creamer.Thanks
Wonderful! So thrilled you enjoyed it so much, Hazel 🙂
THANK YOU SO MUCH!!! WOW.. best replacement for half-n-half! …who’d a thunk there could be such a thing! Now that you’ve introduced me to this incredible alternative, I am now 100% vegan! (yes, coffee cream was the only thing keeping me on the dark side lol)
WOW!! That is so amazing, Jaclyn!!! So thrilled that I was able to help you jump over the last hurdle. 😀
Oh my goodness! I didn’t make this for coffee, but I used it as an ice cream base. I made it according to your Heavenly Cream instructions in your cookbook and declare it amazing! Thank you for for that you do to teach us that vegan food is wonderful!
Wow sounds delightful! You’re most welcome, Cindy 🙂
Sam – Thanks for saving my coffee from the boring dullness of only being black. I have type 2 diabetes and have not found anything as tasty and satisfying as this recipe. I have made a minor adjustment as I don’t want to pollute my body with artificial sweeteners and should not consume refined sugars. I just left the sweetener out of the mix and it came out WONDERFuL!!!!
Thank you for saving my coffee and giving me an alternative to eating more healthy. Please keep up the great work!!!
You’re most welcome, Glenn! I am thrilled that you can now enjoy creamy delicious vegan coffee 🙂
This is exactly what I needed TODAY! Wow, I don’t know why I didn’t think of cashew creme, but I’m sure glad YOU DID! Thank you for another great recipe, Sam!
You’re most welcome, Terre! I hope you enjoy it as much as I do 🙂
So good and so easy – highly recommend!
Yay!! 🙂
I made this two days ago and love it! I usually buy a soy creamer but this is even better! It’s so creamy and so easy to make. I love that I trust all the ingredients in my coffee. Fantastic. Thanks for this recipe!
Thrilled you love it so much, Annice 🙂
Great recipe – thank you! I don’t buy commercial creamer in an effort to reduce waste, so it’s nice to have something richer to put in my coffee than the traditional nondairy milks I make at home.
Wonderful! I love super creamy coffee, and I agree, it’s so nice to be less wasteful now 🙂
I have a recipe similar on my blog and have been making it for months! Cashews are MAGIC and I can confirm that this recipe is DELICIOUS! I just wanted to leave a comment to say the picture you took of the coffee pour is beautiful! I love your blog Sam! Keep it up!
Aww thank you so much, Liv! 🙂
Hey Sam! I’ve been making this for 7 years of veganhood but I never throw out the soaking water – why do you think it’s necessary?? I have tried using new water but found the soaked version to have more flavor – but maybe I’m nuts!
Also!
Add shaved dark chocolate to the blender…… need I say more?
I’ve found mine keeps in the fridge for a week, so I’ve learned how much to make in a batch.
Such a great simple way to ditch creamer! Thanks Sam!
That’s a good point! I don’t usually soak the nuts as my blender is strong enough that I don’t have to, but when I do soak them I find the water goes all scuzzy so it was just my instinct to drain it. I suppose there is no need to tho, and if you enjoy it, go for it 🙂 Shaved dark chocolate sounds magical 🙂
When you soak the cashews do you keep in refrigerator or on the counter?
Either way works fine. I usually just leave mine on the counter overnight. 🙂
Thanks Sam
It’s good for creaminess but not very effective in countering the acidic bitterness that coffee often comes with. I love most of your recipes, but I’m probably not making this again.
Maybe buy a higher quality coffee? I don’t get an acidic bitterness with the coffee I have at home. Just a thought.
I suppose that’s something I could try but commercial plant-based coffee creamers smooth out the coffee in a way that this doesn’t. My guess is that this creamer will work for some and not for others.
I’ll have to give this creamer a try and report back. I do love my store-bought creamers so I’m eager to compare.
Hi Glenn, different coffees have different acidity levels. Buying a different brand of coffee will definitely help that. Here’s an article that can help you. Also commercial creamers usually have a ton of sugar in them and sugar cuts acidity as well, so you could try amping that up.
I saw a program on PBS all about coffee beans, growing and roasting, and blending. The growers told how improper roasting makes the coffee acidic. The whole thing was very interesting. I quit drinking coffee back in 1983 because of what my doctor told me about caffeine and I switched to cereal coffees. Roma and Cafix are great for anyone who wants to transition. Being vegan has been hard to find a good creamer. This recipe is great Thanks Sam!!!!
This looks amazing! How long will it keep in the fridge?
Oh I should have said! It will keep for about a week in the fridge. I will add it to the recipe notes 🙂
This is sooooo good!
Thank you for creating this!
I’m so glad I found your site! I went vegan because of health issues, but felt frustrated because most recipes are to complicated for me because of problems with my hands.. Finding your site felt like a miracle! I got your book yesterday and have a bunch of recipes flagged. None of the other books have more than 5 flags so that should say a lot. Thank you!
I’m so flattered, Heidi! I hope you love every recipe you try 🙂
I know I should make this before giving it five stars, but all of your recipes that I have made are five stars! I am going to whip some up later, because almost everything I have bought seems to curdle. I once bought a case from Amazon that I ended up throwing out, because it turned to sludge in my coffee. Sam to the rescue again. Dust off your cape girl: you are my hero.
Aww that’s amazing, Mari!!! So flattered you are enjoying my recipes so much 🙂 I have never had this curdle in my coffee at all, so I hope it works the same for you 🙂
Hey Sam!
Necessity is the mother of invention…thank you for your ongoing creative recipes!
Question:
Why the rinsing of the post-soaked cashews?
Thanks Vinny! I find the water always gets a bit scuzzy when soaking cashews, but if you are cool with using the water as it, go for it! 🙂
It also helps to get rid of the cashew taste if you rinse.