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)
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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
Bon appetegan!
Sam.
Kathy says
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!!
ANN COOK says
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.
Sam Turnbull says
Great tip, Ann! thanks for sharing 🙂
Michele says
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?!
Suzanne says
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
Sam Turnbull says
Yay!
Emma says
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!
Kim says
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!
SweetG says
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!
Sam Turnbull says
Aww wonderful! Thrilled you enjoyed it so much 🙂
Marlene says
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?
Sam Turnbull says
The hazelnuts won't likely blend completely smooth so you might want to strain the creamer before using to avoid any graininess. 🙂
dawn says
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!
Sam Turnbull says
You're most welcome, Dawn!
Kathleen says
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.
Sam Turnbull says
If your coffee is very acidic it can sometimes do that. I've never experienced that with this creamer tho...
Lori says
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.
Sam Turnbull says
Aww that's wonderful, Lori!! Thrilled it's your favourite 🙂
Alaina Chapman says
Hi, I don't have a blender but I have a food processor. Will it still work?
Lori says
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.
Sam Turnbull says
Usually, food processors aren't good with liquids so I don't think so unfortunately.
Alaina Chapman says
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!
Karen D Friedman says
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.
Molly says
Question - will roasted cashews work? All my store had today.
Sam Turnbull says
Roasted cashews are dry and oily so they do not blend the same way. Use raw for sure 🙂
Stephie says
How can something so simple be so good! I gotta. Check out your other recipes 🙂
Sam Turnbull says
Haha! Simple recipes are often the best recipes!
Erika Fair says
As always ,another hit recipe... you're just amazing!!! i'm soooooo glad i bought your book.
Sam Turnbull says
Aww shucks, thank you so much!
Iz says
Delicious & easy!
Sam Turnbull says
Yay!
Nicole says
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!
Sam Turnbull says
That's so wonderful, Nicole!! Thrilled you can enjoy your coffee again 🙂
Kasey says
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. 🙂
Sam Turnbull says
So happy you loved this so much, Kasey!
Jessica says
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!
Sam Turnbull says
Ohhh sounds delish!
Natascha Weyers says
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!!
Sam Turnbull says
Haha! Thank you so much, Natascha!!! 🙂
Enid says
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.
Sam Turnbull says
Aww so happy to hear that 🙂