Quick Look at this Cashew Coffee Creamer Recipe
- Ready In: 25 minutes
- Yield: about 2 cups
- Main Ingredients: raw cashews, water, & a pinch of salt
- Dietary Info: Whole30, Paleo, Plant-Based, Dairy-Free, Gluten-Free
- Why You’ll Love It: No matter if you love a hot cup of coffee, homemade cold brew coffee, or a simple iced coffee, sometimes you need a little creamer in the mix. Grab 3 real ingredients and make this super easy sugar-free cashew coffee creamer for your next cup!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Raw Cashews – make this recipe even faster by putting the raw cashews in water to soak overnight.
- Water – feel free to adjust the amount depending on how thin or thick you want the consistency of your creamer.
- Maple Syrup and/or Vanilla Extract – optional ingredients that can add some sweetness or flavor, if you want.
How To Make Cashew Coffee Creamer
Step 1 – Put soft cashews, water, and a pinch of salt in a blender.
Step 2 – Blend until smooth; adjust consistency if desired.
Recipe Variations
Enjoy this creamer as-is or feel free to make any additions:
- Sweeter: maple syrup, date syrup
- More Flavor: vanilla extract, ground cinnamon
Step 3 – Pour desired amount in your favorite coffee!
Storage
Keep this liquid cashew coffee creamer in an airtight container in the fridge for up to 5 days. Separation happens when it sits for a while, just give it a shake and it is good to go!
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Ingredients
- 1 cup raw cashews
- 1 ¼ cup water
- pinch kosher salt
- 2-4 tablespoons maple syrup, optional for sweetness
- ½ teaspoon vanilla extract, optional
Instructions
- Prep Cashews: Soak 1 cup raw cashews in boiling water for 20 minutes to soften. Drain and rinse cashews.
- Blend: In a high-powered blender, add the softened cashews, 1 ¼ cup water, and pinch kosher salt. Blend until thoroughly combined and mixture is creamy.
- Taste & Adjust: Taste and add additional water if a thinner mixture is desired. Add maple syrup 1 tablespoon at a time, if desired, to add sweetness and add ½ teaspoon vanilla extract (more to taste), if you desire.
- Serve: Add to any cup of coffee and enjoy!
Notes
- Soaking Cashews: you can also soak the cashews overnight in water too. Note: the water used to soak the cashews is separate from the water listed in the recipe card (the 1 1/4 cups) which should be added to the blender.
- Yield: makes approx. 2 cups.
- Nutrition Info is calculated without the optional ingredients.
Vanessa P Chapin Mills says
Hi there! What does “soak in boiling water” mean? Surely that’s the same as “boil for x minutes?” Or put into boiling water and turn the water off (then it’s not boiling!) Please clarify!
Bridget Montag says
We always put the raw cashews in a small bowl and pour boiling water over them until they are all submerged. Let them sit in that hot water for 20 minutes. It helps to soften the cashews before blending.
Kathy says
Great easy recipe. My new coffee creamer. Delicious.
Thank you
Kathy says
Tried your recipe today, omg so good. Will be my new go to coffee creamer. So clean and so good. Thank you
Erin says
So happy to hear that!
Ashley says
I have recently been transitioning over to a more plant-based/vegan lifestyle. I am a tad obsessed with my coffee, and having to omit the traditional dairy creamer has been quite the hurdle. I’ve tried several different dairy-free creamers and most left me disappointed in regards to the creamy factor. I just made this cashew creamer, and wow! Talk about creamy. It’s super easy to make and so delicious. I think I’m going to try using dates for the sweetener the next time around — to give it a bit of a “caramel” flavor to it. Thanks for sharing this great recipe!
Erin says
So happy you enjoyed it, Ashley!
Christine says
I love this creamer! It’s delicious and so easy to make with just a handful of ingredients. It costs about half of what a typical ready-to-use creamer costs. It’s really nice to know that this is something that I can make and not have to buy!
Donna says
Hello
What is the nutrition content for this recipe? I don’t see it anywhere
Thank you! Just made this and it’s super yummy!!
Raj says
Hi Erin,
Just found you of Google search, I’m daily user of roasted unsalted almond and cashews, what I need to know is if roasted unsalted cashews can be used.
Recently I have given up sugar and we use Brooke bond indian tea with half & half etc, also I read somewhere that sunflower lecithin could take care of separation. Please let me know what are your thoughts about this.
Like your recipes,
Good day
Raj
Erin says
Hi Raj – yes I you prefer roasted unsalted cashews you can definitely use those!
Carolina Perpetuo says
Hello! I want to tell you that I am happy to have discovered your blog! I love your recipes and recommendations! I am Venezuelan and I live a few years ago in Miami! it helps me understand your recipes the google translator! I’m still learning English! mine is very basic! so excuse me if I do not express myself well! But I want to thank you for your great contribution in sharing your recipes! I love them! Regards!
Erin says
Thank you so much!! So glad you like them!!!
Kat says
Hi! This sounds AND looks delicious! Do you think I could do this with other nuts, like hazelnuts or almonds? Also equal parts nuts to water. Cashews are my most expensive option currently! Thank you :)))
Karen L Roemer says
I love this! I added a couple pitted dates for sweetness.
Erin says
Yay!! I am so glad to hear that! And I love the addition of dates!!
Karen L Roemer says
Thanks !
Desirae says
How long does the creamer usually last?
Erin says
Good question! About the same as cashew or almond milk – refrigerate and try and use it within 5-7 days. ?
Desirae says
Wonderful..thank you. Excited to try. I buy cashew milk just for my coffee but i always end up wasting it cause a 1/2 gal is too much.
Penny says
You could use your cashew milk in your oatmeal, or use it to make a sauce. Or even for fat-free frying. We like to drink it, too.
Michelle says
I love the taste of cashew milk but I don’t like how it separates in my coffee. Am I doing something wrong?
Erin says
Great question, Michelle! So you can do a couple things to help the creamer mix in better- 1) make sure you are soaking the cashews long enough so they are super soft 2) use a high-powered blender so the cashews are broken down as much as possible 3) blend longer if you aren’t using a high-powered blender – or even if you are using a high-powered blender you can still blend a bit longer 4) you could blend the cashew creamer together with some coffee to help them mix together. All that being said, just like when you make homemade almond milk, some separation is going to happen since there aren’t any artificial binders in it. You might need to stir your coffee every so often to combat some minor separation. I am glad you like the taste and hopefully some of these tips can help with the separation issues! But again, a little separation is completely normal. Thanks for the question and let me know if you have any others! ?
Michelle says
Thankyou so much. I appreciate your advice and feel better knowing there’s nothing wrong with my cashew milk.
Erin says
No problem!!! Thanks for asking! ?