Cashew Coffee Creamer – so easy to make and perfectly creamy.
This is going to be your new favorite addition to your morning coffee, you guys! This cashew coffee creamer is easy to make, delicious and oh-so-creamy!
I am a little obsessed with coffee, if you haven’t noticed … it is such a ritual for me – that morning cup (or two) of coffee. I started drinking it in about 6th grade with my Dad (out of little espresso cups ? ) and haven’t stopped since. I am NOT a morning person, so sometimes it is the only thing that initially gets me out of bed. I used to drink it with a TON of sugar and half and half (or worse, that dairy-free powdered creamer….) and I loved it. I still do (well not the dairy-free creamer…. but coffee ? . But, my tastes have changed and so has what my body needs (and what it can tolerate).
About a year ago, I had a horrible acid reflux episode (that was most likely an ulcer, although I never confirmed that) and one of the major life changes I had to face was changing up my beloved morning coffee. I tried hot tea and it was better, but not good enough. Ultimately, cold brew coffee was it. I can totally handle it and it doesn’t bother me at all.
Even with that though, I was buying the kind that had quite a bit of sugar added to it.
Then I tried Whole30 for the first time and I cut out the sugar. Now, I literally just drink cold brew and almond milk or Cashew Creamer – because it is amazing!!!! So creamy.
It is my new favorite.
I was inspired when I went to the store one day and saw this awesome, single-serve bottle of cold brew that had cashew creamer, lavender and honey (so very similar to the Honey-Lavender Cold Brew Latte I posted a while ago!). I bought it and my husband and I both LOVED it – there was something so different and delicious about cashew vs. almond. Well, I went back to buy another one discovered that it was $8.00. WHAT?! I mean, it was really freakin good, but not $8.00 good. Where they magic cashews? Why did it cost so much!
I honestly went right home and was bound and determined to recreate that drink. So I soaked some cashews overnight and the next day, I was sipping on my a new version of the Honey-Lavender Cold Brew Latte – it was made with cashew creamer and it was amazing.
I still like my almond milk + cold brew, but this is officially part of my rotation now. Ridiculously good. For real.
I hope you guys have an awesome Labor Day weekend ahead of you! And that you have a chance to curl up in the morning and start your day with lovely cup of coffee, made even more amazing with this cashew coffee creamer ?
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Love,
E
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An easy to make and perfectly creamy coffee creamer!
Ingredients
- 1 cup cashews (soaked overnight in room temp water OR pour boiling water on top and let soak for 2 hours)
- 1 cup + 1/4 cup water
- pinch of salt
- Optional: 2-4 Tablespoons maple syrup
- Optional: vanilla
Instructions
- Rinse cashews and place in high-powered blender.
- Add water and pinch of salt; and blend until thoroughly combined and mixture is creamy.
- Taste and freely add additional water if a thinner mixture is desired.
- Add maple syrup 1 Tablespoon at a time, if desired, to add sweetness.
- Add 1 Teaspoon vanilla (more to taste) if you desire.
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I love the taste of cashew milk but I don’t like how it separates in my coffee. Am I doing something wrong?
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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! ?
Thankyou so much. I appreciate your advice and feel better knowing there’s nothing wrong with my cashew milk.
No problem!!! Thanks for asking! ?
How long does the creamer usually last?
Good question! About the same as cashew or almond milk – refrigerate and try and use it within 5-7 days. ?
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.
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.
I love this! I added a couple pitted dates for sweetness.
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Yay!! I am so glad to hear that! And I love the addition of dates!!
Thanks !
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 :)))
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!
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Thank you so much!! So glad you like them!!!
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
Hi Raj – yes I you prefer roasted unsalted cashews you can definitely use those!