This homemade cashew coffee creamer is rich, creamy, and dairy-free. Made with raw cashews, vanilla extract, and dates, this is the best dairy-free creamer. Unlike traditional creamers, this one is entirely vegan, naturally sweetened, and delicious. Just four ingredients and no straining needed!
Try my Creamy Cashew Coffee or make your own Cashew Milk.
Look, we all know mornings are hard. I usually stumble around in that pre-coffee haze and try to remember where I left my keys (spoiler: the fridge).
The only thing that makes me functional is a magical combination of morning coffee and a creamy addition that doesn't taste like chemical sadness in a carton. Enter my homemade cashew coffee creamer.
It's quick, it's easy, and it's about as close to dreamy perfection as you can get in a glass jar.
Unlike almond milk (which demands soaking, straining, and a nut milk bag that no one actually enjoys cleaning), this one requires zero straining. Just toss raw cashews into a high-speed blender, and in no time, you'll have the creamiest coffee creamer.
You can use homemade oat milk or almond milk for this recipe if you wish.
Why you’ll love this homemade cashew coffee creamer
- No straining: Say goodbye to the nut bag! Unlike almond milk, this cashew creamer recipe blends into a very smooth cream without the extra steps.
- Fast: From start to finish, you're talking about 3-5 minutes, at most. That's faster than scrolling through Instagram trying to decide whether to drink your coffee black or not.
- Customizable: Add more or less sweetener, swap vanilla extract for maple syrup, or keep it plain for your own taste preferences.
- Better than store-bought creamers: No mystery ingredients. Just whole cashews, a date, vanilla, and water.
Cashews vs. Almonds
If you're an almond milk fan, I get it. But here's the thing: almonds are some of the hardest things when it comes to making homemade creamer.
They need to be soaked overnight, blended, and then strained through a nut bag. And if you're anything like me, that process feels like applying for a mortgage. It’s long, messy, and mind-numbing.
Cashews, however, are a soft enough nut that when boiled for 5 minutes and blended in a high-powered blender, you get maximum creaminess. There’s no straining, no stress, just pure, delicious coffee creamer.
Ingredients you'll need
This delicious coffee creamer is made from simple pantry staples.
- Raw cashews: the secret to that creamy taste.
- 2 cups of water: adjust the amount to suit your desired thickness.
- Medjool date, pitted: for natural sweetness. (Maple syrup works too!)
- Vanilla extract: it’s perfect for that cozy flavor.
- Pinch of salt brings it all together.
How to make the best cashew coffee creamer
With just a few ingredients and a few simple steps, you can make the best cashew coffee creamer.
- Boil the cashews: Boil the cashews for 5 minutes or soak them in a small bowl of hot water for at least one hour. (This makes them blend into smooth creaminess.)
- Blend everything: In a high-speed blender, add the soaked cashews, water, vanilla extract, date, and a pinch of salt. Blend until a very smooth cream forms (about 2-3 minutes).
- Store: Pour the creamer into a glass jar or airtight container and refrigerate. Keeps 4-5 days in the fridge or up to a month in the freezer. Tip: freeze in ice cube trays for quick portions.
That's it. No straining, no nut bag – just the perfect creamy addition to your morning cup of coffee.
Best ways to use this cashew coffee creamer
- Stir it into black coffee for that sweet creamy coffee vibe.
- Froth it up and pour over matcha or tea.
- Add to iced coffee for a cold and refreshing treat.
- Blend into smoothies for an extra dose of healthy fats and flavor.
- It’s a great base for dairy-free ice cream or alternative creamers.
Tips for making the creamiest coffee creamer
- For maximum creaminess, always use a high-speed blender. A regular blender works, but be sure you use only soaked cashews.
- Separation issues are common after the creamer has been stored in the fridge. Just shake before using, and you’re good to go.
- Boil instead of soaking the cashews. It’s much quicker.
- Store in a mason jar, a large jar, or any other glass container with a tight-fitting lid.
- If you prefer a sweeter creamer, consider adding another date or replacing it with maple syrup.
- You can reduce the water to make a slightly thicker, very smooth cream.
Why is this better than store-bought creamers?
I used to buy store-bought creamers like I lived in fear of a coffee creamer shortage. But every label looked like a science experiment. Now, making my own coffee creamer at home feels like a daily joy.
It's the perfect addition to my morning coffee ritual, and honestly, one of the simplest ways to treat myself.
Plus, once you've made it, you'll realize it's one of those recipes that becomes second nature. It's the kind of thing you'll whip up on autopilot, even in that foggy pre-coffee haze.
Bon Appetegan. ☕
Did you try this recipe?
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Homemade Cashew Coffee Creamer (Vegan, Dairy-free)
This Homemade Cashew Coffee Creamer is the creamiest coffee creamer you'll ever make at home. With raw cashews, vanilla extract, and a Medjool date, this cashew creamer recipe blends into a smooth creaminess without straining, unlike almond milk. Store in an airtight container for up to 5 days in the refrigerator or freeze in ice cube trays for later use. Perfect for your morning cup of coffee, matcha, or tea!
- Prep Time: 10 minutes
- Blend Time: 2 minutes
- Total Time: 12 minutes
- Yield: 8 servings 1x
- Category: Side
- Method: Blend
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup of raw cashews
- 2 cups of water
- 1 Medjool date
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Instructions
- Boil the cashews: Boil the cashews for 5 minutes or let them soak in a small bowl of hot water for at least 1 hour. Then, drain them. (This makes them blend into smooth creaminess.)
- Blend everything: In a high-speed blender, combine cashews, water, vanilla extract, date, and salt. Blend until a very smooth cream forms (about 2-3 minutes).
- Store: Pour into a glass jar or airtight container and refrigerate. Keeps 4-5 days in the fridge or up to a month in the freezer. Tip: You can freeze in ice cube trays for quick portions.
- Note: Separation is normal as the creamer sets in the fridge. Just give it a good shake and you’re read to go.
Notes
- No straining needed! That's the beauty of cashews, once blended, they turn into a very smooth cream without the hassle of a nut milk bag.
- Almond option: You can substitute cashews with almonds, but they'll need to be soaked overnight and strained after blending for optimal texture.
- Sweetness swap: If you don't have a Medjool date, 1-2 teaspoons of maple syrup works perfectly. Adjust to your own taste preferences.
- Blender tip: A high-speed blender gives you maximum creaminess. If you're using a regular blender, blend a little longer and shake before using.
- Storage: Store your cashew creamer in a glass jar or an airtight container in the refrigerator for 4-5 days. For longer storage, freeze in ice cube trays and pop one into your coffee when needed.
- Separation issues? Totally normal with homemade non-dairy creamers. Just give it a good shake before pouring.
- Personal tip: I love mine in iced coffee because it melts in like velvet, but it's also amazing in hot coffee, matcha, or even stirred into oatmeal.
Nutrition
- Serving Size: ¼ cup
- Calories: 85
- Sugar: 3.1 g
- Sodium: 38.8 mg
- Fat: 6 g
- Carbohydrates: 6.3 g
- Fiber: 0.2 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Can cashew pieces be used as long as they are raw, unsalted? Any adjustments need to be made?
Absolutely and no adjustments. The measurements will be the same.
This creamer is sooo good! I used my nutri-bullet and it came out smooth, creamy and delicious. Added 1/2 tsp or so of pumpkin pie spice. Thanks for the recipe 🙂
I made this recipe this morning and I am SO HAPPY that I did! It’s quick, easy and so delicious! Great in hot coffee and I’ve already tried it in iced and it’s just as creamy and smooth. I’ve frozen a couple of small containers as it’s only me using it. Thank you again for another great recipe! I don’t think I’ll ever buy store bought again!
This is delicious! Even my sister who is not plant based enjoyed it. 🤗
Awesome! Thank you for sharing.
I love it!! Thank you. I was searching for an easier creamer to make and it’s not only easy but it tastes wonderful!
This homemade cashew coffee creamer is rich, creamy, and dairy-free. Made with raw cashews, vanilla extract, and dates, this is the best dairy-free creamer. Unlike traditional creamers, this one is entirely vegan, naturally sweetened, and delicious. Just four ingredients and no straining needed!