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Homemade Cashew Coffee Creamer (Vegan, Dairy-free)

Recipe by Shane Martin

  • Total Time12 minutes
  • Yield8 servings 1x
  • DietVegan

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!

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5 from 6 reviews

Ingredients

Units Scale
  • 1 cup of raw cashews
  • 2 cups of water
  • 1 Medjool date
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt

Instructions

  1. 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.)
  2. 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).
  3. 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.
  4. Note: Separation is normal as the creamer sets in the fridge. Just give it a good shake and you’re read to go.

Equipment

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: 1/4 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
  • Prep Time: 10 minutes
  • Blend Time: 2 minutes
  • Category: Side
  • Method: Blend
  • Cuisine: American

Find it online: https://shaneandsimple.com/cashew-coffee-creamer/