You only need 5 ingredients to make this homemade Cashew Coffee Creamer and there's no straining required! It's the perfect sweet and creamy addition to your morning cup of coffee.
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Why You'll Love This Recipe
Homemade Cashew Milk Creamer is a delicious and healthy way to add a little sweetness and creaminess to your morning coffee!
It might sound odd, but cashews are a great base for dairy-free recipes. You can use cashews to create a creamy consistency in sauces, dips, ice cream and more!
Traditional creamers from the grocery store have a long list of ingredients, but this cashew creamer recipe is made without artificial flavors, hydrogenated oils, or thickeners like guar gum.
Not only is it difficult to find "clean" storebought dairy-free coffee creamers, but when you do find them, they're usually pretty expensive! So, if you love saving money like me, homemade is the way to go!
🍴Ingredient Notes
- Raw Cashews - Raw cashews work best for this recipe. Do not use cashews with any added oils or salt.
- Filtered Water - For best results use high quality filtered water. (We love our Aquasana under counter water filter!)
- Medjool Dates - Make sure you remove the pit. I suggest soaking them in boiling water for about 15 minutes so they're soft and easy to blend.
- Vanilla Extract - This is optional, but I love adding in a little vanilla extract to give this creamer a delicious flavor.
- Salt - You'll need a pinch of salt to bring all the flavors together.
Recipe Variations
The great part about this recipe is that you can control how sweet it is!
If you want a sugar-free option, just skip the dates. You can also use pure maple syrup or honey instead of medjool dates.
Cinnamon is the perfect addition to this creamer! It adds a little extra flavor and pairs well with coffee. (I suggest using 1-2 teaspoons of cinnamon.)
🍴Step by Step Instructions
Step 1: Soak Cashews & Dates
Start by pouring boiling water into a small bowl with one cup of cashews. Let them soak for 1-2 hours. (Overnight works too!)
I also suggest soaking the dates in boiling water for about 15 minutes to soften before blending.
Step 2: Drain Cashews & Dates
Drain the soaked cashews and dates with a strainer.
Step 3: Add Ingredients into Blender
Then add them to a high powered blender with 2-3 cups of water, medjool dates, vanilla extract, and salt.
Step 4: Blend Cashew Creamer
Blend on high for 2-3 minutes or until the mixture is smooth and creamy.
Step 5: Pour Into Glass Container
Pour into a mason jar or glass container with an airtight lid. Store in the refrigerator until you're ready to use!
Expert Tips
- Cashew milk will separate in the refrigerator so give it a good shake before pouring.
- Use an electric milk frother to create a light and fluffy consistency before adding to your coffee.
- Use a high-speed blender to create a super creamy consistency. Because this is a very liquidy recipe, I don't recommend using a food processor.
- Add more or less water depending on how thick and creamy you want the final product to be. The thinner it is, the more of a "milk" consistency it will have.
If you love making coffee creamer at home, check out my Healthy Pumpkin Spice Coffee Creamer and my Dairy-Free Vanilla Coffee Creamer Recipe.
How to store leftovers
To keep this healthy homemade coffee creamer fresh, store in a glass jar like a mason jar or an airtight container in the refrigerator for up to a week.
You can also freeze leftovers in ice cube trays to use for smoothies or iced coffee!
More Healthy Coffee Recipes!
After you make this Cashew Coffee Creamer, make sure to leave a comment & rate the recipe!
Recipe Card
Cashew Coffee Creamer Recipe
Equipment
Ingredients
- 1 Cup Raw Cashews
- 2-3 Cups Filtered Water For a rich & creamy consistency use 2 cups of water.
- 3-6 Medjool Dates, Pitted I suggest soaking them in water for about 15 minutes so they're soft and easy to blend.
- 1+½ Teaspoons Vanilla Extract
- ¼ Teaspoons Salt
Instructions
- Start by pouring boiling water into a small bowl with raw cashews. Let them soak for 1-2 hours. (Overnight works too!) I also suggest soaking the dates in boiling water for about 15 minutes to soften them up before blending.
- Drain the soaked cashews and dates with a strainer.
- Then add them to a high-speed blender with fresh filtered water, medjool dates, vanilla extract, and salt.
- Blend on high for 2-3 minutes or until the mixture is smooth and creamy.
- Pour into a mason jar or glass container with an airtight lid. Store in the refrigerator until you're ready to use!
Notes
Expert Tips
- Cashew milk will separate in the refrigerator so give it a good shake before pouring.
- Use an electric milk frother to create a light and fluffy consistency before adding to your coffee.
- Use a high-speed blender to create a super creamy consistency. Because this is a very liquidy recipe, I don't recommend using a food processor.
- Add more or less water depending on how thick and creamy you want the final product to be. The thinner it is, the more of a "milk" consistency it will have.
How to Store Leftover Cashew Creamer
To keep this healthy homemade coffee creamer fresh, store in a glass jar like a mason jar or an airtight container in the refrigerator for up to a week. You can also freeze leftovers in ice cube trays to use for smoothies or iced coffee! ** See full post for more information and step by step photos.Nutrition
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Jrob
This is great! I used only one date because we are a low sugar household, but with the vanilla the result was still sweet and creamy. Thanks!
Mariah Knight
Awesome!! So glad you enjoyed!