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Last winter, my morning coffee felt dull. That was until I blended soaked cashews with a splash of vanilla. My bland brew turned velvety, with a nutty depth that store-bought creamers couldn’t match. Now, I’m hooked on this dairy-free magic.

Making your own cashew coffee creamer is easy. In 20 minutes, you blend cashews, a hint of sweetener, and maybe a pinch of salt. No additives, no weird ingredients. One batch costs about $3 and lasts a week. Each serving has under 60 calories, with zero dairy.

This creamer’s smoothness surprised even my coffee-obsessed coworkers. Ready to ditch the plastic bottles of overpriced creamer? Let’s make your daily cup feel like a café treat at home.

Homemade Cashew Coffee Creamer Recipe

Cashew Coffee Creamer

A creamy, dairy-free coffee creamer made with wholesome cashews, maple syrup, and a hint of vanilla. This homemade cashew creamer is easy to make and a perfect addition to your morning coffee!

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course beverage

Cuisine dairy-free, vegan

Servings 3 Cups of Creamer

Calories 60 kcal

Ingredients

  

• 1 cup raw cashews soaked
• 3 cups filtered water plus extra for soaking
• 2 –3 tbsp maple syrup or honey adjust to taste
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: ½ tsp cinnamon

Instructions

 

• Soak cashews in water for 4+ hours or overnight. Drain and rinse.
• Blend soaked cashews with 3 cups fresh water until smooth, about 2 minutes.
• Strain mixture through a nut milk bag or fine mesh strainer into a bowl.
• Add maple syrup, vanilla, salt, and cinnamon (if using) to strained liquid. Mix well.
• Store in an airtight jar in the fridge. For thicker creamer, add less water next time.

Notes

This creamer stays fresh for 5–7 days in the fridge. For longer storage, freeze in ice cube trays and thaw overnight before use. Shake before pouring into your coffee for a smooth texture.

Keyword cashew coffee creamer, cashew milk, coffee alternative, dairy-free coffee creamer, healthy coffee creamer, homemade creamer, vegan coffee creamer,

Making your own vegan coffee creamer at home is easy. This nut milk creamer makes your coffee creamy without artificial stuff. Let’s make a batch that’s as good as store-bought but healthier.

What You’ll Need

• 1 cup raw cashews (soaked)
• 3 cups filtered water (plus extra for soaking)
• 2–3 tbsp maple syrup or honey (adjust to taste)
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: ½ tsp cinnamon
• High-speed blender
• Fine mesh strainer or nut milk bag
• Airtight container

Step-by-Step Instructions

1. Soak cashews in water for 4+ hours or overnight. Drain and rinse.
2. Blend soaked cashews with 3 cups fresh water until smooth, about 2 minutes.
3. Strain mixture through a nut milk bag or fine sieve into a bowl.
4. Add maple syrup, vanilla, salt, and cinnamon (if using) to strained liquid. Mix well.
5. Store in a jar. For thicker creamer, add less water next batch.

Storage Tips

Keep your healthy coffee creamer in the fridge. It stays fresh 5–7 days. Freeze in ice cube trays for longer storage. Thaw frozen cubes overnight before use. Always shake before pouring into coffee.

Why This Cashew Coffee Creamer Beats Store-Bought

Making your own cashew milk for coffee at home is a smart move. It’s cheaper than buying premium brands like Califia Farms or Oatly. Each jar I make saves me $2-3 a week. That’s a lot of savings!

No preservatives or weird additives here. I use cashews, vanilla, and a bit of sweetener. It’s simple and natural. I can also adjust the sweetness or add cinnamon for a cozy feel. No store-bought option can match that.

Preparing it is easy. Soak cashews overnight, and it’s ready in minutes. It’s also plastic-free and tastes fresher. Store-bought creamers lose their flavor over time. Mine stays rich and nutty.

At first, switching was hard, but my stomach thanks me. My coffee now tastes like real coffee, not chemicals. Once you try this, going back to store-bought seems like cheating.

How I Use My Creamy Cashew Creation All Week Long

Every Sunday, I start my week with a big batch of plant-based creamer. I portion it out into jars for the fridge and grab-and-go bottles. It’s perfect for any coffee moment, adding a velvety touch to both hot and cold brew.

I also use it in smoothies for extra creaminess without sugar. And, I’ve even added it to soups for a rich flavor. My favorite trick? Mixing cocoa powder for a mocha version or pumpkin spice for fall.

For work, I carry travel-sized bottles. At home, I warm it with chai tea or pour it over oatmeal. It’s also great with matcha, leaving no powdery taste behind. Plus, it makes latte art easy with my milk frother.

Switching to homemade saved me $20 a month. It’s also nut-based, so my lactose-intolerant friends can enjoy coffee drinks too. I’m trying turmeric next for a golden latte. Once you try this, you’ll never go back to store-bought.