Close-up on a coffee with cashew coffee creamer in a clear glass mug.

One of the hardest things for me to give up when I went dairy-free was my daily splash of half-and-half in my morning coffee. I’d tried all the plant-based alternative creamers and milks in the supermarket, and wasn’t a fan. I eventually just decided that I was going to have to be mostly dairy-free, except for my daily half-and-half. After all, life is too short to drink my coffee black.

And then, one day, I was out of half-and-half, and I did a desperate Google search for a plant-based coffee creamer recipe that I could make using pantry staples. A lot of recipes called for coconut milk or coconut oil (love coconut, but I’m a coffee purist, so no go) or almond milk (which I know from experience has some separation issues in hot coffee). And then I stumbled onto Cashew Coffee Creamer on Kitchen Treaty, and I thought, “Well, that’s something I’ve never tried before!” and went for it.

Coffee with cashew coffee creamer in a clear glass mug.

The resulting dairy-free creamer changed my life! It looks like half-and-half. It’s thick, fatty, and creamy like half-and-half. It doesn’t separate or curdle. It doesn’t taste like coconut. It. Was. Perfect. Better than any of those $5-a-pint plant-based coffee creamers on the market. With that first blitz in my blender, a love affair with cashew cream was born.

Cashew cream is going to change your life!

A rich, dairy-free cream made from nothing but raw cashews and water—it sound so simple, but cashew cream is pure magic! After soaking the cashews in boiling water, you blend them into a deliciously smooth cream that will be a cornerstone of your kitchen. Cashew cream is a great alternative to dairy because it really is incredibly close in texture and fattiness to regular cow’s milk dairy. We have a full post all about the benefits of cashew cream, so make sure to read that to see all the ways cashew cream can be used. It is incredibly versatile!

Spoon drizzling cashew cream into a turquoise bowl full of more cashew cream.

This dairy-free coffee creamer recipe is the one that started my whole love affair with cashew cream. I took one sip of my first cup of coffee doctored up with cashew cream, and I knew that I could make this dairy-free thing work for me. I’ve since tweaked this recipe to get it just to my liking, but you might need to tweak it (more or less sweetener, no vanilla, etc.) until you can make your perfect dairy-free cuppa. Enjoy!

Dairy-Free Cashew Coffee Creamer

Cashew Coffee Creamer

Yield: 2 1/2 cups
Prep Time: 6 hours 3 minutes
Total Time: 6 hours 3 minutes

This plant-based Cashew Coffee Creamer is almost as good as the regular kind - you won't even miss the dairy!

Adapted from Kitchen Treaty.


  • 1 cup raw, unsalted cashews
  • Water
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon sea salt


  1. Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
  2. Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add in two cups of water, the maple syrup, vanilla, and sea salt, and blend on high until very smooth—about three minutes.
  3. Store in covered container in the fridge for up to 10 days. The cream will get thicker as it cools.


Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.

Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil and continue boiling for 10 minutes. Drain and rinse before proceeding.

You may want to add more or less maple syrup depending on how sweet you like your cup of coffee.

Cashew creamer does tend to separate from coffee when it’s cold out of the fridge. I like to warm mine up just to take the chill out, and then mix it with my coffee. No separation issues!

Nutrition Information:
Yield: 40 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 30Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 28mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. I have tried cashew cream and it is delicious except for the gritty bits I get at the bottom of my coffee cup. I tried straining it after blending and it helped abit but still unsatisfying. Do you have any recommendations?

    1. Hi Sheila! That sounds like it might be an issue with the blender. In lieu of buying a new one just for this, you could try filtering through a nutmilk bag. Unless, of course, you’re looking for an excuse to buy a new blender—in which case, don’t let us stand in your way! ; )

  2. So, I just made this but I have no idea how much I should use? I used it as i would oat milk and it just completely overpowered the coffee. I dont really know what to make of it, it did come out nice and creamy though but I do have a vitamix. I made a new cup of coffee and heated up some oat milk and just added around 4tsp of the cashew creamer. I couldnt taste any difference.. as you’d imagine. Is there anything else that the cashew creamer could be used for?

    1. Hi Ian! It sounds like the recipe turned out well for you—nice and creamy is the goal! But I can understand why you thought that it was overpowering. This is definitely made to be more like creamer and not milk, so using it like you typically use your oat milk was probably too much. How much you want/need is really to taste, but it sounds like a good place to start would be somewhere between the amounts you already tried. Play around a bit and let us know how it works out for you! =)

    1. Hi, Joy! This recipe works best with a high-powered blender. If you’re using a standard blender or food processor, it’s possible that your cashew cream won’t blend up as smoothly. Blending it for longer may help, but it still may not get completely smooth with a standard blender.

  3. Hello. Thanks for the recipe. I’m on Whole 30. Do you think it would still work as a coffee creamer if I swapped out the honey for dates?

    1. Hi, Aaron! You could definitely swap soaked dates for the maple syrup in this coffee creamer, but it still won’t be Whole30 compliant, unfortunately.

  4. Hi Cassie! I just made this and it tastes very good. Does the milk actually last for up to 10 days? I’ve been searching other recipes for variation and they all note it only lasts 2-3. Thanks!