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Cashew Coffee Creamer

Dairy-Free Cashew Coffee Creamer
Recipe At-A-Glance
Vegan, Gluten-Free6 hours
This plant-based Cashew Coffee Creamer is almost as good as the regular kind – you won’t even miss the dairy!

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This is the recipe 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. Over the past few months, I’ve 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.

Final verdict: Almost as good as the dairy stuff.

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!

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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2 Responses
  1. Laura

    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!

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