This past week there was a coffee creamer shortage across Canada. I have no idea why, but I sure know that I didn't like it. My sweet creamy coffee is a daily joy for me. Black coffee is not my thing (I don't know how you people do it). Regular non-dairy milks are too thin and sometimes even curdle when you add them to coffee... ew.
This was a problem I had to resolve immediately, and so I hit the kitchen and set to making my own coffee creamer. And then it happened. Somehow, a magical combination of morning pre-coffee haze and a toss-things-into-the-blender approach resulted in the best cashew coffee creamer ever!! No seriously, no more store-bought for me, homemade cashew coffee creamer from now on. Yassssss!!
This is legit. This cashew coffee creamer is incredibly rich and creamy, so easy to make, totally customizable to your own taste preferences, and if you are lucky enough to have a high-powered blender (such as a Blendtec, Vitamix, or Breville) you can whip this up in the time it takes to boil the kettle. So as long as you have raw cashews on hand, you will never run out of delicious coffee creamer again!
Don't worry, if you have a regular blender that isn't quite as strong, you can still make cashew coffee creamer too, you will just need to set some time aside for soaking cashews.
If you do own a high-powered blender, this step isn't necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.
To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
The key is to blend way more than you think you need to. I blend mine for 3 - 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I'm done the cashew cream is actually a little warm from the friction.
Pour into a bottle and store in the fridge until ready to use. That's it! No straining needed. The cashews are a soft enough nut that they should turn into smooth creaminess and blend right in. Just give the creamer a shake before using, and stir into your coffee for dreamy perfection.
(click stars to vote)
The Best Cashew Coffee Creamer
Servings: (makes about 2 ½ cups depending on how much water you add)
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Ingredients
- 1 cup raw cashews,, softened if needed (see instructions)
- 1 ¼ - 2 cups water, *see notes
- 1 - 6 tablespoons sweetener of choice- agave, maple syrup, brown sugar, white sugar, low calorie sweetener, (optional) *see notes
- ½ - 1 teaspoon vanilla extract, (optional)
- ⅛ teaspoon salt
Instructions
To soften the cashews (optional):
- If you do own a high-powered blender, this step isn't necessary as the blender will be powerful to make a very smooth cream without soaking. If you do not own a high-powered blender, I recommend starting by softening the cashews for the creamiest coffee creamer.To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for a minimum of 6 hours and up to 48 hours until very tender. Drain and rinse cashews before using.
To make the cashew coffee creamer:
- To make the best cashew coffee creamer: Add the cashews, water, sweetener (if using), vanilla extract (if using), and salt to a blender. Blend until completely smooth and super creamy with no graininess. The key is to blend way more than you think you need to. I blend mine for 3 - 5 minutes in my very high-powered blender to ensure maximum creaminess and no pulpiness is left. By the time I'm done the cashew cream is actually a little warm from the friction.
- Pour into a bottle and store in the fridge until ready to use, it should keep for about 1 week in the fridge. Always give the creamer a shake before using.
Notes
Nutrition
Bon appetegan!
Sam.
Veronica McCabe says
I am so happy to have found you, your website and your fabulous recipes. I’ve tried quite a few. Though, nut creamers have always been tough for me. I think I need a better blender. My Ninja has been good for most things, but I still needed a nut bag with this recipe. I think it takes most of the flavor out of it. My review is rated before nut bag.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy my recipes, Veronica! Yes, a Ninja blender (or any blender where the blades are attached to a post in the middle) may not work as well for nut milks, as it's not designed to create the proper vortex. Using a nut milk bag will help strain the mixture and give you a smoother result!
Judy M says
I don’t want to leave a bad review for Sam just in case you can help me.
I had such high hopes for this recipe!!!
I soaked my cashews overnight. I used my ninja blender for five full minutes.
It’s separated in the refrigerator kind of chalky.. I mixed it up, and it leaves a bad taste at the bottom of the cup. Plus, there’s a residue at the bottom.
What did I do wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, I'm so sorry the recipe didn’t turn out as expected! Is it possible you used roasted cashews? Using roasted cashews instead of raw ones can lead to chalkiness, separation, and an off flavor, as roasted nuts are drier and less creamy when blended. Or do you think your cashews were a bit old? Similarly, old cashews or improperly stored nuts can develop a stale or rancid taste, which would definitely affect the flavor of the creamer. If you used fresh raw cashews, try blending longer, straining through a nut milk bag for smoothness, or shaking the creamer well before use since natural separation is normal. Also, highly acidic coffee can sometimes cause residue. I hope these tips help, and I’d love to hear if you give it another try!
Judy M says
Thank you ever so much for your reply, Sam !!!
I bought a 3 pound bag of cashew pieces at Amazon by Food to Live. The Best Buy is January, 2026.I am new to making nut milks and creamers. However, I see that cashews are important in vegan cooking.
1. After seeing your reply, I think I will use my nut milk bag.
2., I think I’ll buy some cashews from Sprouts bulk. I want to see if they are any different. These look tan, not white.
Are whole cashews are better than pieces?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, I hope you get better results this time 🙂 Cashew pieces are great, that's usually what I use as they are more affordable. Enjoy!
Judy M says
Hi Sam! I made it again and figured out what happened!
If I had one cup of water to my Ninja blender, it just barely touches the first blades. So I switched to using the smaller containers that change it to a bullet blender. I held the blend button down for three minutes! When I opened it, it was so hot it was steaming! But it was very well blended. Very creamy.
Thank you ever so much, we figured out the problem. I’ll give you a good review. Thank you for all your hard work.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! So happy the problem was discovered! Great to note about the blender being too large. If you ever wanted to use your Ninja next time, I would double the recipe so that the blades touch properly. Enjoy!! 🙂
Diane says
I just made this for the first time and it's so good! I was trying to find an alternative to half and half but all the ones in the store have so much garbage in them. This one is a winner! Thank you for posting.