If you’re searching for a dairy-free, plant-based creamer without all the gums, oils, and additives, this cashew creamer is a must-try! It’s rich, creamy, and incredibly easy to make – no straining required like with other nut milks.
I started making this creamer after I read the label of my favorite store-bought creamer. I was shocked at all the additives! So, I was on a mission to make my own. After lots of trial and error, I developed this recipe that has stuck. It’s n0-fuss and silky smooth! We add this cashew creamer to everything from our morning coffee or tea to our Homemade Cold Brew and English Breakfast Tea Latte. Scroll through, and I will show you how to make cashew creamer from scratch.
What You’ll Need
Ingredients:
- 1 cup organic, unsalted whole cashews
- Filtered water – enough to soak, plus 1 ¾ to 2 cups for blending
- Pinch of salt
- 1 teaspoon honey – just enough for a subtle sweetness
Optional add-ons
- Collagen powder, unflavored: 1 tablespoon adds a thicker texture and a nutrient boost – I’m all about adding nutrients where I can and this is a perfect way to both thicken and add in healthy nutrients. Collagen helps promote healthy skin and nails, aids with muscle development and digestion to name a few.
- Vanilla paste or extract: about ½ teaspoon for a hint of flavor – adjust to preference.
- Cinnamon: pinch for warmth and spice – adjust to preference.
Equipment:
Blender – a high-speed blender works best for that silky smooth, creamy finish. However, a regular blender will also do the trick just fine.
How to Make Cashew Creamer
- Soak the Cashews:
Add 1 cup of cashews to a jar or bowl and cover with double the amount of water (they’ll expand as they soak). Cover and refrigerate overnight, or up to 48 hours. The longer the soak, the creamier the result. Tip: if you are short on time and need cream right away, soak the cashew in boiling water for 15 minutes, then follow steps 2-3. - Drain and Rinse:
Once soaked, drain the cashews and rinse them thoroughly with fresh water. - Blend Until Creamy:
Add the soaked cashews, 1 ¾ cups of filtered water, honey, salt, and any optional add-ins to your blender. Blend on high for 2 minutes, or until smooth and creamy. Add additional water if too thick, or until desired consistency.
Storage & Serving
Pour into a glass container and store in the refrigerator for up to 7 days. Like most natural creamers, it will separate – just give it a good shake before each use.
Use cashew creamer anywhere you’d typically use half and half or heavy cream! It’s perfect in hot or iced coffee, tea, or even in savory or sweet recipes that call for a splash of cream.
If you like this recipe, then check out our Roasted Garlic Cashew Sauce.
Leave a comment below if you make this creamer! Would love to hear from you.
Cashew Creamer (Dairy-free)
Equipment
Ingredients
- 1 cup cashew whole unsalted
- 1¾-2 cups water, filtered plus 2 cups for soaking
- 1 tsp honey
- pinch salt
Instructions
- Soak the cashews: add cashew to a glass jar and cover with 2 cups water. Store in the refrigerator overnight and up to 48 hours.
- Drain and rinse cashews.
- Add cashews, 1¾ cup water, honey, and salt to the blender (add any add-ons at this time as well). Blend on high for 2 minutes or until smooth and creamy.
- Add additional water to adjust thickness if desired.
- Serve in your favorite beverage and enjoy!
