Welcome to the world of homemade coffee creamer! This homemade cashew coffee creamer is a tasty and healthy treat.
It has a rich, nutty flavor and a creamy texture. It’s a great choice for those who want to enjoy their coffee without the usual creamer.
Making this natural coffee creamer is easy. You only need a few ingredients to make a batch quickly.
You’ll know exactly what’s in your creamer, and it’s vegan and organic. This creamer will make your mornings better with its fresh and tasty flavor!
What You’ll Need
Here’s everything you need to make this creamy, dreamy cashew coffee creamer:
- 2 cups of raw cashews (soaked for the creamiest texture)
- 2 cups of water
- 1 tablespoon vanilla extract
- A pinch of sea salt (or two, for balance)
- ½ teaspoon cinnamon (optional but highly recommended)
- 1–2 teaspoons honey or your favorite sweetener (optional, for a touch of sweetness)
Pro Tips for the Best Cashew Creamer
- Soak Your Cashews
Soak the cashews in water for at least 4–6 hours or overnight. This softens them, making your creamer super smooth. Forgot to soak? No problem—use boiling water and soak for 30 minutes! - Blend, Blend, Blend!
A high-speed blender works best for that silky texture. Blend for at least 1–2 minutes until it’s totally smooth. - Strain (Optional)
If you prefer an ultra-smooth creamer, strain it through cheesecloth or a nut milk bag. But honestly, it’s already creamy enough for most people! - Adjust for Thickness
Want it thicker? Use less water. Need it lighter? Add more water until it’s just how you like it. - Customize Your Sweetness
Start with a little honey, maple syrup, or agave, and add more to taste. If you’re going sugar-free, stevia or monk fruit are great options.
Tools You’ll Need
- High-speed blender
- Measuring cups and spoons
- Airtight container for storage
- Nut milk bag or cheesecloth (optional, for straining)
Substitutions and Variations
- Nut-Free Version: Use raw sunflower seeds instead of cashews for a similar creamy texture.
- Flavored Creamer: Add a teaspoon of cocoa powder for a chocolatey twist, or a pinch of pumpkin spice for cozy fall vibes.
- Sugar-Free Sweetener: Swap honey with stevia, monk fruit, or erythritol for a low-carb option.
Make-Ahead Tips
This creamer can be made in advance and stored in the fridge for up to a week. To save even more time, freeze it in ice cube trays and just pop a cube or two into your coffee when you need it!
How to Make Homemade Cashew Coffee Creamer
Follow these simple steps to whip up your cashew coffee creamer:
Step 1: Blend the Cashews
Add the soaked cashews to your blender. Blend until they turn into a creamy powder or paste. This is your base.
Step 2: Add Water
Pour 2 cups of water into the blender. Blend on high for 1–2 minutes until the mixture is smooth and creamy.
Step 3: Add Flavorings
Add the vanilla extract, sea salt, and cinnamon. Blend again to fully mix the flavors into the creamer. Taste and adjust as needed.
Step 4: Sweeten (Optional)
Add honey or your sweetener of choice to the blender. Blend one final time until it’s completely smooth and silky.
Step 5: Store
Pour the creamer into an airtight container and store it in the fridge. Shake well before using, and enjoy!
Leftovers and Storage
- Fridge: Your creamer will stay fresh for 4–7 days. Always give it a sniff before using—homemade goodies don’t last as long as store-bought ones!
- Freezer: Pour the creamer into ice cube trays, freeze, and store the cubes in a freezer bag. Use within 1 month.
Wrap-Up
And that’s it! You just made your own creamy, dreamy, dairy-free cashew coffee creamer. Whether you’re adding a splash to your morning cup of joe or whipping up a fancy latte, this homemade creamer is going to make every sip a little more special.
Have you tried making this creamer? I’d love to hear how it turned out for you! Let me know your favorite flavors or if you added your own spin. Drop a comment below—I’m always here to help or chat about all things coffee. ☕
