Easy Homemade Vegan Cashew Creamer Recipe

Want to make your favorite coffee creamer vegan? Try this recipe for Vegan Cashew Creamer. It’s rich, creamy, completely customizable and 100% vegan! This recipe is so easy to make and I guarantee you will fall in love with the deliciously smooth creamy texture.

You can make this creamer to fit your flavor and sweetness preference with simple additions. Let me show you how to make easy homemade coffee creamer vegan!

Why should you try this vegan creamer at home?

There are so many benefits to making your own cashew creamer at homeFirst off, you can stop stressing out when you find yourself out of cream (in my case this happens pretty frequently with my coffee loving self). Next, you get more control over what goes in your food.

This recipe has only 4 ingredients, 100% vegan and easy to find. Another great perk is the amount of time you save! This recipe requires just 15 minutes for prep and less than 5 minutes to whip together. You can have homemade vegan creamer in less than half the time it would take to go to the store and spend your money on fancy bottled creamers.

And lastly the cost. Cashews can be expensive, but for the amount of cashews you need for creamer it actually saves you money from buying that $6 bottle of creamer from the store.

How do you make coffee creamer vegan?

This question is solved by the almighty power of the cashew! Cashew creamer is thick and delicious all by itself. No need to add any additional fat to the mix as cashews have natural fats that are actually heart healthy and full of plant protein.

This coffee creamer is made dairy-free by eliminating the traditional cream and instead whipping up cashews into a smooth and silky cream. This vegan creamer even froths up when whisked. It really is the perfect substitute to traditional dairy based creamers.

What do I need to make cashew creamer?

All you need to make this homemade vegan cashew creamer is some cashews, water, your favorite flavorings (mine happens to be vanilla extract), and a blender! No straining required for this rich creamer. Liquid sweeteners can be added if you like, or you can leave out the sweeteners if you prefer.

My husband likes his coffee sans sugar, so I leave it out most of the time and just add in my own sweeteners straight to my coffee. Once you know how to whip up your own cashew creamer you can have fun customizing it to your own liking!

Don’t Cashews have to soak overnight before using them?

Not with this recipe! To soften my cashews and skip the wait all you need to do is soak your cashews in boiling water. I let mine sit in the boiling water for about 15 minutes. You can repeat the process as many times as you need to for your blender. If you have a very high powered blender such as a Vitamix you may not need to soak more than a few minutes.

I use my ninja bullet blender, which I have lovingly enjoyed for smoothies, soups, butters, and vegan creamer for over 4 years now. I have only good things to say about the Ninja blender, in case you need a recommendation (not an affiliate, just a fan)!

If you don’t think your blender can handle this, or just want to make extra sure your cashews will be soft enough you can use the overnight soaking method. And lucky for us this recipe comes together in just 5 minutes. You can easily soak your cashews in water in the fridge the night before and whip up a batch of easy cashew creamer the next morning.

You can soak your cashews for up to 48 hours, just remember to change out the water every 12 hours and keep refrigerated. 

Any Tips to Making the Freshest Vegan Cashew Creamer?

Here are some good tips to making sure you get the freshest tasting cashew creamer!

My number one tip is to make sure you’re using fresh cashews

Cashews are a nut and have natural oils. Left too long these oils can go off. Keep your cashews in a cool dry place and make sure to use them within 6 months of purchasing. 

My second tip would be to choose the soaking method that fits YOUR blender

Higher powered blenders will be able to cream firmer nuts than older, or less powerful blenders. If you know your blender takes a lot longer to cream then I suggest you soak your cashews for a longer period of time. 

Store your cashew creamer properly

You are going to want to make sure and store your finished vegan creamer in the refrigerator in a steril, airtight container. This will keep them fresh the longest. One batch of cashew creamer will keep for about a week in the fridge.

This recipe is good for about 2 cups of cashew creamer but can easily be halved, or doubled depending on your family’s coffee creamer habits. I go through mine in about a week. By myself. Yes, I drink a lot of coffee. 

 Pick the flavors and sweeteners you enjoy most

 This recipe calls for vanilla and a liquid sweetener. I used homemade vanilla extract with some pure maple syrup. You may prefer a different flavor or liquid sweetener. This is a basic recipe and can be 100% customized to your flavor preferences. Starbucks doesn’t offer up a thousand different variations of coffee for no reason, am I right?

If you’re reading this you probably prefer your coffee creamer vegan, but you may not prefer it vanilla! Want a mocha creamer? Add some cocoa powder in the mix. About 1 tablespoon of cocoa powder per batch makes for a delicious mocha creamer. 

Step by Step Guide to Vegan Cashew Creamer

Start by soaking your cashews

I find 15 minutes in boiling water is the perfect soak time for my blender. Adjust soaking time based on the power of your blender.

Gather your ingredients

This recipe calls for water, vanilla extract (optional) and liquid sweetener (optional).

Blend all ingredients together

Place the cashews, flavorings and sweeteners (if using) and 1 1/4th cup water together in the blender and whip on high for a good 3 minutes. After 3 minutes check to see how the cashews are blending. If the mixture seems too thick for your liking drizzle in more water and reblend. Repeat this step until you get the desired consistency. For me a full 2 cups of water is the perfect thickness. 

 Keep blending for a few more minutes

Run your blender for a total of about 5 minutes, just to ensure that the mixture is as creamy as possible.

Store your homemade cashew creamer

To properly store your vegan creamer make sure you start with a sterile container with a tight fitting lid. This creamer will stay fresh for about a week in the refrigerator. 

Are you ready to make Easy Homemade Vegan Cashew Creamer? Let’s Go!

Yield: 2 Cups of Cashew Creamer

Easy Homemade Vegan Cashew Creamer Recipe

cashews and water for cashew creamer

This easy homemade vegan cashew creamer is rich, silky smooth and full of delicious flavor! A recipe so easy to make you'll have fresh vegan creamer in no time!

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

  • 1 cup of cashews
  • 1 ¼ - 2 cups of water, divided
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon liquid sweetener (optional)

Instructions

    1. Start by soaking your cashews in boiling water for about 15 minutes, just to soften them up.

    2. Put the cashes and 1 1/4th cup water, vanilla extract (optional) and liquid sweetener (optional) into the blender. Blend on high for a minimum of 3 minutes. Keep going even if you think you have got it creamy. 

    3. Check on the cream for desired consistency. If you like your cream thinner add in the additional water a little at a time until you get your desired thickness. 

    4. Blend for an additional 2 minutes when you have added your preferred water amount. 

    5. Store your creamer for up to a week in an airtight sterile container in the refrigerator.

Done!

How easy was that? I hope you try out this easy homemade vegan cashew creamer recipe for your coffee (or tea!). Let me know how yours turned out and all the fun varieties you come up with! Drop a comment or share your creations on Instagram with hashtag #veganbakingathome! Tag me for comments and support at @veganbakingathome.

Until next time!

Allison Bost

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe