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Cashew Coffee Creamer


  • 1 cup raw unsalted whole cashews

  • 1 cup of water (up to 2 cups, depending on the consistency you prefer; plus additional water for soaking)

  • 1 teaspoon pure vanilla extract (optional)

  • Pinch salt (optional)


  • Place cashews in a large jar or bowl. Cover with about 2 cups of boiling water, making sure all of the cashews are submerged. Let soak for 20 minutes. Pour cashews and liquid into a fine-mesh strainer to strain the soaking liquid. Rinse. 

  • Drain the water and discard. Place drained cashews in the pitcher of a blender. Add 1 cup of water, vanilla if using, and salt if using. Blend until completely smooth, about 1 minute, adding more water a couple of tablespoons at a time if needed to get it moving. Add additional water, up to another 1/2 to 1 cup or so, until it's the creamer is the consistency you like. I go for a rich and creamy, half-and-half-ish thickness. But also know that your cashew creamer will thicken in the fridge. 

  • Use in coffee just as you would any other creamer. Keeps refrigerated in an airtight container for about 5 days. It might separate in the fridge; simply shake before pouring.

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