Cashew Milk Creamer – Dairy Free

April 25, 2017


how to make cashew milk at home

Do any of you follow along on my Insta Story adventures? It’s probably become my new favorite place to connect with you all! A few weeks ago I posted that I was making a dairy free cashew milk creamer and I can’t even tell you how many requests I got for the recipe. I wanted to try it a few more times before sharing, but here it is! I hope you all like it! The best part is that, besides being delicious, it’s also incredibly easy to make!

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Cashew Milk Creamer


1 cup cashews


pinch of Himalayan pink sea salt

1 tsp vanilla extract {this is my favorite kind to bake with!}

1/2 vanilla bean pod {optional}


Soak cashews with 1/2 cup of filtered water for 3-4 hours. Then strain, discarding water. Add cashews to the blender along with 1 cup of fresh filtered water, a pinch of Himalayan sea salt, 1 tsp vanilla extract and seeds from 1/2 vanilla bean. Blend until smooth and add more water by the tablespoon until you get a consistency you like. I usually add about 4 additional tablespoons of water which equals 1/4 cup of water. Store in a glass jar in the fridge for 5-7 days.

My favorite thing about this recipe is that you can customize the flavor. Maybe you’d prefer maple syrup to the vanilla extract, or you want to add a little bit of cinnamon. Play around with it and have fun! Also, another plus to this recipe is that you don’t have to use a cheesecloth like you would for almond milk. You can just blend and store.

If you try this cashew milk creamer I’d love to know what you think! The texture is a little thicker and creamier than traditional creamers but I love it! Have any of you made something like this before?