Cashew milk creamer

I recently discovered cashew milk. I was visiting good friends in San Antonio, Texas. They live 2 blocks away from Central Market, so of course I walked over and wandered through the aisles. I was toying with giving up dairy (for various reasons that I’ll discuss in a different post) and I stumbled across cashew milk with very few ingredients. The verdict? It’s expensive, but OH so worth it. Since then, I’ve been thinking about making it from scratch, but I didn’t realize how easy it is until I googled a few recipes.

So here it is. Rather than developing a recipe for cashew milk, I wanted to make cashew creamer. I am desperate for a non-dairy “something” with the consistency of half and half. I crave something with the ability to turn coffee that beautiful creamy color that makes it worth drinking. (As an aside, I don’t like black coffee. At all. Never will. Just don’t even suggest it.) This is a game changer. I already have plans to make my next batch in the next few days.

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Cashew milk creamer

  • Servings: 12
  • Print


  • 1 cup whole organic unsalted raw cashews
  • 2 cups water (for soaking)
  • 2 cups water (for blending)
  • 1/2 teaspoon sea salt (optional)
  • 1 teaspoon vanilla (optional)
  • 1 mason jar for storage


Grab a medium bowl and dry measuring cup. Measure 1 cup cashews and 2 cups water, and cover with plastic wrap. Allows the cashews to soak overnight in the fridge. The next morning, drain the cashews and put in a blender (I love my Nutribullet for things like this), adding salt and/or vanilla if you are using. Blend until creamy and there are no longer chunks. This took about 30 seconds in the Nutribullet, but might take a few minutes if you are using a regular blender.

Pour into a mason jar knife and store in the fridge. I’m sure this will last up to about 5 days in the fridge, but I doubt ours will last that long.


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