Dairy-Free Vanilla Cashew Creamer Recipe
Ali Segersten May 04, 2017 2 comments
Are you in the process of removing dairy from your diet and searching for a rich, creamy alternative to swirl into your morning beverage? This simple cashew-based creamer might be just what your body and taste buds have been craving.
While I don’t personally drink coffee, I love adding this luscious cashew creamer to my turmeric-ginger spice tea, dandelion root chai, roasted dandelion root tea, matcha lattes, and even maca hot chocolate. It blends beautifully into warm drinks without overpowering them—unlike coconut milk or cream, which can sometimes have too strong a flavor for delicate herbal beverages.
This cashew creamer is warm, neutral, and silky—just enough to add body and comfort without taking over the flavor profile of your tea or coffee. And it’s incredibly easy to make.
If you own a high-powered blender, this recipe comes together in just minutes—no soaking needed. But if you're using a standard blender, I recommend soaking your raw cashews for a few hours first to soften them (then drain before blending). Another option: use raw cashew butter! If you’re short on time or out of whole cashews, simply blend a spoonful of raw cashew butter with water, a touch of sea salt, and a splash of maple syrup for the creamiest plant-based milk.
And here’s the beautiful part—while it feels indulgent, this creamer is packed with nourishment. Cashews are rich in heart-healthy monounsaturated fats (about 66% of their total fat content), which help support cardiovascular wellness. They’re also an excellent source of key minerals like magnesium, copper, phosphorus, zinc, and manganese—nutrients that support energy production, immune balance, and nervous system health.
If you are following the Elimination Diet, then this recipe can be used in Phase 3 during the reintroduction of nuts.
Dairy-Free Cashew Creamer
My children love adding this cashew creamer to ginger-turmeric tea, so I can go through a whole batch quickly with five children! You can also experiment with the ratio of cashews to water—less cashews and more water and you will create a lovely cashew milk! If you cannot find raw vanilla powder at your local food co-op or health food store then you can either replace it with one tablespoon alcohol-free vanilla extract, or order the vanilla powder here online, or omit it altogether.
If you don't think you will use this much creamer within three to four days of making it then I would suggest making a half batch, as I've found it can start to spoil by day four or five.
- Place all ingredients into a high-powered blender and blend until ultra smooth and creamy.
- Be sure to place the blender lid on tight before blending, and let the blender run for about 60 seconds to make sure that all the cashew pieces get broken down.
- Add more water for a thinner creamer.
- Pour cashew creamer into a clean glass jar, cover tightly with a lid, and immediately store in your refrigerator until ready to use.
Yield: about 2 ½ cups
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Hi there,
The cashew…
Hi there,
The cashew creamer will last 3 to 4 days in a covered glass jar in your fridge. 😊
How long will this last in the refrigerator. Thanks.