Cashew Coconut Creamer (Dairy-Free, Plant Based and Whole30)

True confession: I used to drink my coffee black, one packet of splenda and dark roast. My how things have changed! I’m now a medium roast, no sugar and plant milk enthusiast. My journey to plant milk or milk alternatives started like most people. I tried almond milk at first (and never really liked it), moved on to oat milk (also good) and then discovered nutpods (a blend of coconut milk and almonds). I really loved the coconut part but decided I could make it myself and it could be cheaper and tastier and so Cashew Coconut Creamer was born!

Why Should You Make Your Own Cashew Coconut Creamer?

While there are plenty of dairy alternative creamers on the market nothing beats homemade. You can control the taste, texture, sweetness and ingredients. I can guarantee that my Cashew Coconut Creamer is organic, unsweetened and a little extra coconut-y (because I like it that way).

What Do I Need to Make Cashew Coconut Creamer?

I was originally inspired by Shut The Kale Up and her recipe for cashew coconut milk and used similar ingredients but made mine unsweetened with no extra spices (like cinnamon). My version uses less water to make it thicker like cream vs. milk. You can adjust the consistency of the “creamer” by adding more or less water. To make this plant milk creamer you will need:

raw cashew (soaked overnight or soaked in boiling water for 1 hour)
dried unsweetened coconut
dates (for sweetness)
salt
water

It’s gluten free, dairy free, vegan and Whole30!

‍How Do You Use Cashew Coconut Creamer?

The obvious use is for coffee but it’s also great for overnight oats, oatmeal and for smoothies! Whenever I have a batch of homemade Cashew Coconut Cream it just brightens my mornings. I hope it will do the same for you!

Variations for Cashew Coconut Creamer!

You can change up the type of nuts like almonds, macadamia, pistachios or more
Sweeten your creamer with honey or your favorite sweetener
Add warm spices like cinnamon, nutmeg or cardamom
Drop in some extracts like vanilla or coconut for extra flavor

Here’s some other dairy free recipes:

Creamy Mushroom Pasta (Gluten-Free and Dairy-Free)
Chicken Shawarma and Baba Ganoush Bowls
Sesame Szechuan Chicken Wings
Seared Pork Chops with Crosshatch Butternut Squash

Ingredients

1½ cup raw cashews soaked overnight or soaked with boiling water for 1 hour
¼ cup dried unsweetened coconut 1 ounce
1 each date
2 cups water
pinch salt

Cooking instructions

Combine cashews, coconut, dates, water and salt in a high-speed blender.
Strain the mixture through a nut bag, tight mesh produce bag, cheesecloth or fine sieve.
Place in a reusable jar or container and place in the refrigerator. This will last 5-7 days.