Hazelnut Cashew Coffee Creamer

5 from 3 votes

This Dairy-Free Hazelnut Cashew Coffee Creamer is a Java game-changer! It’s so simple that you can make it in less than 5 minutes.

Prep Time20

Total Time20

Course: Sauces

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 76kcal

Soak the cashews before blending. Don’t skip this part. To get the smooth silky consistency this is critical, even if you have a high-powered blender.
If you have a high-speed blender, put the cashews in a small bowl, cover them with boiling water, and let them sit for about 15 minutes. If you don’t have a high-speed blender, they will need to soak for at least two hours.
Drain the cashews and toss them into the blender with your other ingredients. I use my Vitamix 5200 high-speed blender on high to make this recipe and it’s done in about one minute. When using a standard blender, you’ll want to blend for 2-3 minutes or until you see the consistency is creamy and smooth.
Add the cashew coffee creamer to your favorite iced or hot coffee or even hot tea and enjoy.

Tips & Suggestions:

Soaking Cashews: Longer is better when it comes to soaking cashews, so if it’s easier with your schedule, they can be left for hours and even soaked overnight.
Storage: Cashew Creamer will keep well refrigerated in an airtight container for about 5 days
Extracts: It will change the flavor, but only using vanilla extract is possible, and it's still delicious.
Sweetener: If you don't have agave nectar, try using maple syrup, honey, or date syrup.
Thickening: I tested it by added a tablespoon of aquafaba (chickpea juice) while blending to see what it would do, and it thickened up even more without changing the flavor.
Healthy Coffee Alternative: If you need an herbal coffee alternative, I love these Teeccino flavor variety packs. They are a great caffeine-free acid-free coffee option.