Homemade Dairy-Free Coffee Creamer

breakfast drinks recipes May 02, 2022

Based on the response on social media when I shared a little sneak peek of this recipe, many of y'all are just as excited as I am! My daily coffee is always the best part of my morning routine and a little joyful moment I look forward to the second my eyes open.

I personally opt for a dairy-free creamer, but the unfortunate reality is that there are VERY few options out there without fillers, "natural" flavors, gums or sweeteners. And while these in moderation aren't something I choose to worry about, I also love to create easy, homemade alternatives when possible.

That being said, this Homemade Dairy-Free Coffee Creamer is the perfect solution if you're also trying to be more mindful of ingredients.

This recipe took me a few tries to get right, and I have to say that the result is perfectly creamy and satisfying. I was really going for a "half and half" consistency, and the KEY is the coconut cream.

Compared to coconut milk, coconut cream has a higher fat content (all good, healthy saturated fats that we love!) making it thicker and creamier. I use the Native Forest brand from Whole Foods, but you're welcome to use whatever you can find at your local grocery store - just make sure it's unsweetened!

In addition, cashews are one of my favorite ingredients to make just about anything creamier and more decadent-tasting from vegan "cheesecake" to pasta sauce and salad dressing.

I highly recommend soaking your cashews overnight for the smoothest texture, but you can always speed up this process by soaking in boiling water. These add body to create the consistency we want in our creamer!

Lastly, the vanilla extract is optional, but it's adds a great little boost of flavor.

You'll simply blend all of these ingredients with water, and voilà! Really let your blender do it's thing to get the best, smoothest result. Then store your creamer in the fridge to use for days to come. You can even pop the extras in the freezer to use down the road.

Let me know if you give this recipe a try - I hope it brings some joy to YOUR morning routine this week as well!

YIELDS 12 Servings


  • 2 cans (5.4 oz each) unsweetened coconut cream (or one, 12.5 oz can)
  • 1 cup raw cashews, soaked in water overnight
  • 1 tsp vanilla extract
  • 1 cup water


1. Soak your cashews in water overnight. To speed up this process if needed, you can soak the cashews in boiling water for at least an hour, but I recommend overnight for the smoothest texture.
2. Drain cashews, and add to a high speed blender.
3. Add coconut cream, vanilla and water.
4. Blend on high for at least one full minute, until completely smooth and creamy.
5. Pour into a large glass container or mason jar(s) and store in the fridge. You can even store extras in the freezer and thaw when needed.
6. Use in your favorite iced or hot coffee, matcha or tea!
NOTE - The creamer will stay fresh for about a week. It WILL thicken as it cools in the fridge. I recommend warming it up in the microwave for 20 seconds to make it pourable, if needed. You can also add additional water to make it thinner if desired.

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