Take your morning coffee to a new level with this rich and creamy Cashew Coffee Creamer. Made with just four simple ingredients, including roasted cashews and sweet, toasted Mexican cinnamon, this dairy-free creamer adds a velvety texture and warm, nutty flavor to every sip. The process is simple, and the result rivals half and half-only better, because it's homemade, nourishing, and incredibly delicious.
With the comforting warmth of Mexican cinnamon and the smooth, nutty richness of cashews, this coffee creamer brings warmth and depth to your morning coffee.
The flavors might remind you of sipping on a creamy atole or enjoying a bowl of arroz con leche. It is decadent, it is creamy, it is perfection!
Stirred into a cup of freshly brewed coffee, especially café de olla, it brings a velvety texture and a whole new level of absolute deliciousness. It is truly the best homemade coffee creamer I have ever had.
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Why You'll Love This Recipe
- Smooth and Rich: Because of their soft texture, high-fat content, and mildly sweet flavor, cashews transform into an amazingly rich, silky smooth cream when blended.
- Easy to Make: This recipe is incredibly easy to make, requiring only 4 basic ingredients and minimal effort. There's no straining or complicated steps involved, just a quick roast, toast, and blend.
- Healthy and Nourishing: This homemade creamer is packed with nutrients, thanks to the cashews and cinnamon. It is a better alternative to store-bought creamers, which tend to be high in sugar and use emulsifiers, fillers, and artificial flavors.
- Plant-Based and Dairy-Free: There is absolutely no dairy in this recipe, but the final product is so thick and velvety that you'd think you were using the most flavorful half and half.
- Customizable: Make it sweeter by adding your favorite sweetener, or make it a vanilla cinnamon creamer by adding vanilla extract.
- Whole30 Compatible: Just don't add any sweetener, and this creamer can be used on Whole30.
Try these other creamy, dairy-free drinks Mocha Latte, Vegan Coquito, Creamy Strawberry Agua Fresca.
Ingredients & Substitutions
- Raw Cashews: Use raw, unsalted, whole cashews. Raw cashews provide a creamy texture and nutty flavor. Roasting the cashews before blending helps to enhance their natural sweetness and helps to soften the cashews, making them easier to blend. You can get great deals on raw cashews at Sam's Club and Costco.
- Cinnamon Stick: I recommend using Ceylon cinnamon, it has a sweeter and more delicate flavor, making it a great choice for this creamer. Roasting the cinnamon stick before grinding it releases its essential oils, resulting in a more complex and aromatic flavor that perfectly complements the cashews.
- Salt: Just a pinch of salt helps emphasize the sweetness of the cashews. I like to use either kosher salt, pink Himalayan salt, or flaky salt.
- Water: You will need water to both soak the cashews and also to blend the cashews.
- Vanilla Extract (Optional): Adds a deeper, more complex flavor that complements the cinnamon.
- Maple Syrup (Optional): Cashews are naturally sweet, so maple syrup is optional. However, if you prefer a slightly sweeter creamer, maple syrup is a great choice. I love the flavor of maple syrup, but you can substitute date syrup, agave syrup, or one date.
See recipe card for quantities.
What is Mexican Cinnamon?
Mexican cinnamon, or canela in Spanish, is a distinct variety of cinnamon called Ceylon originating from Sri Lanka. It offers quite a different flavor profile compared to the Cassia cinnamon commonly found in many US stores.
Known for its milder, sweeter taste, delicate texture and soft fragrance, Ceylon cinnamon is often referred to as the "true" cinnamon. It is often used in Mexican cuisine because of its versatility, adding depth and richness to anything from savory dishes like Mole Poblano and Chile Colorado with Pork or sweet treats like Mexican Champurrado and Horchata Agua Fresca.
Beyond its use as a cooking ingredient, Mexican cinnamon offers several health benefits. It's rich in antioxidants and has been shown to help regulate blood sugar levels. Additionally, it possesses anti-inflammatory properties and can aid in digestion.
You can find Ceylon cinnamon in the Latin American aisle of most supermarkets or click here to buy online.
Health Benefits of Cashews
Cashews also offer numerous health benefits. They are a rich source of healthy fats, protein, and essential nutrients like magnesium, copper, and zinc. Cashews also contain antioxidants and fiber, which can improve digestion and keeps you feeling full.
How to Make Cashew Creamer
- Roast the Cashews: Place cashews on a rimmed cookie sheet and roast in the oven for 10 minutes.
- Soak the Cashews: Place the cashews in a bowl or small pot. Cover the cashews with boiling water and soak for 20 minutes.
- Toast the Cinnamon: Toast half of a cinnamon stick, until fragrant, in a medium pan over medium heat.
- Combine Ingredients: Add drained cashews, cinnamon stick, filtered water, and a pinch of salt to a blender. If using, also add vanilla extract and/or maple syrup.
- Blend: Blend for 1-2 minutes until everything is smooth and creamy. If the creamer is too thick, add in a couple more tablespoons of water and blend again.
Recommended for This Recipe
Vitamix Blender
I use my high-powered Vitamix every day to make recipes like this cashew creamer or Homemade Almond Milk.
How to Serve
Use this homemade creamer in your favorite iced or hot coffee, black tea, or even in my Café de Olla Recipe .
Enjoy your coffee with creamer alongside a tasty pastry, such as:
- Gluten-Free Empanadas de Calabaza
- Gluten-Free Dairy-Free Tres Leches Cake
- Light and Fluffy Gluten-Free Powdered Donuts
- 6-Ingredient Gluten Free Berry Lemon Dump Cake
- Gluten-Free Apple Oat Muffins
- Whole Wheat Maple Zucchini Bread
Storing and Freezing
Store in the refrigerator in a jar with a lid or other air-tight container for up to 5 days. The creamer will seperate, so simply shake well to reincorporate.
You can also freeze it for up to 6 months. To defrost, place the jar in the refrigerator overnight or place it in a container of cold water for a couple of hours.
Keep in mind the creamer will thicken the longer it is stored. If it is too thick, just whisk in a little bit of water until it reaches your desired consistency.
Tips and Variations
- Customize the Flavor: Adjust the sweetness, vanilla, or cinnamon to your preference.
- Neutral Creamer: For a more neutral taste, simply use cashews, water, and salt. This is perfect for cooking in place of heavy cream.
- For Extra Froth: If your creamer has become less frothy after storing, use a steamer or handheld frother to create a delightful foam.
- Adjust the Consistency: To make the creamer thinner, add a few tablespoons of water at a time until you achieve your desired consistency.
- Pumpkin Spice: Add a touch of fall flavor by mixing in dash of a pumpkin spice blend or individual spices like nutmeg, cloves, or ginger.
Frequently Asked Questions
No, a high-powered blender is not necessary. Cashews are very soft and become even softer when soaked so even a regular blender or food processor will do the trick.
Soaking the cashews helps blend them into the silkiest, creamiest texture so I highly recommend doing so.
To make cashew milk instead of creamer, use 4 cups of water for every 1 cup of cashews. This will result in a thinner consistency that more closely resembles milk. The rest of the ingredients are optional, but a pinch of salt is always a good idea as it accentuates the natural sweetness of the cashews.
If you don't have a cinnamon stick, you can add ½ teaspoon of ground cinnamon instead. However, ground cinnamon will not give the creamer the same robust, aromatic flavor that the toasted cinnamon stick adds.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
Recipe
Cashew Coffee Creamer with Mexican Cinnamon
Equipment
- Baking Sheet
- Medium Pan
Ingredients
- 1 cup raw, unsalted, whole cashews
- 2-3 cups boiling water
- ½ Ceylon cinnamon stick (also known as Mexican canela)
- 1 pinch of salt Himalayan, Kosher or flaky
- 1 cup filtered water (plus more if needed)
- ½ teaspoon vanilla extract (optional)
- 1 tablespoon maple syrup (optional) or other sweetener
Instructions
- Preheat oven to 325ºF.
- Place one cup of cashews on a rimmed cookie sheet. Roast in the oven for 10 minutes, tossing halfway through.
- Place the cashews in a bowl or small pot. Cover the cashews with boiling water and soak for 20 minutes.
- Meanwhile toast half of a cinnamon stick in a medium pan over medium heat. Cinnamon sticks are potent so only half of a stick is enough to add lots of amazing flavor.
- Stir often to keep the cinnamon stick from burning. Toast until fragrant, about 3 minutes. Set aside to cool.
- Drain and rinse the cashews.
- Add the cashews, cinnamon stick, 1 cup of filtered water, and salt to the blender. If using, also add ½ teaspoon of vanilla extract and 1 tablespoon of maple syrup.
- Blend for 1-2 minutes until the cashews and cinnamon stick are completely broken down and everything is smooth and creamy. You may need to stop the blender and scrape down the sides and then continue blending.
- Add in a couple more tablespoons of water if the creamer is too thick and blend again.
- Taste and add more maple syrup if desired.
- Serve in your favorite iced or hot coffee or black tea.
- Store in the refrigerator in a jar with a lid or other air-tight container for up to 5 days.
Notes
- If you prefer a sweeter creamer, you can add sweetener. I love the flavor of maple syrup, but I also recommend date syrup, agave syrup, or one pitted date.
- See blog post for additional tips and variations.
Nutrition
Originally published October 3, 2022. Updated post and photos September 2024.
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