1 ingredient vegan coffee creamer

And, as simple as it is! this 1 ingredient vegan coffee creamer is delicious and makes your coffee so good, that you’ll have to be careful with the number of cups you have per day :). I’ll also tell you how to make it super creamy and to avoid separation!

Vegan coffee creamer is the one thing vegans miss the most 🙁 -OK maybe not the one thing but they miss it!- So I decided to put a blog post with recommendations!

Making the best vegan coffee creamer

Get your ingredients

Soak the cashews for 7 hours or overnight. If you want to skip this, you can boil them for 20 minutes, but the results are not the same

Put the cashews in the blender with the water

Blend for 1 minute at high speed. Check the texture, it should be very smooth, if not, wait for 10 minutes so you don’t overheat your blender! and blend again for 1 minute at high speed

Enjoy!

Vegan coffee creamer recommendations

• Soak the cashews in a pot that has space for at least two extra fingers of water, as they’ll expand. You can boil the cashews for 20 minutes, but when I have done this, I find the results not as smooth as I like them
• Vegan coffee creamer that does not separate? You bet! but if it do separates, check If your coffee is very acidic, I enjoy using SF Bay coffee. It tastes like the real deal, even the decaf version!
• It is freezer friendly, and it keeps for a week in the fridge
• It is addictive! When I make it, it never lasts for more than 4 days! careful, it is high in calories! 😀
• You really need to blend it on high. the blades of my blender even get hot! 
• For a nut-free option, use sunflower seeds. I don’t think they are ideal for this recipe, unless you like the flavor, but they work well, too. They have a more savory taste, whereas cashews are sweeter. Also note, that I use the bullet Nutri Ninja, I am not 100 % sure other blenders will make it as smooth to use it as a creamer

What can you use this coffee creamer for?

• I find it obviously perfect for coffee! but also for matcha and moringa
• If you use just the required amount of water to get the blender going, you can use it as a vegan half-cream, I find the taste and consistency similar to half-cream

Love coffee and desserts? have a look at the delicious and easy mug brownie, or the peanut butter cookies, or maybe coconut flour cookies!

We hope you love this recipe as much as we do ❤️, it’s:

Easy, quick, delicious!
One ingredient, nutty, super intense!
Dairy-free, keto-friendly, whole30 compliant!
Sugar-free, Gluten-free, and WFPB. There is a nut-free option

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂

Print Recipe

5 from 1 vote

1 ingredient vegan coffee creamer

Simple, and delicious coffee creamer!

Prep Time5 minutes mins

Soaking time6 hours hrs

Total Time6 hours hrs 5 minutes mins

Course: Appetizer

Cuisine: International

Keyword: Plant based, the best coffee vegan coffee creamer, Vegan

Servings: 10 people

Calories: 75kcal

Equipment

• High speed blender (I use the bullet Nutri Ninja blender)

Ingredients

• 300 g Cashews
• 120 ml Water More if you like it thiner
• 2 tbsp Date syrup Optional, add the sweetener of your choice!

Instructions

• Get your ingredients
  
• Soak the cashews for 7 hours or overnight. If you want to skip this, you can boil them for 20 minutes, but the results are not the same

  Also, make sure you soak the cashews in a container that has space for at least two extra fingers of water, as the cashews will expand!
• Put the cashews in the blender with the water
• Blend for 1 minute at high speed. Check the texture, it should be very smooth, if not, wait for 10 minutes so you don't overheat your blender! and blend again for 1 minute at high speed.
• Enjoy!

Video

https://youtu.be/xJCha4VBHUc

Notes

• Soak the cashews in a pot that has space for at least two extra fingers of water, as they’ll expand. You can boil the cashews for 20 minutes, but when I have done this, I find the results not as smooth as I like them
• If your coffee is very acidic, it is likely to separate! I enjoy using SF Bay coffee. It tastes like the real deal, even the decaf version!
• It is freezer friendly, and it keeps for a week in the fridge
• It is addictive! When I make it, it never lasts for more than 4 days! careful, it is high in calories! 😀
• You really need to blend it on high. the blades of my blender even get hot! 
• I really don’t think it needs a sweetener. When you are having a good coffee you usually don’t even need a creamer! it is just to add it extra body!