Ever since my first Whole30, three years ago I have been on the hunt for the best Dairy Free Coffee Creamer. I have done cashew creamer (HERE), I have done bulletproof coffee, ghee, coconut milk and coconut cream. While all delicious, viable, dairy free coffee options, they all included my blender.
I’m sure you’ve tried to plainly mix in coconut milk into your coffee… how about some collagen too? With a spoon? Plain, chunky, fail. Gross. Then there are some store-bought options, like Nutpods. I hear they are great, but alas, I can’t afford to buy them on the regular, and also, they have some emulsifiers in them which don’t agree with me.
Homemade Is Always Better
When you’re on the road to health and wellness making things at home becomes second nature. While there are many convenience foods on the market, none of them will ever be better for you or as cost effective as making it your damn self.
Especially in the dairy free coffee creamer category. Weird fillers, starches and food like products always make their way in to make the product thick, or cheaper or shelf stable. No thanks.
With homemade dairy free coffee creamer, you get all the MCT goodness and cashew creaminess with ZERO shenanigans.
This creamer stirs in perfectly for a silky, creamy coffee that even looks a little frothed. I like to use my fork to stir it up and bingo! No blender to wash. Creamy, filling, delicious coffee with zero crap, zero sugar.
Bonus, unlike other keto coffee creamers you won’t get pools of fat floating above your coffee!
Now let’s take a look inside this amazing Whole30 coffee creamer!
The Ingredients
Raw cashews, soaked (activated) to minimize the phytic acid (an anti-nutrient that can impair nutrient absorption and irritate the gut). To activate nuts soak them in filtered water with 1/2 a teaspoon salt for four hours. Drain and rinse well before use. You can purchase these at the bulk section of your Whole Foods or HERE.
Medium Chain Triglycerides! MCT’s are fatty acids derived from coconut oil, the short chain fatty acid goes straight to the liver to be converted into ketones. MCT’s aren’t stored in your body or liver, they are pure fuel! Adding MCT oil to your coffee is a great way to boost the energy and get your body into ketosis! I like THIS ONE. Note on the MCT! Someone commented below that the MCT didn’t sit well with their tummy’s. I have heard of that before- so if you have never tried it before you kind of need to wean yourself onto it. Use almond or coconut milk instead. Try adding in 1/4 cup MCT at a time, until you work your way up to the full dose.
Collagen Peptides! Collagen peptides or collagen hydrosoalte is gelatin’s water soluble brother. Made from pastured animal bone, skin and/or joints this flavorless, odorless, white powder dissolved completely in liquid and does not gel at all. It’s perfect for this make-ahead creamer. Adds amazing gut healing, hair, skin and nail health benefits to your morning cup of joe, plus a little quality protein! I like THIS ONE.
A little pure vanilla extract, ceylon cinnamon and pink Himalayan salt for flavor and you’ve got yourself one top-notch dairy free coffee creamer. For about $20 in ingredients, you get 40 ounces of coffee creamer, that’s about .50 an ounce. Whereas the leading dairy free coffee creamer goes for $2.50 an ounce!
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Dairy Free Coffee Creamer
- Yield: 5
Description
delicious, healthy coffee creamer that stirs in perfectly!
Ingredients
- 1 1/2 cups soaked, raw cashews (use hemp hearts or pumpkin seeds for nut free)
- 1 1/2 cup MCT oil (or full-fat coconut milk)
- 1 1/2 cups filtered water
- 1/2 teaspoon pink Himalayan salt
- 1 teaspoon pure vanilla extract (vanilla bean powder for Whole30)
- 1 teaspoon Ceylon cinnamon
- 1/2 cup collagen peptides (optional)
Instructions
- Make sure you soak the cashews (or seeds) per the instructions above. Rinse and drain them.
- Place them in the blender.
- Add in the rest of the ingredients (water, mct, salt, vanilla, cinnamon, and collagen) to the blender and blend until smooth, about 30-40 seconds in my Vitamix.
- May take a little extra juice in a regular blender, you want the mix smooth and frothy… almost fluffy! IF you still have a grainy texture, like if you have a Ninja strain your creamer with a fine mesh sieve.
- Makes about 5 cups, I like to store it in 5, 8-ounce mason jars in the fridge for up to 8 days.
- You can also freeze the jars and then thaw in the fridge when you want to use.
- Add 2-4 tablespoons to your coffee and stir well to combine. Works great for hot and iced coffee.
Recipe Notes:
- per 1/4 cup serving: Calories 209, Fat 20.7g, Carbs 3.6, Fiber 1.1, Sugar 0.7, Protein 2.4
Nutrition
- Serving Size: 20
Danielle says
I just made this coffee creamer for the Whole30. I love the consistency. I started small with the MCT oil and did 1/2 cup and replaced the rest with almond milk. My only problem is I can’t taste any vanilla and I even doubled it. Did I do something wrong??
Cristina says
Not sure why your vanilla isn’t showing up… could be your palate, could be the brand you’re using… I find the vanilla flavor to be pretty pronounced any more and it tastes medicinal to me. It could be a preference thing.
Courtney says
Hi, Cristina! Could I add some grass-fed collagen peptides to this? Or maybe some raw cacao powder to make a chocolate fudge? Can’t wait to try this! Thanks!
Cristina says
The recipe already calls for collagen peptides 🙂 And yes it’s great for baking!
Courtney says
I had several windows open in my browser, and posted this question/comment to the wrong recipe–I got a little excited, and was trying to read too many of your recipes at one time! I meant to post this on the Vanilla Tahini Keto Fudge recipe. Sorry!
Amberly says
Super tasty!!! But mine came out thick and heavy. Did I not blend it long enough? I have a Ninja.
By the way….This is the best creamer I’ve ever had. I’ve always loved heavy cream but I think I I’m sensitive to dairy so I have been looking for a replacement, which has been hard to find. But this stuff is so rich and delicious. I think I’ve found the one!
★★★★★
Cristina says
Ninja’s dont work well with the cashew, you have to strain it… unfortunately they don’t pulverize nuts like a blendtec or vitamix. Do you have a nut milk bag?
Amberly says
No, I don’t. Do I just strain it and blend a little more? Thank you for replying!
Cristina says
Run it through a fine-mesh sieve, that should do the trick. Some collagen will make it get thick or paste-like in the fridge, that’s fine, if you mix a spoonful into hot coffee it will melt.
Courtney says
I just tried this this morning and it was really easy and tasty. I love that it makes so much, but I can freeze it so it doesn’t get wasted. I put two mason jars in the freezer so we’ll see how it comes out when I defrost. Thanks Cristina!
★★★★★
Cristina says
It freezes well, just thaw in the fridge overnight.
Rupal says
I just made this and love the taste and how it does not separate – pure magic! I’m really picky about my coffee creamer. I default to half-and-half or heavy cream and I don’t like artificial sweeteners and unnecesary ingredients.
The texture is a bit more “rich” than heavy whipping cream – I may play with the amount of oil…maybe scale back to half and work up from there. I’m sure the MCT oil has a lot to do with how this stays mixed in with the coffee. Christina, thank you for this!
Cristina says
Awesome! Thanks Rupal!!!
Mary Beth Andrews says
What happens if I substitute coconut oil (which I already have) for the MTC oil (which I would have to go out and buy)?
Cristina says
It will get REALLY thick in the fridge, bc coconut oil is saturated fat. You’re better off using coconut milk, do you have a can of coconut milk in your pantry?
Amy says
I’m definitely trying this to use with my super yummy Morning Mojo puerh tea from the Tea Spot and hoping that it will work for my bf as well – I want to get him in a keto-ish direction and he is willing to try ghee and whatnot in his coffee but he is normally a straight-up black coffee drinker. And knowing him I gotta make it as easy as possible. ie no blender