Creamy, silky, easy and cost effective! This homemade Whole 30 Approved Creamer makes your cup of joe smooth and even frothy without a blender!
The best Whole 30 Approved Creamer
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.
This Whole 30 Approved creamer? It’s the real deal. Creamy, dreamy, easy, and SO affordable. 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!
Homemade Whole 30 Approved Creamer 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!
Check out the ingredients in this Whole 30 Approved Creamer
Raw Cashews
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.
MTC Oil
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. 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.
FLAVOR!
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.
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Whole 30 Approved Creamer
- Yield: 5 1x
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
Jean says
I often have a problem with my homemade milks Separating So I’m excited to try out your Version!
Tessa Simpson says
I just saw Nut POds today and THOUGHT to myself…I could make this!! And here it is, but better!! Just love your INGREDIENTS too!!
Cristina says
Thanks!! Yes, so much more affordable to make at home!
Katja says
This sounds absolutely heavenly. I can taste it now. YUM!
Brienne Boortz says
My husband and I both had an upset tummy after trying this recipe, but I’m guessing it’s because we’re not used to the MCT OIL. Maybe it would be a good to put a caution out there for those new to the OIL! 🙂
Cristina says
Oh no! That sucks. I have never had that problem, but I have heard of it before. I’ll add a note for those new to MCT’s. I guess you could also make it with coconut milk, but it might harden in the fridge.
Irena Macri says
Raw cashew is the new cream for sure. Such a great idea to blend them up into a creamer. I like my coffee black just fine, but no doubt sometimes I crave a little something fancy!! You make it easy and fun to be your own barista 😉
Melissa @Real nutritious living says
what a great idea! Yes, homemade is best and this sounds amazing. Pinned for the weekend!
Cristina says
Thanks love!
Kari - Get Inspired Everyday! says
Homemade is definitely always better, I picked up a store bought version the other day to read the label, and then put it right back on the shelf – I like knowing exactly what goes into my food!
Cristina says
Same same girl!
ChihYu says
That looks creamy delicious. Love it !!
Cristina says
Thanks girl!
STACEY CRAWFORD says
Looks so easy! I don’t why I have not been making my own creamer. Has to be more exciting than drinking plain black coffee 🙂
Hilary says
Can you use brain octain oIl rather than mct oIl? Thanks!
Cristina says
Yes you can!
[email protected] says
Awesome! So many coffee creamers are full of junk, I love this option!
Shaden Tavakoli says
I finally made this tonight & love the texture. My Fiance is vegetarian though – should I bother making a batch for him without the collagen peptides? Or is that a crucial ingredient to this creamy texture? Delicious!
Cristina says
I Shaden! Love that you love it! You can make it without the collagen. The blended MCT and the cashew cream is what makes it so thick and dreamy!
Pam says
I don’t habe MCT oil on hand. Should i…
A) just omit it?
B) sub sometHing? coconut oil, maybe?
C) wait to make it until i have the MCT oil?
P.S. Loving your whole 30 takeover on Instagram!!!
Cristina says
Hi Pan… you can use coconut milk or coconut oil. Regular coconut oil will make it hard in the fridge tho. But it will melt into the hot coffee.
Megan says
Can’t wait to try! How long does the creamer stay fresh?
Cristina says
about 8 days!
Toni O'Berry says
I made this after your Whole30 Facebook takeover – it’s amazingly decadent!
Q: Does it turn bad if you don’t refrigerate it? I’d like to take a small container with me for on-the-go.
Cristina says
Hey! I think it can keep at room temp for about 4 hours 🙂 But not at HOT temperatures.
Faith says
I made this and it tastes great! Question though… The texture is just a little gritty. I blended it a while too. I do not have a vitamix, so I used a regular blender. Could that be the problem?
Cristina says
You might have to strain it through a nut milk bag or fine mesh sieve!
Danielle says
Is it supposed to solidify in the fridge? I thought it did on your insta story but i refridgerated mine overnight & it is still liquid? I’m Excited to try it out! 🙂
Cristina says
It’s supposed to be liquid! Just shake it up and stir it in your coffee 2-4 tbsp and it will be perfect!
Mine gets solids when I use gelatin instead of collagen, but it still works and will melt into the coffee… the original version is with collagen though and is meant to be a thick liquid creamer!
LoRe says
Would vanilla bean as a sub for vanilLa bean powder throw off texture at all? Im on whole 30 and can’t find the powder In store. Thanks!
Cristina says
Like vanilla bean scraping? Yeah, use the insides from 1-2 beans 🙂
Charlotte says
Do you think this could be used to make ‘ice cream’?
Cristina says
I dont have an ice cream machine, but if you try it out let me know
Jonathan says
Do you think Macadamia nuts would work instead of cashews?
Cristina says
Yes, but you will need a nut milk bag or cheese cloth to strain it. The macadamia nut won’t blend smooth like the cashews 🙂
Jonathan says
Thanks for the reply.
Ruthie Bertone says
So creamy and mixes in well!
★★★★★
Cristina says
yes! I use it daily!
Lauren says
I love this and it mixes well in my cold brew coffee. Hard to find a good keto creamer that mixes well into cold coffee. LOVE IT!!!!
★★★★★
Christin says
Seriously so good!
★★★★★
Cristina says
yeahh thank you!
Katie dee says
Do the hemp hearts need to be soaked? The instructions make it sound like only the nuts and pumpkin seeds would have to be soaked
Cristina says
They will cream without being soaked, but I do it anyway to active them!
Gabrielle Drummond says
Just made this but used hemp seed instead of cashews . I’m intolerant to coconuts, so finding a good dairy free creamer is painful but this is delicious!!! I’m cutting out nuts this week so this will be a life savor for my tea/coffees in the morning! Thank you for this awesome recipe! ❤️❤️
★★★★★
Cristina says
So glad you like it!
Kerry says
This is amazing! I’ve tried just cashews on their own but it is so much more amazing with all of the other ingredients, definitely better tasting and better for the environment and wallet than nutpods! I never would have thought to add all of these ingredients together. Thank you so much for sharing this and your other recipes. They compliment your book Made Whole which I am slowly cooking (and loving) my way through, I am so inspired!
★★★★★
Cristina says
yeayyy
Angi says
Cud I use salted caramel MCT powder?
Cristina says
Yes, but I think 1.5 cups Salted Caramel MCT oil will make it too sweet. Do 1 cup coconut milk and 1/2 cup of the Salted Caramel MCT oil 🙂
Christina says
How much MCT powder would I need to use to replace the oil (would it be 1 to 1)? The oil gives me indigestion, so I need to use the powder.
Thanks!
Cristina says
No I think it would be more like 3/4 cup mct oil with 3/4 water to replace the mct oil in the recipe.
Tara says
Who knew cashews & The Castaway Kitchen were the answer to my non dairy coffee creamer dreams! Thank you!
Cristina says
i did! i did!!
Kelsey says
What vanilla powder do you use that’s not in dextrose? I’m on a whole 30 and sick of paying for nutpods! Thanks!
Cristina says
Wild Foods has a vanilla powder that is just vanilla bean scrappings. I have seen some vanilla flavoring that is my simply organic that is made with vegetable glycerine instead of alcohol! So I think that would be compliant too!
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
Laura Hendrickson says
I’m excited to make this! It looks wonderful! Have you ever tried adding turmeric? I have a feeling it would be a good fit – especially with the cinnamon.
Cristina says
I have not, but that sounds wonderful!
Shanyn says
Hi! Thanks so much for this recipe! I just made it with my Ninja blender and got basically a portion that’s like cashew butter and oil/liquid mixture. I strained it like you suggested and there is a lot of support substance left behind (cashew butter…. Which tastes AMAZING!! IT’S LIKE A DESSERT!). Does that sound right with what’s left behind? The butter stuff is so delicious I wish it was in the creamer part! Going to save it regardless, but am I not doing something correctly?
Cristina says
Yes, that nut meal or dough is normal after making nut milks in Ninja blenders, unfortunately, they arent very good for nut milk and waste a lot of product. In a Blendtec or Vitamix there is zero waste with this recipe. However, you can definietly use it for other creations and not toss it:)
Lyn says
Hi how long will i soak it? And you said add 1/2 tsp salt while soaking. Then do I have to add 1/2 tsp again I add all the ingredients in the blender because it said in the instruction. Thanks.
Cristina says
Soak at least 30 min, ideally 4 hours. The salt after soaking is optional, but I like it
Rocio says
Hello..I wanted to know if u can tell me the servings for 4 tablespoons..calories..fat…carbs and protein..thank you in advance
Cristina says
the nutritional information listed at the bottom of the recipe box is for 1/4 cup, 1/4 cup is the same at 4 tablespoons
Brooke says
Could you heat up this milk using a steam wand? I have a home espresso machine that I have not been able to use since switching to dairy free milks & creamers. It either changes the taste or the texture of the milk.
Cristina says
I use it in my Nespresso Milk Frother which warms and blends the milk. Cashew cream tends to thicken when heated, but because it’s cut with mct or coconut it won’t clump up or anything. Just make sure to shake well before putting it in and don’t heat it up pat the point of boiling or it could burn.
Vanessa says
This sounds yummy! If I use hemp hearts do I also soak them?
Cristina says
yes, at least 30 min
ChalkboardChef says
This creamer is amazing! It’s so much better than any other creamer I’ve tried. It doesn’t break. At all. And its creamy and the flavor doesn’t overwhelm the taste of the coffee. I was so disappointed with nutpods and assorted other paleo/keto creamers so much so that I’ve been drinking black coffee. Not any more. Thank you!
★★★★★
Cristina says
Awesome!!! Thank you!!!!
Jessica Vignola says
I have been trying to find something to replace a chocolate creamer that I’ve always used. Nut pods and everything else I’ve tried just doesn’t come close. Do you think I could try adding unsweetened cocoa to this?
Cristina says
sure!
Angela says
Can I use cashew butter instead of raw cashews?
Cristina says
sure but only 1/3 of the amount should do it
Marsha Sims says
I absolutely hated it! It came out oily, thick and gloppy. I’m mad because I wasted my ingredients!
Cristina says
Hi Marsha, I make this recipe regularly and it’s well loved. Seems like you made a mistake along the way. Happy to walk you through it.
Jennifer Hall says
This creamer is amazing exactly as written. I’m getting away from my heavy cream & this is the best substitute I’ve found so far. It isn’t overpowering – I can still taste my coffee. Thank you so much for this recipe 🙂
Cristina says
yeayyyy!!! love this creamer too!
Didi says
I just made it, but it’s rather salty to my taste?? Is this normal ? I added the 1/2 tsp of pink himalayan salt; and soaked the hemp seeds in water with salt as well (which I drained and quickly rinsed before using). Wouldn’t it be better with no salt or some sweetner??
Didi says
Update: I added monk fruit sweetner and caramel extract — it’s really good now! 🙂
Heather Davies says
Hi this sounds great. Could I use bone broth powder instead of Collagen?? or I read you have used gelatin instead – if so, how much
Cristina says
Bone broth powder might give it a weird flavor. Gelatin will make it solid in the fridge, but it will melt in hot coffee.