Creamy, silky, and easy! This homemade Dairy-Free Coffee Creamer makes your cup of joe smooth and even frothy without a blender, you’re going to be hooked and you won’t miss your half and half at all.
The best Whole 30 Compliant 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 personally at not a fan. They fall flat, too thin, not creamy enough.
This Dairy Free Coffee Creamer is 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. Cheaper than buying coffee every day!
Homemade Dairy-Free Coffee 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 froth. 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!
Dreamiest Creamer Ingredients
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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Dairy-Free Coffee Creamer
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 5–6 cups 1x
- Category: Coffee
- Method: Blend
- Cuisine: American
- Diet: Gluten Free
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.
Nutrition
- Serving Size: 2 tbsp
- Calories: 104.5
- Fat: 10.4g
- Carbohydrates: 1.8g
- Fiber: 0.5g
- Protein: 2.2g
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.
Angela says
Can I use cashew butter instead of raw cashews?
Cristina says
sure but only 1/3 of the amount should do it
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!
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!!!!
Vanessa says
This sounds yummy! If I use hemp hearts do I also soak them?
Cristina says
yes, at least 30 min
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.
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
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
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:)
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!
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
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?
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!!!
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.
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
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!