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
Kate says
This is so delicious I can’t believe it ! So happy I don’t need to buy sketchy creamer anymore !
Thank you 🙏
Karen says
this is great, I used soya milk instead of water. this is the best cream alternative I have tried, and I have been looking for years, so, thankyou!
Neva Morse says
This is actually great!! It is thick and creamy and works fantastic in my tea!! It acts like real cream when stirring it in. Works way better than any dairy free option at the store. And TASTES way better than the store options as well!
I only had about 1/4 cup of MCT to use, so I added canned coconut milk as your recipe states. Did not use cinnamon, but added a couple of pitted dates.
Marty H says
9/9/2021` I made this creamer this morning. I may have found something that will actually let me give up dairy altogether. It’s delicious! Making my second cuppa jkoe now! Thank you!
Cristina Curp, FNTP says
Whoowoo!!! Thanks Marty!
Kathy says
I just made this and am sipping my coffee and it’s delicious! I thought I’d have to give up coffee because I can’t drink it without half and half but this tastes really good. I only used a cup of MCT oil but once I am sure it doesn’t bother my stomach, I’ll try making it with 1.5 cups. I used my Vitamix and it came out perfectly smooth and creamy
Cristina Curp, FNTP says
Yeayyyy
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.
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! 🙂
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!