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Dairy-Free Coffee Creamer

  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5-6 cups 1x
  • Category: Coffee
  • Method: Blend
  • Cuisine: American
  • Diet: Gluten Free


delicious, healthy coffee creamer that stirs in perfectly!



  • 1 1/2 cups soaked, raw cashews (use hemp hearts or pumpkinĀ 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)


  1. Make sure you soak the cashews (or seeds) per the instructions above. Rinse and drain them.
  2. Place them in the blender.
  3. 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.
  4. 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.
  5. Makes about 5 cups, I like to store it in 5, 8-ounce mason jars in the fridge for up to 8 days.
  6. You can also freeze the jars and then thaw in the fridge when you want to use.
  7. Add 2-4 tablespoons to your coffee and stir well to combine. Works great for hot and iced coffee.


  • Serving Size: 2 tbsp
  • Calories: 104.5
  • Fat: 10.4g
  • Carbohydrates: 1.8g
  • Fiber: 0.5g
  • Protein: 2.2g