Dairy-free Cashew Cream Transforms Coffee into a Rich, Creamy Treat

Rich and creamy, homemade dairy-free Cashew Cream is perfect for stirring into a full-bodied, robust cup of coffee or espresso.  But why would anyone use cashew cream when they can simply use a real cream?  Well, not that long ago, I always added real cream or half and half to my coffee.  But suddenly I began to have a dreadful allergic reaction to dairy.  I broke out in hundreds of hives!  And my stomach would blow up until I looked like I was seven months pregnant.  Eeeek!  I was so sad when all this happened to me, since I really love cream in my coffee.  But, I knew there simply had to be a solution!  It was a happy day when I discovered the wonders of making my own dairy-free cashew cream! 

Where did I get this “nut cream” idea?  From the telephone, of course!  To be specific my mom told me about a vegan restaurant in California that serves a raw nut cream with their organic coffee and she said it was really delicious.  So, I just had to try to create it. I found that it’s really easy to make!  Here’s my dairy-free ~ gluten-free recipe for Cashew Nut Coffee Cream.

Cashew Cream for Coffee 
Rich and creamy, dairy-free Cashew Cream is perfect for stirring into a full-bodied, robust cup of coffee or espresso…. Ahhhh!

Whole, large RAW cashews (as many as you want)

  • Optional:  Add sweetener, spices, chocolate syrup or your favorite coffee syrup to customize this basic recipe.  
  1. Use large, whole cashew nuts because large cashews contain more natural oil than the broken pieces and will give you a dreamy-creamy texture.   
  2. Place the raw cashews in a glass bowl and pour water over to completely cover them.  Cover tightly with plastic wrap and place in the refrigerator overnight.  Chill for at least eight hours and up to two days.
  3. Drain the water and rinse the cashew nuts well.  Place the drained cashews in a powerful blender (I use a Vitamix).   Sl-o-w-l-y add fresh water until the cashews are almost covered.  (Don’t pour in too much water – you can always add more later if you want your cream to be thinner.  I prefer a thick cream.) 
  4. Put the blender lid on and whirl on low speed Gradually increase speed to high, then blend until perfectly smooth and creamy.  Enjoy! Cashew Cream keeps well for 5 days, tightly covered, in the refrigerator.  

Whole vs. Broken Nuts:
 The first time I made cashew cream I made it with big, whole, luscious raw cashews, and the cream was marvelous.  The next time, I thought I would try to save money by using broken raw cashew pieces.  It did not turn out very well; the cashew cream was a little bit “chalky” and not as creamy, smooth or rich as the first time.  So stick with large, raw cashews and be sure they are FRESH and not old and dried out!  (Taste them!) 

Soaking vs. Not Soaking the Nuts
I have experimented with soaking the raw cashews and not soaking the cashews.  The unsoaked cashew cream had a faintly bitter after-taste and was less creamy. You MUST soak the nuts for at least eight hours if you want smooth, luscious coffee cream.  

Can I Use Roasted Cashews instead of Raw Cashews to Make Cashew Cream?
No.  No, you cannot.  However, roasted cashews are marvelous to eat while enjoying your coffee.  Ohhh, and perhaps a piece of dark chocolate, too

How Long Can the Cashew Nuts Soak?
They should soak for at least eight hours and up to two days.  How do I know this?  Well, a few weeks ago, I forgot my water-covered cashews.  Two days later  I found the “little dears” hiding behind several cartons of blueberries I leaped for JOY at my fortuitous discovery and  quickly made a fresh batch of cashew cream.  I stirred the freshly made cream into a lovely cup of hot java; curled up on the couch with a detective mystery and sighed with pleasure…  Mmmmm ~ pure creamy bliss!

I Need Some Gluten-Free Baked Goodies to Go With My Coffee.  What Do You Recommend?
Oh, now we’re talking!  Here are a few of my FAVE recipes that go perfectly with a hot cup of coffee:

Well, I could go on and on…   
Big Hugs to YOU, Lynn


Coffee with Cashew Cream… decadent!


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