5 from 1 vote
vegan coffee creamer and half-and-half
Raw Coffee Creamer
Prep Time
5 mins

It looks like half and half. It’s thick, fatty, and creamy like half and half. It doesn't separate or curdle and pulls more than a doubly duty - half and half, coffee creamer, cream ...  enter vegan coffee creamer/half-and-half based on cashews. On top of being low in carbs, this coffee creamer is also paleo and keto friendly. 

Servings: 2 cups
  • 1 cup raw cashews, soaked*
  • 1-2 cups water**
  • 1 tsp. sunflower lecithin, liquid or powdered***
  • pinch sea salt
  • sweetener and vanilla extract, optional
  1. Add the soaked cashews into a high-speed blender with water and a pinch of sea salt. 

  2. Blend for at least 3 minutes to ensure the cashews have been fully pureed. If you don't have a high-speed blender, you might need to strain the milk/cream.

  3. Add the sunflower lecithin and blend for another minute (you want the lecithin completely mixed in with the milk, so don't shorten the blending time).

  4. Pour the cashew milk/cream into an airtight glass jar and chill before serving. 

  5. Leftover cashew milk-cream keeps in the refrigerator for 3-5 days. (If the milk prematurely sours, it may be from an unclean blender or poor quality nuts. For longer term storage, freeze in an airtight container for up to 3 months (make sure you only use jars safe for freezing). 

Recipe Notes

*Soak the cashews in water for at least 8 hours or overnight. You may be able to get away with as little as 4 hours of soaking, but the longer you soak, the better the cashews will blend. I usually soak for about 12 hours and this works perfectly. Drain and rinse the cashews and use as instructed.
**I recommend starting with 1 cup (240 ml) water, which will make a very rich cream, and adding more water as needed.
***Lecithin is a fat emulsifier, so it brings the water and the fat from the nuts together, holding them in suspension.
****Prep time does not include soaking the cashews (at least 4 hours, but preferably 12 hours).