5 from 1 vote
vegan coffee creamer and half-and-half
Coffee Creamer
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 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: 4 cups
  • 1 cup raw cashews, soaked*
  • 4 cups water
  • 1 tsp. sunflower lecithin
  • 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 into a medium saucepan and heat it over medium heat. Stir constantly until the milk reaches high temperature (right before a boil). Once the milk thickens (it will happen almost instantaneously), remove it from heat.

  5. Transfer the cream to a jar or a bottle and refrigerate. Leftover cashew cream keeps for 4 days though best when fresh.

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.
**Lecithin is a fat emulsifier, so it brings the fat from the nuts and the water together, holding them in suspension.
***Prep time does not include soaking the cashews (at least 4 hours, but preferably 12 hours).