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Recipe: Cashew Coffee/Tea Creamer (Dairy-Free, Paleo, Vegan)

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glass cup of coffee with cream

After taking a long break from coffee due to anxiety, I started drinking it occasionally. Since dairy still gives me rashes, I needed to use a non-dairy creamer. Having tried some store-bought ones, I decided to make something myself and I’m glad I did since this creamer is so much more delicious.

The advantage of making a creamer yourself is that you know what exactly is in it and the list of ingredients is super short. You can also use organic ingredients if that’s important to you. I actually recommend buying organic as much as you’re able to since pesticides have been proven to adversely affect gut and mental health. 

I’m a fan of thicker creamers, so if you’d prefer a thinner one just add a little more water. 

Recipe: Cashew Coffee/Tea Creamer (Dairy-Free, Paleo, Vegan)

Recipe by Agnes – Gut and Mind
Prep time


Total time




  • 1 1/2 cups filtered water

  • 1/3 cup cashews (“raw” and preferably organic)

  • 2-3 Medjool dates (pits removed, softened in warm water if hard)*

  • 1/8-1/4 tsp vanilla (optional)

  • pinch of salt (optional)


  • Add all ingredients to a high-powered blender like a Vitamix. If you don’t have a high-powered blender, soften the cashews in hot water first for an hour or two.
  • Blend for around a minute until smooth and creamy.
  • Store in the refrigerator for up to 5 days in a glass jar or bottle.
  • Shake well before each use.


  • *For more flavor, use 3 Medjool dates.
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