Kat's Kitchen

This Salted Maple Cashew Creamer tastes like fall in a cup — cozy, creamy, and perfectly balanced with maple sweetness and a touch of salt. It’s completely dairy-free, naturally sweetened, and made with real cashews for a smooth, luscious texture that feels indulgent yet wholesome.

Why You’ll Love This Creamer

When sweater weather rolls around and everything turns maple-flavored, this creamer is one you’ll want on repeat. It’s made from simple ingredients like raw cashews, pure maple syrup, a hint of cinnamon, and a pinch of salt for that salty-sweet-meets-autumn vibe.

Unlike store-bought creamers, this one is made from real food — no gums, no fillers, no refined sugars, and no mystery ingredients. It blends up creamy, silky, and rich right in your blender, transforming your morning coffee into a café-worthy treat in seconds. Plus you can customize the sweetness to match your preference.

Ingredients

Makes about 3 ¾ cups (30 ounces)

• 1 cup raw cashews, soaked
• 2 ½ cups water (20 ounces)
• 4–5 tablespoons maple syrup (adjust to your preferred sweetness)
• ½ teaspoon salt, any salt works
• ½ teaspoon maple extract
• 1 teaspoon ground cinnamon (optional, adds cozy warmth)
• ½ teaspoon vanilla bean paste (optional, rounds out the flavor)

Instructions

1. Soak the cashews:
   Add raw cashews to a sealed container and cover with water. Soak for at least 4 hours, or overnight.
   Shortcut: If you’re short on time, boil cashews in water for 10 minutes until softened.
2. Drain and rinse:
   Strain the cashews and rinse well under cool water until the water runs clear.
3. Blend:
   Add the soaked cashews, fresh water, maple syrup, cinnamon, salt, maple extract, and vanilla bean paste to a high-speed blender.
   Blend on high for 1–2 minutes, until completely smooth and creamy.
4. Strain:
   Pour the mixture through a fine-mesh strainer or nut-milk bag into a large bowl or directly into a mason jar. This step ensures an ultra-smooth, silky texture.
5. Store:
   Transfer to a jar or bottle with a lid and refrigerate.

Storage

• Keeps fresh for up to 7–10 days in the refrigerator.
• Natural separation will occur — just shake before each use to recombine.

Tips & Variations

• For extra creaminess: Use 2 ¼ cups of water instead of 2 ½ cups or swap the water for coconut milk.
• For a stronger maple flavor: Increase the maple extract to ¾-1 teaspoon.
• Make it nut-free: Substitute ½ cup unsalted sunflower seeds for the cashews (texture will be slightly thinner).
• Try it warm: Heat and froth it, then pour over a cup of hot brewed coffee — it’s like fall in a mug.
• Flavor twist: Add a pinch of nutmeg or pumpkin spice for a seasonal variation.

How to Use

• Pour a splash into hot or iced coffee or tea for a creamy, nutty maple flavor.
• Froth 1-3 tablespoons with 4-6 ounces of milk and add 2 shots of espresso for a latte or cappuccino.
• Pour over chia pudding, oatmeal, or baked oats for a cozy touch.

More Homemade Creamer Recipes

• Homemade Peppermint Mocha Creamer
• Homemade Pumpkin Spice Creamer
• Homemade Coconut Creamer (also dairy free)
• Homemade Brown Butter Chocolate Chip Cookie Creamer

Homemade Salted Maple Cashew Creamer

This homemade Salted Maple Cashew Creamer is creamy, cozy, and completely dairy-free and refined sugar free. Made with real cashews, maple syrup, and salt, it’s the perfect healthier fall coffee creamer you can blend up in minutes.

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Course: Drinks

Keyword: Fall Recipe, Homemade Creamers

Prep Time: 4 hours hours 5 minutes minutes

Servings: 30 ounces

Author: katerinafaith

Equipment

• bowl or container for soaking the cashews
• Blender
• strainer or nut milk bag
• 32 ounce mason jar pitcher to store in the fridge

Ingredients

• 1 cup raw cashews soaked
• 2 ½ cups water
• 4-5 tablespoons maple syrup adjust to your preferred sweetness
• 1 teaspoon ground cinnamon
• ½ teaspoon salt any salt works
• ½ teaspoon maple extract
• ½ teaspoon vanilla bean paste

Instructions

• Add raw cashews to a sealed container and cover with water. Soak for at least 4 hours, or overnight. Shortcut: If you’re short on time, boil cashews in water for 10 minutes or until softened.
• Strain the cashews and rinse well under cool water until the water runs clear.
• Add the soaked cashews, fresh water, maple syrup, cinnamon, salt, maple extract, and vanilla bean paste to a high-speed blender.
• Blend on high for 1–2 minutes, until completely smooth and creamy.
• Pour the mixture through a fine-mesh strainer or nut-milk bag into a large bowl or directly into a mason jar. This step ensures an ultra-smooth, silky texture.
• Transfer to a jar or bottle with a lid and refrigerate. Store in the fridge for 7-10 days. Natural separation will occur — just shake before each use to recombine.