Vanilla Cashew Coconut Coffee Creamer (Whole 30, Paleo, Weight Watchers friendly)

Homemade nut milk has ALWAYS seemed so complicated to make at home. I used to see other bloggers making theirs at home and thought that will never be me. Thanks to my friends over at Ellie’s Best my perspective has totally changed! Ellie’s best reusable nut milk bag makes making homemade nut milk a breeze and it is so tasty. Ellie’s Best has been so kind as to share a coupon code with my followers! Use the code “WWAISTED” for 10% off!

Most conventional nut milk is watered down so you miss out on that lovely creaminess. This recipe calls for both cashews and coconut for that extra creaminess you need in your coffee creamer! This creamer froths up nicely for any dairy-free latte too! This recipe doesn’t call for a special blender (any blender will do) so it’s simple for any home cook to make without any fancy equipment. If you don’t have a nut milk bag you can use a very fine sieve or cheese cloth.

In terms of counting points for this recipe, that’s where it gets complicated! Conventional cashew milk is 1sp for 8oz because the primary ingredient is water and the nuts or coconut have been strained out. I do not count points for this creamer because the cashews and coconut have been squeezed out!

Vanilla Cashew Coconut Coffee Creamer

Makes 16 oz, 2SP TOTAL


Nut milk bag, sieve, or cheese cloth

Large bowl



1 cup roasted unsalted cashews, soaked for at least 2 hours in filtered water

1 cup shredded, unsweetened dried coconut, soaked in hot water for about a minute to soften

1 cup filtered water

1 tsp alcohol free vanilla extract

Pinch of salt


1. Drain water from soaked cashews and coconut, add to blender with 1 cup of cool filtered water. Blend on high for 2-3 minutes.

2. Set up your nut milk bag over your bowl to catch the creamer. Pour the liquid into the bag slowly. The bag or cheese cloth will catch the pulp. Squeeze and twist until all the creamer has been squeezed out!

3. Transfer creamer to an airtight jar or container, add vanilla and a pinch of salt, mix. Refrigerate in an air tight container and enjoy within 3 days for best taste. In the refrigerator it can separate, which is totally normal! Just give it a good shake. 🙂








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