Creamy Cashew Coffee

If you love a splash of cream in their coffee, but are looking to reduce or remove dairy from your diet, try this creamy cashew coffee.  This cashew-based take on a café au lait,  substitutes nuts for creamer and it checks the box on flavour too!

Bonus: Cashews last a lot longer than a jug of milk! The key is a high-powered blender, which whizzes the cashews and coffee into a silky drink.

* Excerpted from The Brain Health Kitchen by Annie Fenn (Artisan Books). Copyright © 2023

Photographs by Alexandra Grablewski

Creamy Cashew Coffee

Creamy Cashew Coffee Serves: 2 cups


  • ¼ cup (40 g) raw, unsalted cashews
  • 2 cups (480 ml) hot freshly brewed coffee
  • 1 teaspoon honey (optional)
  • Pinch of kosher salt (optional)


  1. 1 Combine the cashews, coffee, honey (if using), and salt (if using) in a blender and blend on high speed until completely smooth and frothy, 1 to 2 minutes.
  2. 2 Enjoy hot or pour into a glass jar and chill in the refrigerator; shake well before serving over ice.
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