Dairy-Free Gingerbread Coffee Creamer Recipe

Last updated August 13, 2025

Dairy-Free Gingerbread Coffee Creamer Recipe

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This recipe is inviting and filled with the delightful holiday scents we all love.

And what's the most exciting part? It's entirely free of dairy, so if you're avoiding dairy or simply seeking a healthier option to sweeten your coffee, you’ll adore this creamer.

Believe me, it’s way better than any other available in stores since you can adjust the flavor and sweetness to suit your tastes.

It’s also unexpectedly simple and quite enjoyable! Take hold of your preferred mug and let's dive in!

Tools Needed

  • Airtight container
  • Blender
  • Measuring spoon
  • Measuring cup or large bowl
  • Mesh strainer

Tips Before You Start

  • Apply a non-stick little spray to the measuring cup prior to pouring in the molasses. It will make it come out easily with no sticky residue.
  • Soaking your cashews overnight yields optimal outcomes. If you're pressed for time, immerse them inside hot water precisely for one to two hours to quickly make them softer.
  • Only keep the creamer in a sealed container for a maximum of 7 days.
  • Even when using a high-quality blender, passing this creamer through an excellent mesh strainer guarantees a silky texture without any graininess.
  • Add allspice or cardamom to create a unique flavor variation.
  • If you prefer creamers that aren't overly sweet, lower the sugar amount or replace it with your preferred sweetener such as stevia or honey.
  • Separation occurs naturally, simply shake the creamer well prior to use.
  • Substitute cashews with sunflower seeds or soaked almonds for an option that is nut-free.
  • Include pumpkin puree to enjoy the pumpkin spice variation or omit spices to create a basic vanilla creamer.
  • Ensure you soak the cashews overnight to have them prepared when needed.
  • Oat milk remains particularly creamy but an unsweetened plant milk can be used.
  • This creamer remains fresh for up to one week inside the refrigerator, allowing you to prepare it over the weekend, then savor it throughout the week.
  • Do not freeze it alters the smooth texture.
  • Replace brown sugar with coconut sugar, maple syrup, or date syrup.

Ingredients Needed

  • 1 ½ cups of plant-based unsweetened milk like almond, cashew, soy milk, or oat.
  • 1 cup of raw cashews that have been soaked overnight
  • ⅓ cup of molasses
  • 1 teaspoon of ground cinnamon
  • ⅛ teaspoon of ground nutmeg
  • ½ teaspoon of ginger (ground)
  • ¼ cup of brown sugar
  • ⅛ teaspoon of ground cloves
  • 1 tbsp of vanilla extract
  • Little salt

Step-by-Step Instructions

Step 1

Rinse and drain your cashews that have been soaked already. This process ensures they are exceptionally tender for mixing.

Step 2

In the blender, mix the cashews, non-dairy milk, vanilla extract, brown sugar, molasses, cinnamon, cloves, ginger, nutmeg, and very little salt.

Step 3

Mix at high speed for 1 minute until it reaches a very creamy and smooth consistency.

Step 4

Train the mixture using a mesh strainer or nutmilk bag into a measuring cup or big bowl.

Step 5

Lightly press the bag in order to obtain the liquid, discarding the pulp.

Step 6

Pour the creamer into a sealed container and refrigerate for a maximum of one week.

Shake well prior to each usage and savor it in your tea, hot chocolate, or coffee.

Conclusion

Here you have it! A warm, cheerful, gingerbread dairy-free coffee creamer that's easy to prepare and packed with seasonal joy.

I know this recipe will incorporate more warmth into your mornings!