Creamy Coconut-Vanilla Creamer In a blender, combine 1 cup full-fat coconut milk, 1/2 cup filtered water, 1–2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1–2 teaspoons neutral oil (optional, for extra silkiness), and a pinch of salt.

Blend on high for 30–45 seconds until smooth and slightly aerated.

Taste and adjust sweetness or vanilla. If it’s too thick, add 1–2 tablespoons more water.

Pour into a clean bottle and refrigerate. Shake before using.

Barista-Style Cashew Creamer Soak 3/4 cup raw cashews in hot water for 20–30 minutes, then drain.

Blend soaked cashews with 1 cup filtered water, 1–2 tablespoons maple syrup, 1 teaspoon vanilla extract, 1 teaspoon neutral oil or 1 teaspoon cashew butter (optional), and a pinch of salt.

Blend on high for 1 minute until absolutely smooth. With a strong blender, you don’t need to strain.

For extra-smooth texture, pass through a fine mesh strainer or nut milk bag. Chill and shake before using.

Quick Oat Creamer Add 1/2 cup rolled oats and 1 1/4 cups cold filtered water to a blender. Include 1–2 tablespoons maple syrup, 1 teaspoon vanilla, 1–2 teaspoons neutral oil, and a pinch of salt.

Blend for 20–30 seconds—do not overblend or the mixture can get gummy.

Strain immediately through a fine mesh strainer or nut milk bag. Repeat if needed for a silkier finish.

Chill in the fridge. Shake before using.