Creamy Cashew White Russian (Dairy-Free)
A rich and creamy White Russian made with homemade cashew cream, vodka, and Kahlua—completely dairy-free and ready in minutes.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings1
This White Russian gets its signature creaminess from a luscious cashew cream, which you can whip up in your blender in no time. It's a fantastic dairy-free twist on the classic cocktail, perfect for cozy evenings or impressing guests.
Soaking the cashews beforehand ensures an ultra-smooth texture, but even a quick soak will work in a pinch. The result is a velvety, indulgent drink that rivals any traditional version—without a drop of cream.
Ingredients
Servings
Converted amounts are rounded.
Method
- To make the cashew cream: For the smoothest result, soak the cashews in water for 2 to 4 hours. Drain them and rinse well under running water.
- Put the drained cashews in a blender with 1 cup of the water. Blend on high until completely smooth and creamy. Add the remaining 1 cup of water, the maple syrup, and the vanilla extract, and blend again. Taste and add more maple syrup if you prefer it sweeter. If the milk still has tiny bits, strain it through a fine sieve into a glass.
- To assemble the cocktail: Fill a short glass with ice. Pour in the vodka, then the Kahlua, and finally the cashew cream.
- Stir gently with a spoon to combine, then serve immediately.
💡 Tips
- For a richer flavor, use a dark rum instead of vodka, if you like.
- If you're short on time, soak the cashews in hot water for 30 minutes instead of 2-4 hours.
- The cashew cream can be made ahead and stored in the fridge for up to 3 days.
Inspired by a recipe from Cookie and Kate