Irish cream is the perfect treat. With its creamy texture, sweetness, comforting notes of coffee, chocolate, and vanilla, and soul-soothing warmth of Irish whiskey, it’s a true grown-up indulgence.
Today I’m sharing a veganized recipe for Irish cream. This cream liqueur traditionally contains Irish whiskey, dairy cream, a sweetener, and flavouring ingredients like coffee, cocoa, and vanilla. A lot of homemade recipes use sweetened condensed milk and skip any added sugar.
To make vegan Irish cream, you’ll need homemade cashew milk (recipe below), canned coconut milk, Irish whiskey, sweetener (I used granulated sugar), a touch of cocoa, instant coffee, and pure vanilla. A blend of homemade cashew milk and coconut milk makes for a creamy, neutral base that won’t immediately announce itself as either COCONUT or CASHEW – just dairy-free creamy goodness.
Add all the ingredients to your blender and blend on high until smooth and creamy. After blending, allow the flavours to mix for at least a few hours before serving (overnight is best!)
This Irish cream isn’t SUPER sweet. If you want to use it as a boozy compliment to coffee, you might prefer it a little sweeter. For more of a coffee liqueur, double the amount of instant coffee in the recipe. For something more chocolatey, add a touch more cocoa. If you prefer something lighter, sub the canned coconut milk for almond milk or coconut milk from a carton. This recipe is about 12% alcohol, add more whiskey if you prefer something stronger.
This dairy-free liqueur is perfect for sipping this St. Patrick’s Day (but really, any holiday is a great time to drink Irish cream!) Serve it on the rocks, add it to coffee or hot chocolate, or use it in homemade frosting.
It hasn’t been long enough for me to have any definite suggestions for shelf life, but the alcohol and sugar in this recipe should give it a lengthy expiration date. From experience I know it’s perfectly fine at room temperature for at least 3+ days. In the fridge it will last for 2 weeks or longer. Many recipes made with real cream claim to be good for up to 2 months when refrigerated!
When chilled, the coconut fat forms a layer on top of the liqueur. Give the bottle a good shake before serving or spoon the layer from the liqueur and discard it. Either way, be sure to shake before serving! Enjoy!
PS: I used Barnivore to make sure my whiskey of choice was vegan. They’ve also got a phone app you can use when you hit the liquor store!
- 1 1/3 cups homemade cashew milk
- 1 cup Jameson Whiskey (or your favourite Irish whiskey)
- ¾ cup granulated sugar
- ½ cup canned coconut milk
- 1 ½ tsp cocoa
- ¾ tsp pure vanilla
- ¼ tsp instant coffee
- 1 cup raw cashews (soaked for 4+ hours or simmered for 3 minutes)
- 3 cups water
- 1 tbsp maple syrup
- Pinch sea salt
- Combine all ingredients in a blender and blend on high until smooth and creamy.
- Pour into sterilized bottles and seal. Allow the flavours time to marry for at least 4 hours (preferably overnight) to enjoy it’s fullest taste.
- Shake before serving.
- Combine all ingredients in a blander and blend on high until smooth and creamy.