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Home » Drinks and Syrups » Homemade Vegan Irish Cream

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Homemade Vegan Irish Cream

March 1, 2020 by Kathy Hester 6 Comments

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Happy St. Patrick’s Day! In my pre-vegan days I loved Irish cream and while you can’t buy a Vegan Irish Cream at a store near you, it’s easy enough to make yourself. You can make a gluten-free version by using a gluten-free Irish whiskey like Jameson.

Homemade Vegan Irish Cream

Is Baileys Irish Cream Vegan Friendly?

The regular Baileys Irish Cream kind does have dairy in it, but recently they came out with Baileys Almande which is 100% vegan.

But don’t worry if you can’t find it where you live, this recipe is very easy to make. 

How Do I Make Vegan Irish Cream?

First you make a cashew cream and then add in some light coconut milk and brown sugar. Cooking it dissolves the sugar and gives us a chance to infuse the base with some spices and vanilla that really make this version stand out.

Vegan Irish Cream with Cashews and Coconut

After it’s simmered and the spices are strained out, add the whiskey and almond extract. Store in the fridge for up to 2 weeks. Right now I’m freezing some in ice cube trays to make some frozen dessert cocktails later. I’ll keep you updated.

It does make about 4 cups so it’s a lot if you aren’t having a party. It’s great by its self, in coffee, or to use in dessert recipes that call for regular Irish cream.

Vegan Irish Cream with Cashews and Coconut

How Do You Serve Vegan Irish Cream?

There are as many ways as your imagination! Try it straight up, over ice, in coffee, or over vegan ice cream.

Print Recipe
5 from 1 vote

Cashew Coconut Irish Cream

I’m sure it comes as no surprise that regular Irish Cream is not vegan. It was the cream in the title that tipped you off, right? But if you’ve seen any of my other recipes you know that you can make mock cream out of plant-based ingredients. Here we make our own from cashews.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: drink
Cuisine: English
Keyword: Homemade Irish Cream, Vegan Irish Cream
Servings: 16 servings
Calories: 147kcal
Author: Kathy Hester

Ingredients

  • 1 cup raw cashews soaked overnight then drained
  • 3 cups water
  • 13.5 ounce can lite coconut milk
  • 4 whole green cardamom pods
  • 1 cinnamon stick
  • 1 whole vanilla bean
  • 1 cup brown sugar or white or coconut sugar
  • 3/4 cup Irish whiskey like Jameson
  • 1/2 teaspoon almond extract

Instructions

  • Add the soaked and drained cashews to a blender with the 3 cups of water and blend for 3 to 5 minutes until smooth.
  • Pour through a fine mesh strainer into a bowl with a spout. (You can use the leftover cashew pulp in baked goods if you want to save it.)
  • Strain the mixture through the fine mesh strainer one more time into a large saucepan and mix in the coconut milk, cardamom pods, cinnamon stick in the pot together.
  • Scrape out the seeds from the vanilla bean and mix in the saucepan with the brown sugar.
  • Heat the mixture over medium heat until it just starts to boil, then turn to low. Whisk as it cooks so it does not burn on the bottom and simmer for 15 minutes. This will thicken up the mixture.
  • Strain the hot mixture through the strainer a final time into a bowl to remove the whole spices. Then stir in the whiskey and almond extract. Store in the fridge for up to 1 week.
  • Serve cold, over ice or in a hot or iced coffee. It’s also wonderful topping vegan vanilla ice cream.

Nutrition

Serving: 0.25cup | Calories: 147kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 77mg | Sugar: 13g | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.7mg
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More Recipes to Try

  • Coconut Oat Vanilla Nut Vegan Coffee Creamer
  • Vegan Hazelnut Mocha Coconut Latte or Frappuccino
  • Make Cold Brew Coffee in Your Own French Press

homemade vegan irish cream

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Filed Under: Drinks and Syrups, Fall, Soy-free Tagged With: cashews, coconut milk, Irish Cream, Irish whiskey, liquor, St. Patrick's Day, Vegan, Vegetarian

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Comments

  1. BlessedMama says

    March 17, 2014 at 1:26 pm

    What a great recipe! It looks beautiful.

    Reply
    • Kathy Hester says

      March 17, 2014 at 2:17 pm

      Thank you so much!

      Reply
  2. Angela @ Canned Time says

    March 17, 2014 at 2:06 pm

    This sounds absolutely dreamy, especially on a snowy day like today 😉
    The longer I eat a Vegan diet, the more disappointed I am that everyone doesn’t understand the horrific effects the food industry has on animals and, more selfishly, how delicious food and drink can be without a spec of cruelty in the making.
    Great remake Kathy, even for an ole Irishwoman like me ♥

    Reply
    • Kathy Hester says

      March 17, 2014 at 2:09 pm

      You’ll have to tell me if I came close enough for you 😉

      Reply
  3. Lesli says

    April 21, 2015 at 9:32 pm

    Hi Kathy –

    Such a great idea, this recipe! I’m checking in to see – how did it hold up when you froze it? Not sure I can use it all in a week, although I could certainly give it a try………. ; ) thanks much!

    Reply
    • Kathy Hester says

      April 21, 2015 at 10:12 pm

      If I remember right I re-blended it after I thawed it to bring it back together.

      Reply

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