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    Home » All Recipes » Vegan Irish Cream Liqueur (Homemade Baileys)

    Vegan Irish Cream Liqueur (Homemade Baileys)

    Vegan Irish Cream Liqueur (Homemade Baileys) - ilovevegan.com

    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.

    Vegan Irish Cream Liqueur (Homemade Baileys) - ilovevegan.comVegan Irish Cream Liqueur (Homemade Baileys) - ilovevegan.com

    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!)

    Vegan Irish Cream Liqueur (Homemade Baileys) - ilovevegan.com

    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.

    Vegan Irish Cream Liqueur (Homemade Baileys) - ilovevegan.com

    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.

    Vegan Irish Cream Liqueur (Homemade Baileys) - ilovevegan.com

    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!

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    Vegan Irish Cream Liqeuer (Homemade Baileys) - ilovevegan.com

    Vegan Irish Cream Liqueur (Homemade Baileys)

    ★★★★★ 5 from 2 reviews
    • Yield: 3 cups 1x
    • Category: Drinks, Alcohol
    • Cuisine: Vegan
    Print Recipe
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    Description

    Making your own Homemade VEGAN Baileys is super easy! All you need is 7 ingredients, 15 minutes, and a blender. This sweet Irish cream is perfect for sipping this St. Patrick’s Day. Makes 3 ⅓ cups of 12% alcohol liqueur.


    Ingredients

    Scale
    • 1 ⅓ 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

     

    Homemade Cashew Milk

    • 1 cup raw cashews (soaked for 4+ hours or simmered for 3 minutes)
    • 3 cups water
    • 1 tbsp maple syrup
    • Pinch sea salt

    Instructions

    1. Combine all ingredients in a blender and blend on high until smooth and creamy.
    2. 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.
    3. Shake before serving.

    Homemade Cashew Milk

    1. Combine all ingredients in a blander and blend on high until smooth and creamy.

    Notes

    Shake before serving.

    Storage: 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 a good 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 cream 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.

    Did you make this recipe?

    Tag @ilovegan on Instagram and hashtag it #ilovegan

    Related

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    Next Post: Garlicky Cashew Broccoli & Tofu Stir-Fry »

    Reader Interactions

    Comments

    1. Cheryl

      December 06, 2017 at 4:34 pm

      Smooth....very smooth...a delicious beverage for the holiday season.
      Cheers to you, I love vegan!

      ★★★★★

      Reply
      • Brittany

        December 15, 2017 at 9:14 am

        Thank you Cheryl!!

        Reply
    2. deek

      August 23, 2018 at 1:55 am

      just made this for my flat white cocktail and it its delicous. my only gripe is tjat i would like it to be a wee bit thicker. any suggestions? im tbinking agar agar but not sure on quantities. g

      ★★★★★

      Reply
      • Brittany

        August 23, 2018 at 10:27 am

        Hi Deek! I'm not sure! I haven't used agar agar before. I was checking out some other recipes and it looks like you'd want to use quite a small amount. Something like 0.5-2% agar agar should result in a fluid gel. So probably even less than that! Maybe start with as little as 1/2 tsp? I'm sorry if this isn't helpful at all!

        Reply
        • Melissa Penney

          November 29, 2018 at 10:12 pm

          I think if you cook the coconut milk for a few minutes it will be creamier than uncooked. like when you're making coconut milk ice cream. 🙂

          Reply
          • Brittany

            November 30, 2018 at 11:13 am

            Oh! Thanks for that tip, that's a great idea!

            Reply
      • Graham Goss

        December 14, 2018 at 10:05 pm

        As an alternative to agar agar, you could try any neutral or mild flavoured syrup, such as light agave nectar, or even maple syrup. I've just made my first batch, which was a blend of 3 or 4 recipes/ideas that I got from various websites. It turned out a bit too chocolaty for my liking, so I'll just reduce the proportion of cocao in my next batch...

        Reply
    3. Nancy Greider

      December 12, 2018 at 4:59 pm

      I am making my second batch. I followed other reviewers suggestions and heated the cashew/ coconut cream added some agar agar. I found that the cashews settled to the bottom of my coffee cup so I put the finished product through my milk nut bags. Lots of people are getting this for Christmas

      Reply
      • Brittany

        December 20, 2018 at 11:54 am

        Thanks for the recipe notes Nancy!

        Reply
      • Melissa

        December 05, 2019 at 11:30 pm

        Hi Nancy, how much agar did you use? Wanting to make this for Christmas!

        Reply

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