This homemade Vegan Baileys Irish Cream is a delicious creamy drink that is an indulgent and naturally dairy-free take on the classic Irish liqueur.
A delicious blend of almond milk, coconut milk, espresso, and cocoa powder is perfectly sweetened and infused with Irish whiskey for a smooth, rich finish. Whether you're pouring it over ice, mixing it into coffee, or using it in dessert recipes, this homemade vegan Baileys recipe is simple to make and even better than store-bought!
Perfect for St. Patrick's Day drinks, dairy-free Christmas drinks, or anytime! Similar to vegan milk punch, this boozy drink is easy and versatile.
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Why you’ll love this recipe
- Dairy-free, gluten-free, and vegan
- Refined sugar-free
- Makes a great gift
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
This gluten-free Baileys alternative is made with just a handful of pantry staples:
Coconut milk & almond milk – Full-fat coconut and unsweetened almond milk create a rich, creamy texture without dairy. Substitute cashew milk for almond milk if needed.
Coconut sugar – Adds a sweetness with a hint of caramel flavor without refined sugar.
Unsweetened cocoa powder - This adds a subtle chocolate undertone, just like the original Baileys. Cacao powder can be substituted for a more intense chocolate note.
Instant espresso powder – Enhances the notes of coffee flavor in the liqueur. Substitute instant coffee powder if needed.
Vanilla extract – Gluten-free vanilla extract rounds out the flavors and adds warmth.
Irish whiskey – The key ingredient for that signature Irish cream taste! Irish whiskey is best (I use Jameson Irish Whiskey), but you can use whatever whiskey or bourbon you prefer.
How to make vegan Baileys Irish cream
Step 1: In a high-speed blender, combine the coconut milk, almond milk, coconut sugar, cocoa powder, espresso powder, and vanilla extract. Blend until smooth. Pour the mixture into a saucepan and heat over medium-low, whisking constantly, until the cocoa powder fully dissolves and the flavors meld (about 5 minutes). Do not boil.
Step 2: Remove from heat and stir in the Irish whiskey. Let it cool to room temperature. Transfer to a sealed glass jar or bottle and refrigerate for at least 4 hours before serving.
Recipe tips
- For the best results, use a high-speed blender or food processor to help emulsify the plant-based milk.
- Shake the mixture before serving, as separation is natural. A thin film may develop on top due to the fat content of the coconut milk. Just pierce and remove.
- If you feel the coconut milk has separated too much, reheat in a saucepan over low heat, whisking, until smooth.
Storage
Store your dairy-free Irish cream in an airtight container, mason jar, or glass the refrigerator for up to 2 weeks. Shake well before each use, as natural separation may occur.
Serving suggestions
- Pour over ice for a simple after-dinner drink.
- Use in Baileys flavored baked goods
- Stir into coffee or hot chocolate for a dairy-free Irish coffee.
- Use in cocktails or dairy-free desserts.
More dairy-free drink recipes
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📖 Recipe
Vegan Irish Baileys Cream
Equipment
Ingredients
- 1 13.5 oz can full-fat coconut milk
- ½ cup unsweetened almond milk
- ¼ cup coconut sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder or instant coffee powder
- 1 teaspoon pure vanilla extract
- 1 cup Irish whiskey or bourbon for a different twist
Instructions
- Place all ingredients in a high-speed blender. Blend on high for 1 minute.
- Pour mixture into a medium saucepan and whisk over medium-low heat for two minutes until completely smooth (do not boil).
- Let cool completely, then transfer to an airtight glass jar or bottle. Store in the fridge for one to two weeks. Shake well before serving.
Notes
- For the best results, use a high-speed blender or food processor to help emulsify the plant-based milk.
- Shake the mixture before serving, as separation is natural. A thin film may develop on top due to the fat content of the coconut milk. Just pierce and remove.
- If you feel the coconut milk has separated too much, reheat in a saucepan over low heat, whisking, until smooth.
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