11
Feb

Dairy-free Vanilla Coffee Creamer

There are few things I love more than sitting around the table with a warm cup of coffee and splash of creamer as my kids eat breakfast in the morning. It’s my favorite way to start the day. A few weeks ago, I shared some Instagram stories of me making a quick dairy-free vanilla coffee creamer while I was staying at my sister’s house in Denver. I got so many questions about it, and I promised everyone that I would post the recipe after the EWYL tour, so here it is!

I loosely went off of the recipe from my first cookbook, Against all Grain, but I wanted to use dates to sweeten it. We also didn’t have almond milk on hand, so I made a quick homemade cashew milk instead. Cashew milk also makes it so much creamier. I usually love the ease of cashew milk because you don’t have to strain it like you do with almond milk, but for coffee creamer, I do find the texture is better when you strain it through some cheesecloth. It also helps to keep it from congealing in your coffee.

I like to make homemade coffee creamer because most of the ones at the grocery store have unnecessary additives. They use fillers, gums, and carrageenan, which are all hard on the gut. They can cause digestive discomfort, bloating and inflammation. I try to avoid the following ingredients, which are common in store-bought dairy-free creamers and nut-milks.

  • Carrageenan
  • Guar Gum
  • Gellan Gum
  • Acacia Gum
  • Sunflower or Soy Lecithin
  • Dipotassium Phosphate
  • Cellulose Gel/ Cellulose Gum
  • Locust Bean Gum

I may be partial, but I actually think my recipe is better than the ones on the market, and it is made from real ingredients! Let me know what you think when you try it!

Dairy-free Vanilla Coffee Creamer



AUTHOR:

SERVES: 10

Ingredients:

Instructions:

  1. Place the cashews and dates in a bowl and fill it with enough hot water to cover the nuts.
  2. Soak for 1 hour then drain and rinse the cashews and dates. Add them to a blender with 4 cups fresh, filtered water. Blend on high for 60 seconds, until very smooth.
  3. Place a piece of cheesecloth in a mesh strainer and pour the cashew milk through to strain out some of the pureed cashews. Gather the cheesecloth together and squeeze to release the remaining liquid.
  4. Return the strained liquid to the blender. Add the vanilla bean seeds, salt, and coconut milk. Blend for 30 seconds to incorporate.
  5. Store in an airtight container in the refrigerator for 1 week.


* indicates required