Homemade Coffee Creamer
Rich and creamy this Homemade Coffee Creamer is dairy-free and vegan and the perfect addition to your morning coffee. With simple steps and variations for using actual cream as well, you're going to want to switch your creamer immediately.
Servings: 32 Servings
Calories: 38kcal
Equipment
- Nut Milk Bag or mesh sieve
- Jar with Lid
Ingredients
- 1 cup Raw Cashews
- 3/4 cup Unsweetened Coconut Flakes
- 1/2 teaspoon Salt
- 3 cups Water
- 1 Pitted Date optional
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla Extract
Instructions
- Place the raw cashews, unsweetened coconut flakes, salt, and water into a blender and blend until smooth.
- Add the date, cinnamon, and vanilla extract to the blender and blend again.
- Pour the mixture into a nut milk bag and strain into a medium-sized bowl or pour the mixture through a fine mesh sieve.
- Add any additional flavorings to the strained mixture and place it in an air-tight container and store it in the fridge.
Notes
- For a richer and creamier version use 1/2 cup of oats and 1/4 cup of coconut flakes instead. The oats create a super creamy texture.
- It's not necessary to soak the cashews before blending them into the mixture. Since the creamer is strained through a nut milk bag or a mesh sieve it's not necessary.
- Flavor and sweeten the creamer after you've strained it. Then adjust the flavors and sweetener to your liking.
Storage Information
Keep this homemade coffee creamer stored in an air-tight container in your fridge for up to 10 days. You can easily make as little or as much as you need for that timeframe by adjusting the serving size in the recipe card below.Nutrition
Serving: 1tablespoon | Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.3mg