Some things are easier to substitute than others. For example, it was relatively simple for me to substitute raw vegan sugar for the regular white stuff, and vegan mayo for the death goo that is Hellman’s. But there is something about almond milk in coffee that I just wasn’t happy with. Almond milk just isn’t good in coffee, it makes it some weird colour, and the soy milk available at the local coffee is most likely GMO. So where does that leave us? Nondairy creamers? Not necessarily, grocery store brands are still full of weird products. Read your labels, some aren’t even totally vegan.
Start with a high-quality coffee. If you start with a better coffee, you will most likely need less cream, as high quality coffee or espresso is not as bitter or acidic.
- 1 cup cashews, soaked overnight or for at least 8 hours
- ½ cup shredded coconut, unsweetened
- 4 cups water
- 1-2 dates, pitted
- pinch Himalayan salt
- Wash your soaked cashews very well.
- Add cashews, coconut and remaining ingredients to your high-speed blender. Blend for about 30 seconds or until very well combined.
- Strain liquid through a fine mesh strainer or a nut milk bag.
Looks delicious! How long does this keep?
it will keep for 3-5 days depending on how fresh the ingredients are. 🙂
Thanks! Looking forward to making it!
What’s the coffee maker with steam called and where can one purchase it? Thanks. This looks like a terrific vegan creamer!
Thanks for the lovely words! It’s called CX-25 Bellman Stovetop Espresso Maker, I bought it on ebay many years ago.
Can’t wait to try it! I was wondering what the name of the espresso machine you use in the video was? I’ve never seen anything like it and would love to buy one. Thanks!
It’s called CX-25 Bellman Stovetop Espresso Maker. I bought it on Ebay years ago.
Hi, can we use substitute the cashews? I’m allergic to cachews and almonds. I heard that pumpkin seeds would work well. What do you think?
You could also use raw unroasted macadamias, walnuts or brazil nuts. Or try with seeds like hemp or sunflower. 🙂
You can use virtually any nut or seed , even oats! My fav is also Brazilnuts, walnuts or sunflower seeds
Awesome recipe. Curious how thick the consistency is? I miss the thick texture that dairy cream used to give to my coffee and I’ve been trying to duplicate it (unsuccessfully) with almond cream.
So delicious!!! Finally found a keeper, but it separates when in the fridge, is that normal?
That is totally normal!!!! All natural milks will do that. Simply shake it up before using.
It also separates when I put it in my coffee, it sort of separates and sinks to the bottom, I have to keep stirring it with my finger, lol, is that normal as well.
Just made this tonight. Can you freeze some of the milk? Also, what did you do with the leftover pulp?
Hi Erica!! I have never tried freezing it. I like to save the leftover pulp for baking cookies or making granola bars!
Woah nelly
This is very good, I am quite impressed….i use lots and even my boyfriend said he will drink it and we are huge coffee people…thanks so much
I am so happy that you liked the recipe 🙂 Thanks for sharing!
Are the Dates just for a little sweeter or do they help thicken the creamer?
Can I leave them out?
also
I like my creamer to be thick, can I adjust the thickness by using less water?
thanks
They are for sweetening, you can absolutely adjust thickness by adding less water 🙂
Probably more than you want to know, but I have been eating the pulp as breakfast cereal to go with my morning coffee. Great way to start the day!
Does it separate/curl once in the coffee?
I haven’t had this issue.
What’s your favorite kind of coffee that you can make in a regular coffee maker?
like, brand of coffee?
april 1st, the whole family is going vegan. I am super excited, but the milk in my coffee was the only thing that I am worried about (i am not a fan of soymilk coffee or almond milk). will give this a try! Thanks!