One of the things in life that everyone (mainly me) needs is coffee creamer. And not just any coffee creamer – I am talking a super sweet, knock your teeth out add-in for your coffee. Something that takes away all that bitter flavor and makes you think your having a sweet treat – depending on your favorite type of creamer. Here is my first attempt at a vegan, gluten-free, sugar-free, soy-free Non-Dairy Coffee Creamer.
So let me start off by saying this non-dairy coffee creamer does not at all taste like your regular store-bought creamer! I mean really. I Googled and Pinterest’ed non-dairy, vegan creamers and there are a lot of recipes out there. Then I narrowed my search by adding on gluten-free and sugar-free – not many after that, that’s for sure. They all looked good, but a ton of them used full-fat coconut milk. Uh, no thanks. Don’t need, nor want, all that coconuty flavor. This creamer did not turn out like store-bought at all – but that doesn’t mean it didn’t turn out awesome. For me, I love to pour a lot of normal creamer into my coffee so that when the coffee gets poured, my super-dark and strong coffee is more of a caramel color. It has to be sweet. This first attempt will not make you scream out in sugar shock, or turn your coffee a wonderful caramel blush. Is that bad? No, it is actually making me appreciate the actual taste of coffee instead of outright hiding it, but also helping me to see I was using coffee as a crutch to get stay awake, but also to get the sweet treat. Even better about is that this creamer also turned into an awesome no-sugar sweetener for smoothies!
You want an amazing and sweet sugar-free add-in for your smoothies? Well, I had made this creamer right after my long Saturday workout and wasn’t into the coffee as much as normal. I decided to use up the frozen cherries hanging out in my freezer and make a smoothie. I used about 1/3 c of the non-dairy creamer for sweetness, one banana, two cups frozen cherries, 1-2 cups unsweetened vanilla almond milk, and some ice. Oh gosh. The smoothie turned out so creamy and dreamy! So healthy and a perfect after-workout treat. It made a ton so I was able to put some in the freezer to snack on throughout the day. Perfect! The addition of the pumpkin spice and extra cinnamon was perfect for the smoothie, and also adds a Fallesque flavor to my coffee. The next morning I went to get the container from the fridge – and it made yogurt! It had become a soft pudding / yogurt-type texture. I could have just spooned it up right there and enjoyed it, but I used it for my coffee. This is perfect if you like just a slight flavor for your coffee.
I’ll let you know how my next non-dairy creamer goes. I think the next go around will be with unsweetened almond milk to see how that texture will be.
20 Mariani Dates, soaked
3 C So Delicious Dairy Free Unsweetened Coconut Milk
1 Tsp Cinnamon
1 Tsp Pumpkin Spice
1. Start by soaking the dates in hot water for at least 30 minutes. If you bought pitted dates then just dump them in the blender, if they have pits squeeze them out. If the skins need to be peeled then peel the skins then drop dates in the blender.
2. Add the spices and milk.
3. Blend until smooth – this will take a few minutes. You made need to pulse a bit to get things grooving.
4. Enjoy in your coffee or smoothie!