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Vanilla Nut Coffee Creamer – a deliciously creamy dairy free creamer for all of your coffee drinks.
I gave up traditional creamer in my coffee years ago. I was tired of the extra calories and sugar. I switched to plain dairy milk at the time. When I stopped drinking dairy milk, I tried unflavored non dairy milks, but I just didn’t think they added anything to my morning cup of joe. I opted instead to learn to love drinking it black. It took a few weeks to get used to, but now that’s usually the only way I drink it.
There is something about this time of year, though…the colder temperatures, the holidays approaching, the aromas of cinnamon, nutmeg and pine in every store…that makes me want to snuggle up with the sweet creamy deliciousness of those coffee house concoctions. I do allow myself to indulge a few times (requesting soy milk…not that that makes it any healthier), but it’s actually really easy to make coffee creamer at home that can satisfy these sweet cravings.
This Vanilla Nut Coffee Creamer is dairy free and a good choice for a year round creamer. If you are looking for something a little more seasonal try my Dairy Free Pumpkin Spice Creamer.
Vanilla Nut Coffee Creamer
I hope you love this Vanilla Nut Coffee Creamer as much as I do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Vanilla Nut Coffee Creamer (Dairy Free, Vegan)
Ingredients
- 1 cup Vanilla Almond Milk (vanilla soy milk would work too)
- 1/4 cup raw cashews (soaked for at least 30 minutes, drained)
- 15 small dates (like Deglet Noor) (soaked for at least 30 minutes, drained)
Instructions
- Blend in a high speed blender until smooth.
Nutrition
More Delicious Dairy Free Drinks to Love:
Homemade Iced Caramel Macchiato
Post Workout Pineapple Smoothie
Stephanie says
I just tried this. Yummy recipe! The only thing I noticed is that mine came out really thick so I added more milk little-by-little and ended up doubling the milk from 1c to 2c. Thanks for posting this recipe!
Jenn S. says
Hi, Stephanie. I’m so glad you loved the flavor. Did you by chance use Medjool dates? I’m sorry the recipe didn’t specify, but I used the smaller dates and 15 Medjool dates would have made it much thicker than the smaller dates (like Deglet Noor). That may have been the issue. I’ll update the recipe card now. Thanks for your comment!
Thia Hall says
This sounds wonderful, and something I definitely want to try! Any chance you could offer a weight, or cup measure, of the amount of dates needed? Dates vary greatly in size. Medjools are huge, Barhi are tiny (maybe not even a third of a medjool), and so many sizes in between.
Jenn S. says
Hi, Thia. About 1 1/2 cups. Taste it and add more if you like it sweeter. I hope you enjoy it!
Thia Hall says
Thanks! I’m looking forward to it. 🙂
Ginny McMeans says
Oh yum! This is going down at our house!
Jenn S. says
Great! Thanks, Ginny!!