Vegan Coffee Creamers
Sometimes coffee creamer can't wait. I tend to keep cashews, coconut shavings, and oatmeal in our cabinets so anytime I get a hankering for something besides bulletproof coffee or my usual black coffee, I tend to experiment on making different creamers by making cashew milk or coconut milk. What is your favorite kind of creamer? Let me know in the comments!
Vanilla Coffee Creamer:
- 1/2 cup raw cashews soaked at least two hours and up to 12
- 1.5 cups purified water for blending, more for soaking
- 1 TBS sweetener of choice
- 1/2 tsp Vanilla Extract
- Pinch of sea salt
Snickerdoodle Coffee Creamer
- 1/2 cup raw cashews soaked at least two hours and up to 12
- 1.5 cups purified water for blending, more for soaking
- 1 TBS sweetener of choice
- 1 TBS Vanilla Extract
- 2 drops Cinnamon Bark EO
Earl Gray Coffee Creamer
- 1/2 cup raw cashews soaked at least two hours and up to 12
- 1.5 cups purified water for blending, more for soaking
- 1 TBS sweetener of choice
- 1 TBS Vanilla Extract
- 2 drops Bergamot vitality EO
- Opt - 1 drop Lavender vitality EO
Chai Coffee Creamer
- 1/2 cup raw cashews soaked at least two hours and up to 12
- 1.5 cups purified water for blending, more for soaking
- 1 TBS sweetener of choice
- 5 spicy chai tea bags
- 2 tsp vanilla extract
French Toast Coffee Creamer
- ¼ cup rolled oats
- ¼ cup shredded coconut (soak with rolled oats for 30 minutes)
- 1 cup water, more for soaking
- 1 TBS maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 2 drops nutmeg vitality eo
Instructions.
Drain your soaked base (cashews, oats, shredded coconut) - discard the soaking liquid and rinse well. Place all ingredients in a high-speed blender. Turn the blender to the lowest setting and turn on, then slowly work your way up to a higher setting. Blend until smooth, about 2 minutes.