Cinnamon Toast Coffee Creamer (Dairy Free!)
I hate to admit it, but after 30 years on this planet, I am a coffee drinker. I’m not entirely sure what happened but I went from a die hard matcha girl to a must have my coffee in the morning kid of women. Though this process of discovering coffee, I also discovered how disappointing the plant based coffee creamers are. Most of the creamers out there are packed with fillers, gums, preservatives, sugar, and oil. Nothing says a healthy morning like canola oil in your coffee? I think not.
Because of this, I figured I needed to make my own creamer in a way that took 5 minutes or less. Something that was so easy, it was actually more work to go to the store to pick it up and something that could be made with ingredients I already have on hand. Since I love to make my own dairy-free milks at home (hellllooo cashew hemp milk from our cookbook), I already had most of these ingredients making this recipe not only easy, but super convenient as well.
This coffee creamer is:
super simple to make
perfect for those with a dairy allergy
DELICIOUS!
great for lattes!
perfect for meal prep
Save this recipe and don’t forget to tag me @chef_bai over on instagram when you make this!
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Makes 1 20 oz container of creamer
The Goods:
1/2 cup cashews, soaked
3 pitted dates
1 tsp cinnamon
pinch of salt
1 tsp vanilla extract
2 tbsp cashew butter
2 tbsp maple syrup
16 oz filtered water
The Method:
Add all ingredients to a blender and blend for 2 minutes until everything is super smooth.
Grab a mason jar and pour blended contents inside.
Close tightly and store in your fridge for 5-7 days (if it lasts that long!)
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