Since going vegan, I’ve tried every store bought creamer and every homemade nut milk to find a satisfactory coffee creamer replacement to no avail. I had given up on every enjoying my coffee the way I used to when Gena over at ChoosingRaw.com came through for me with this almond creamer recipe. I love this recipe, but then I stumbled across this almond milk coffee creamer recipe that called for coconut oil and was intrigued. By combining elements from both, I discovered my favorite vegan coffee creamer yet!
Coconut & Almond Creamer Recipe
1 cup almonds, soaked overnight & rinsed
3 cups water
1-2 tbsp coconut oil
Pinch sea salt
Put everything in a blender and blend until very smooth
Strain the milk with a nut milk bag or painter’s cloth
Store in the fridge for up to 5 days
I cut this recipe in half for myself. That gives me enough almond creamer for 3-4 days of one cup of Dandy Blend (or coffee) per day. If you are only going to use a little bit each day, consider reducing the recipe so that it doesn’t go bad on you.
If you are concerned about fats/oils, this recipe is still very good without the coconut oil. I’m trying to heal my thyroid so I’m consuming coconut oil like mad right now.
I’ve successfully frozen the almond creamer to extend it’s life. It works but does not taste as good as fresh. It’s a good solution if you want to make a big batch. Just pour the almond creamer into an ice cube tray and pop in the freezer. Once frozen, you can pop the cubes out and store in a bag or bowl in the freezer. Put 1-3 cubes in your coffee or allow to thaw in your cup before pouring.
If you want to sweeten the almond creamer, soaked dates, agave, maple syrup, stevia and coconut palm sugar are all great additions. I’m sugar-free right now for my detox, so I’ve been enjoying the Dandy Blend and almond creamer as is.
This creamer is rich and tasty, slightly sweet with coconut but not overwhelming in flavor. I have since switched from regular coffee to Dandy Blend Instant Herbal Coffee Substitute while I detox to heal my adrenals, and this creamer tastes amazing in it. The Dandy Blend has been invaluable to helping me switch over – it allows me to still have a tasty treat in the morning without the caffeine or sugar.
Almond Pulp Oatmeal Recipe
The only problem with making my own almond creamer is all the leftover pulp. I’ve read some incredible recipes that use the pulp to make cookies or crackers but frankly I don’t have the energy right now to be dehydrating crackers and experimenting with recipes. I was throwing out the pulp but that felt terribly wasteful.
In an attempt to figure out how to use the pulp, I tried a bit of it plain and discovered that it tastes a bit like oatmeal so I tried mixing it into my morning bowl. The result? Delicious! The almond pulp adds protein and fiber to the oatmeal and makes it more dense and filling. Oatmeal usually gives me heartburn and leaves me hungry but with the almond pulp mixed in I find it incredibly satisfying and no heartburn!
Gluten-free, soy-free, vegan
Simply cut your oats in half, replacing them with almond pulp, but keep the same amount of water recommended on the oats’ cooking directions. If you are using steel cut or another variety that take a long time to cook, reserve the almond pulp until the end, mix it in when the oatmeal has only a minute or two left.
That’s it! Simple, delicious and a great way to use up your pulp. Flavor the way you would your regular oatmeal – my favorite mix-ins are fresh grated cinnamon and nutmeg, chopped toasted nuts and dried tart cherries.
What is your favorite way to use up almond pulp? Do you also find vegan creamers disappointing? Let me know if you try this recipe and what you think of it!