Here’s a quick one for you, because this literally took me five minutes to make — and then I was swimming in luxuriously creamy coffee heaven.
I wanted to take a moment to thank everyone who’s reached out about my recent editorial posts (more of those are coming, I promise). Your messages, especially around my piece on eating disorders, meant so much. If you or someone you love is struggling with disordered eating, orthorexia, or any complicated relationship with food, please know you’re not alone.
Now, let’s talk coffee.
This Paleo Vanilla Coffee Creamer recipe came from my friend Ryan Kingsbury, who shared his tips for making a simple, dairy-free creamer at home. Cream in my coffee has never been a huge issue for me, but I do try to limit dairy, and I avoid soy altogether. Most store-bought creamers are full of ingredients I don’t want in my morning cup, so making my own felt like such a win.
All you need is a high-speed blender (or a little patience if yours isn’t quite so powerful). Blend the first two ingredients for a couple of minutes until they’re perfectly smooth, frothy, and creamy, then add the last ingredient. That’s it. Five minutes to coffee bliss.
And honestly? When I first poured it, I thought, “This would make an amazing ice cream base.” So you can probably guess what I’m working on next. Stay tuned.
One year ago: Chocolate Chip Plantain Cookies
Two years ago: Chocolate Coconut Protein Cookie Balls
Three years ago: Szechuan Noodle Salad
Four years ago: Fresh Dolmades
Five years ago: Summer Pea Soup with Miso Marinated Tofu
Ingredients
Method
- Place the cashews, water, vanilla and sea salt in a high speed blender and blend on high speed for 30 seconds.
- Add the melted coconut oil and blend again for another 30 seconds.
- Pour into container and store in refrigerator for up to 7 days.
Notes
Carbs: 3g
Protein: 1.8g
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Wow, thanks so much for posting this! It is gonna aid me when I order Coffee at the store! Awesome!
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I love this!!! It was so easy to make and it is so creamy. Breaking my coffee cream habit was hard and this really saved me. Thank you!
So I followed the recipe exactly and tried it as soon as it was done. It was great!! BUT… the next day when I went to add to my coffee, the cream had solidified in the refrigerator. Can you please tell me what I did wrong? Thanks.
Oh that is weird! I keep it in the fridge and it just thickens a bit. I honestly couldn’t tell you, maybe the fat content was higher or the moisture content lower? Fridge too cold??
I think too cold may have been the culprit. I will try again and keep it in the refrigerator door. Thanks for replying! It really is a good creamer 🙂
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Even though my soy creamer is non-GMO, I have wanted to get off of it for sometime. I found your recipe and loved it but because I wanted something just a tad sweeter and creamier I added three drops of French vanilla Stevia and one cup of thickened coconut milk. Perfection! Thanks so much for the inspiration!
Oops, forgot to say that my additions were added to half the above recipe.