I love plant-based milk in smoothies, but in coffee, most plant-based options fall short when compared to the dairy alternative. They can lack the rich body and simple sweetness of cream.
Since our house is mostly dairy free, I've created a super easy, and crazy delicious, plant-based recipe that perfectly complements that fragrant cup of coffee. Seriously, it's so good you're going to have a hard time not drinking it straight from the jar!
Not a coffee drinker? It's also wonderful drizzled over berries for a quick sweet treat!
DIY: Dairy-Free Coffee Creamer
Makes 1 1/4 cups
- 1 cup water
- ½ cup raw cashews, soaked for at least 1 hour, drained and rinsed (or 1/4 cup raw cashew butter)
- 3 Medjool dates, pitted (ideally soaked for at least 1 hour)
- 1 tsp. vanilla
Blend all ingredients until they are fully incorporated and creamy. Refrigerate in a glass container for up to three days.
Note: If you soak your dates in advance, feel free to use the soaking liquid as part of your 1 cup water measurement. YUM! However, be sure to discard the cashew soaking liquid (not so yum).