RECIPE

Healthy Homemade Coffee Creamer (Replaces Coffeemate)

Healthy Homemade Coffee Creamer (Replaces Coffeemate)
Prep time: 2 mins
Total time: 5 mins (plus soaking time)
Healthy Coffee Creamer Recipe Elizabeth Rider

There’s only one time and place for store-bought coffee creamer: never and in the trash.

Seriously though, starting your day by drinking nasty chemical-filled coffee creamer sets you up for a terrible day. The sugar in store-bought coffee creamer will spike your blood sugar leaving you hungry all day, and the artificial ingredients can cause headaches, mood swings and lack of focus. Yuck.

Let’s take a look at the ingredients in Vanilla Coffeemate: water, sugar, partially hydrogenated soybean and/or cottonseed oil, and less than 2% of sodium caseinate (a milk derivative)**, dipotassium phosphate, disodium phosphate, mono- and diglycerides, natural and artificial flavors, cellulose gel, cellulose gum, color added, carrageenan.

I don’t even know where to start! Nothing on this label is real food. A better name would be Cancer-In-A-Bottle.

I don’t like to send fear-based messages and I’m not going to breakdown each nasty ingredient here so we can move onto a way better alternative, but seriously, you have to stop drinking this asap. It’s not even a “treat” for every once in a while, it’s just poison.

I’m not just picking on the Coffeemate brand specifically, just about all store-bought coffee creamer is in the same boat.

Don’t fret, I have good news! There is a really easy and actually healthy way to make your own healthy coffee creamer. You’re essentially making homemade cashew milk and can adjust the consistency as you like it.

I like my coffee creamer plain and unsweetened. I recommend sticking to unsweetened to keep your blood sugar stable, but if you like the sweet stuff this is still a way healthier option than Coffeemate.

This healthy homemade coffee creamer is so delicious that you’ll never want to go back to the store-bought stuff again.

Be sure to use raw cashews (unsalted and not roasted) – you can usually find them in the bulk section of your grocery store or online. Roasted or salted cashews will give you a pretty funky tasting milk. Look for organic if possible. Some chefs will tell you to only buy whole raw cashews as the pieces can be dry, but whole raw cashews can get really pricey (especially the organic ones) so I usually buy the halves or pieces and haven’t noticed any differences.

Soak your cashews for at least two hours to soften them, I even prefer at least four hours. You can also soak them overnight – up to 12 hours – for an even easier recipe, just soak them before you go to bed and whip up your cashew milk in the morning. You can soak them at room temperature or in the refrigerator, if I soak longer than four hours I usually pop them into the fridge. You don’t have to tightly cover the container, but I usually put something over it to keep the dust out if I have it on the counter.

Make as much as you need for the week on Sunday, it will keep in the refrigerator in a mason jar for about a week. Twelve ounces is just about right in my house for two people to have a splash each morning. Double the recipe if you need more. Just like store-bought stuff, it might separate a little which is no big deal, just shake it up before using.

I prefer non-flavored and unsweetened creamer, but I gave you three variations below so you can get it exactly how you like it. Feel free to get creative! A pinch of cinnamon or 1/2 teaspoon of hazelnut extract would also make a great addition. You can add just about anything to flavor your healthy coffee creamer, just make sure whatever you add is whole food-based and low in sugar.

Healthy Homemade Coffee Creamer Recipe

Makes about 12 ounces
Total time: 5 minutes plus soaking time

Special Equipment: high speed blender*, such as a Vitamix or Blendtec

For plain & unsweetened (my preference):

  • 1/2 cup raw cashews, soaked at least two hours and up to 12
  • 1.5 cups purified water for blending, more for soaking
  • small pinch of sea salt

For plain & sweetened:

  • 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 tablespoon raw honey OR real maple syrup
  • small pinch of sea salt

For vanilla & sweetened
(most like Vanilla Coffeemate):

  • 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 tablespoon raw honey OR real maple syrup
  • 1/2 teaspoon pure vanilla extract (preferably organic)
  • small pinch of sea salt

Method: Drain your soaked cashews and discard the soaking liquid. 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.

Give it a try and let me know what you think in the comments below.

Healthy Homemade Coffee Creamer (Replaces Coffeemate)
 
Prep time:
Cook time:
Total time:
 
Author:
Yield: 12 ounces
Ingredients


  • For plain & unsweetened (my preference):
  • ½ cup raw cashews, soaked at least two hours and up to 12
  • 1.5 cups purified water for blending, more for soaking
  • small pinch of sea salt

    For plain & sweetened:
  • ½ cup raw cashews, soaked at least two hours and up to 12
  • 1.5 cups purified water for blending, more for soaking
  • 1 tablespoon raw honey OR real maple syrup
  • small pinch of sea salt

    For vanilla & sweetened (most like Vanilla Coffeemate):
  • ½ cup raw cashews, soaked at least two hours and up to 12
  • 1.5 cups purified water for blending, more for soaking
  • 1 tablespoon raw honey OR real maple syrup
  • ½ teaspoon pure vanilla extract (preferably organic)
  • small pinch of sea salt
Instructions
  1. Drain your soaked cashews and discard the soaking liquid.
  2. Rinse well.
  3. Place all ingredients in a high-speed blender.
  4. Turn the blender to the lowest setting and turn on, then slowly work your way up to a higher setting.
  5. Blend until smooth, about 2 minutes.

 

Bottoms up!

29 Comments...
  • MoeDaRat

    Two questions:
    1. Can I use raw peanuts instead of cashews? They’re cheaper.
    2. Instead of raw honey, how ’bout black-strap molasses?

  • Greetings fellow health advocates! I read this and other websites in search of a non-dairy coffee creamer recipe option. I’m Pescatarian and so, not opposed to dairy itself, but I do actively avoid anything made from American production-lot cattle. I eat local-made goat cheese, Kerrygold Unsalted Irish Butter, and now, Cashew-Coconut Creamer! After reading many different options, I decided no water or salt (salt belongs in the bathroom folks), and so this is what I did:

    I got a can of organic coconut milk (too thin on its own for creamer), and along with a big fistful of raw unsalted cashews and aloe vera juice; I pureed them all in my NutriBullet and kept adding AV juice until the mix was at the same viscosity as half-n-half (it was too thick at first): Nothing else added. The first batch I soaked the nuts overnight and the second batch I did not soak at all, and I noticed no difference either way. It has the same mouth-feel as half-n-half, which is what I was after, and tastes great. The next batch I’m going to add-in my Now Foods Liquid Organic Stevia to taste.

    I do not consume powdered creamers of any brand and so I cannot offer a comparison to that because I have only ever used half-n-half (and organic in recent years) for coffee creamer; I drink tea straight. And besides, I always have a gallon of Fruit of the Earth (brand) AV juice in the fridge for many other uses, including making my own mouth wash with essential oils (Peppermint, Tea Tree, etc.). AV juice by the gallon at W-Mart is inexpensive; a healthy alternative to water in my NutriBlast Smoothies.

  • Sandy Irvine-Callin

    I have a Kangan water machine. It produces alkaline water. Could I use this water instead of Distilled?

  • Notfurlong

    Deeeeeelicious, You’ve made a convert. No more carrageenan laden cream for me.

  • Notfurlong

    Hi, I’m new to soaking nuts so bear with me. I googled it to see whether or not I should refrigerate the cashews during the soak period. There was a plethora of information though much of it seemed to be for preparing nuts for dehydration. Also many suggested that I should add salt during the soak. What do you suggest? Should I refrigerate them? Should I add salt? So much information, so little time. lol

    • Hi there! I usually don’t add salt. Also, room temp is fine unless you live in a very warm climate. When in doubt put them in the fridge. Some people have tight spaces so if there isn’t room in the refrigerator it’s fine to leave them on the counter. Hope that helps!

      • Notfurlong

        Thank you so much Elizabeth. I’m getting ready to whip up my first batch right now. I really appreciate your prompt reply.

  • Eric Green

    I spent about $50 (at Cub Foods) on the start-up ingredients alone. I like it!! Now I’m understanding better why the wealthy eat healthy and the mid-lower class have to sacrifice in order to… The pure vanilla was I believe $13 for 4 oz which is 24 batches the pure maple syrup was $16 . The raw organic cashew nuts were $9.99 a pound… water, sea salt (should last a long time). Added Agave because the maple syrup didn’t make it sweet enough by itself. May look at Trader Joe’s and see what they have in healthy creamer or the cost of the above ingredients. Cheers and God bless you all!!

    • Hi Eric, thanks for sharing! Stocking up can cost more up front but you’ll be able to use the ingredients like salt and vanilla for many servings. Some natural grocery stores have maple and other sweeteners in the bulk section and you can bring your own jar if you prefer to purchase in smaller quantities. A large bottle of good vanilla will last awhile, too. Good on you for taking charge and creating a healthier option! ~Elizabeth

  • If you’re okay with consuming delicious buttery goodness but follow a low-carb diet like Trim Healthy Mama, you can even make your own sweetened condensed milk using xylitol (or your choice of sweetener) instead of using white sugar. Lowcarb-ology can get you going with that – http://coffeelounge.net/flavored-coffee-creamers/

    • Eric Green

      Xylitol is a naturally occurring alcohol found in most plant material, including many fruits and vegetables. It is extracted from birch wood to make medicine.

      Xylitol is widely used as a sugar substitute and in “sugar-free” chewing gums, mints, and other candies. However, sorbitol is the most commonly used sweetener in sugarless gums because it is less expensive than xylitol and easier to make into commercial products.

      As a medicine, xylitol is used to prevent middle ear infections (otitis media) in young children, and as a sugar substitute for people with diabetes.

      Xylitol is added to some chewing gums and other oral care products to prevent tooth decay and dry mouth.

      Xylitol is sometimes included in tube feeding formulas as a source of energy.

      Dog owners should know that xylitol can be toxic to dogs, even when the relatively small amounts from candies are eaten. If your dog eats a product that contains xylitol, it is important to take the dog to a veterinarian immediately.

      How does it work?
      Xylitol tastes sweet but, unlike sugar, it is not converted in the mouth to acids that cause tooth decay. It reduces levels of decay-causing bacteria in saliva and also acts against some bacteria that cause ear infections.

  • Ziyanda

    I need to travel for a couple of days, please assist with a creamer recipe that I can take on the go because I will be in various locations. Thank you

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