Cook With Jess
Dairy Free Coffee Creamer
I LOVE creamy coffee. LOVE. LOOVVEEE. I just do. But, here’s the thing … coffee “creamers” can have flavorings, hydrogenated oils, sugar, carageenan, and other ingredients that I’m just not okay with AND can cause inflammation and weight gain.
4 cups almonds, soaked overnight (minimum 4 hours)
1/4 cup coconut oil, melted
2 tsp good quality vanilla
1 tsp stevia, I like Sweet Leaf brand
1/16 tsp sea salt or pink salt
Soak almonds for 2-3 hours in 6 cups filtered water. Rinse. Soak in 6 cups NEW water for 2-4 hours.
Set up a nut bag or cheese cloth inside a strainer. Set the strainer over a large bowl so liquid drains into the bowl
One cup at a time, add almonds AND water to the food processor and process.
Once the nuts process into a fine pulp, pour the contents of the food processor over the cheese cloth/ nut bag and let them drain into the bowl.
Continue until all nuts are processed.
Squeeze the cloth/ bag tight to rain as much liquid out as possible!
What comes out is almond milk!!!
Let sit for 1-2 hours and then give more squeezes until all liquid comes out.
* DO NOT DISCARD THE ALMOND PULP!!!
Check out my almond pulp carrot cake
To finish the milk, whisk in vanilla, stevia, melted coconut oil, and salt.
Whisk vigorously as to emulsify the coconut oil. This will thicken the creamer.
Stays for 2 weeks in the fridge!
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