Jul 05, 2013

Homemade Vegan Vanilla Coffee Creamer

The impetus behind this recipe is a visit from my son… arriving today for a 10-day visit. I can’t wait to see him! He is a coffee drinker. And a meat eater. And a dairy eater. Little does he know that I am going to inundate him with TONS of amazing, flavorful, homemade, whole-food, vegan deliciousness while he is here (well I’m sure he knows… I can never hide anything from my son—we have a 6th sense kind of connection—haha!).

So to start, I am making a non-dairy creamer for him. He loves the flavored coffee creamers—you know the ones on the supermarket shelves with so many ingredients they need a separate label for all of them? Have you ever looked at the ingredients of these non-food substances? Yikes.

I made this creamer this morning. Oh. My. It’s so good. I had it in a cup of Dandy Blend. It’s thick and creamy and when you shake it up before use, it creates a latte foam. Yes!

Ingredients:

  • 2 cups soy milk or other non-dairy milk product (see notes)
  • ¼ cup coconut milk
  • 2 TBS vanilla (you can add whatever flavorings you like, such as almond or even some chai spices)
  • 2 tsp arrowroot powder or tapioca flour

Directions:

  1. Place 1¾ cups of soy milk, the coconut milk and vanilla in a sauce pan and warm on medium heat.
  2. Mix the remaining ¼ cup soy milk with the arrowroot powder in a small cup and whisk well with a mini whisk or a fork until the powder is completely dissolved. 
  3. Add this to the pot.
  4. Bring the mixture almost to a boil, whisking constantly. You should notice it starting to thicken a bit. The tapioca or arrowroot will stabilize the mixture so it doesn’t separate so much and also add a wonderful creaminess to it. If you want to be really sure to have no lumps, you can blend it at this point.
  5. Let cool and refrigerate, preferably in a glass container.
  6. Shake well before each use as it will separate a bit.

Makes about 2½ cups. Stays fresh for 5-7 days. Enjoy!

Healthy trails,

30 responses to “Homemade Vegan Vanilla Coffee Creamer”

  1. Jackie says:

    Thank you for this, it sounds awesome! One question, how closely would you say Dandy Blend resembles coffee? I'd like to try it but I've tried other coffee substitutes and wasn't impressed.

  2. Helyn says:

    You're welcome Jackie! Dandy Blend is the closest that I have found in taste to coffee.. above Teeccino and Roma and all the rest. Trust me, I've tried them all and pretty much gave up. AND if you add a couple of drops of natural coffee flavor… it's very close to the real thing in taste. Hope this helps!

  3. Genius! Thank you, Helyn. 🙂

  4. Helyn says:

    You're so welcome, Jan-Marie! Hey, sounds like you had a great time at the Fuhrman getaway. I'm so happy for you! I am planning to attend the next one! 🙂

  5. Finn Felton says:

    I will definitely try this recipe because of two reasons first it is homemade and second i always love to have vanilla in my coffee or ice cream as it is my favorite flavor.

    Thanks
    Finn Felton

    Kopi Luwak

  6. Maraika says:

    Good morning. Wondering if it is really 2 TABS of vanilla EXTRACT? Or do you mean another type of Vanilla flavouring? Cheers.

  7. Helyn says:

    Hello, yes it is 2 TBS extract. I tried it with 1 TBS and the vanilla flavor was barely detectible once it mixed with the hot beverage.

  8. Finn Felton says:

    Well i am loving this creamer. Thanks for replying Helyn.

    Regards
    Finn Felton

    Kopi Luwak

  9. Helyn says:

    You're welcome Finn! Glad to hear it.

  10. Maraika says:

    Thanks Helyn. That makes it a little expensive for me as the extract I use is $9 a bottle and that is about 4 tabs. But I will try it out and adjust the flavouring 1 teaspoon at a time as I am not after the vanilla flavour but more the idea of the creamer/froth:)

  11. Helyn says:

    Hi Maraika,

    Oh, I see… You don't need to use any flavoring at all in the recipe! I used vanilla because that's what my son likes but when I make it for myself, I just make it plain. Enjoy!

  12. Anonymous says:

    Hi Helen,
    I'm slightly confused about your recipe. You mention 2 cups of soy milk for the ingredients and later on, you say: mix 1 cup of soy milk with coconut milk and use the remaining 1/4 cup of soy milk…. Did you mean : "use the remaining cup of soy milk?" or there was a mistake in the amount of soy milk in the ingredients? Please clarify. Thanks so much.

  13. Helyn says:

    Oh my gosh, I'm so sorry. This happens sometimes when I change the recipe and forget to change the directions to match! Fixed now. Thanks so much for letting me know. 🙂

  14. masaravati says:

    Just made (plain version, tapioca flour). Family of coffee drinkers (with lots of cream!) loved this with our decaf tonight. We have been drinking soy milk for almost two years and using a store bought soy creamer. We ran low this weekend and I had the coconut milk in the cupboard just for trying this creamer. Thank you again. I can't wait to try some of your cookies during the holidays.

  15. Helyn says:

    You're welcome! Happy holidays!!

  16. masaravati says:

    This creamer is now a regular part of our weekend routine! Thank you.

  17. Anonymous says:

    When you say Coconut milk, do you mean the canned milk that you shake, or the kind that you find next to the soy milk?

  18. Helyn says:

    You're welcome! 🙂

  19. Helyn says:

    Canned. I used Thai Kitchen brand. Full fat.

  20. Ginny says:

    Could you explain what the purpose is of the arrowroot or tapioca. Just wondering if you think the recipe would work without including. Thanks!!

  21. Helyn says:

    Hi Ginny,
    The arrowroot or tapioca is for thickening. Yes, you could make the recipe without it. If so, you don't need to heat it. It just would not be as thick or creamy.
    Enjoy!
    Helyn

  22. Kirsten says:

    Thanks for this!

    Two questions:
    1) Can you make the recipe without cooking it so its more raw? or is the heat required for either reduction or thickening?
    2) Where do you get "coffee flavor"

    Thanks!
    Kirsten

  23. Helyn says:

    Hi Kirsten,

    The reason I cook this is to thicken it … arrowroot and tapioca won't thicken without the heat. You can always use cashew cream for a creamer, though! It's pretty easy–one part raw cashews to one part water. It's nice and thick and totally raw. I use it sometimes. You can get natural coffee flavoring in most health food stores. Hope this helps!

  24. Joselle Monarchi says:

    I’m going to make this for the first time and am wondering if this can be made in a vitamix vs on the stove top???? Can’t wait to start making a clean version of soy creamer.

    • helynskitchen says:

      Yes, Joselle, you can make it in a Vitamix. This post/recipe is from quite a while ago. I have an easier creamer that I use all the time now. It’s just cashews and water! 1 cup raw cashews, water to cover. Blend until smooth. Then add another cup of water and blend again. SO easy and yummy. You can also add vanilla or any other natural flavor you prefer. Have fun! 🙂

  25. Steph says:

    Can you substitute the coconut milk for anything? Not sure if I want coconut flavor in my coffee.

    • helynskitchen says:

      Hi Steph,

      You don’t need to use it at all. Just increase the other milk by that amount. Also, I have been using straight up cashew milk for my creamer … so easy and it works like a charm! Just do a search for cashew milk on the blog and you will find it. Hope this helps!

  26. Steph says:

    Is it cashew milk thick and creamy like soy milk creamer?

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