Instant Plant-Based Milk and Coffee Creamer

Most nut milks found on the shelves are bound with fillers and preservatives to help keep the perishable item shelf-stabilized, along with helping to keep you more addicted through sugar, salt and fat additives. Just because these items are labeled on the front of the packaging as "plant-based", "keto", "paleo" or "vegan", it does not make them healthy. In fact, most of the time those types of labels should encourage you to dig deeper on what's actually inside.



The next time you pass by the non-dairy section in your grocery store, just take a look at the ingredients and you'll see what I mean. Things like vegetable oils, protein isolate, agave, xanthan gum, coconut sugar, salt and sugar are just some of the low quality, highly processed fillers that don't serve our metabolism. Even in small quantities, if you continue to have just a splash of these additives in your morning elixirs everyday, the incremental calories and chemical waste adds up in your collective as extra fat stored in the body, along with digestive health conditions in the future. Why not skip the grocery lines and enjoy real ingredients you can trust instead with this wicked easy, dreamy-creamy goodness that you can blend up in minutes. 

Tip: You can whip up a batch for the week and store in a cool recycled glass bottle you find or have saved. Your home-made plant milk should keep up the whole week. You can flavor your milks with spices like cinnamon, saffron, turmeric, or essential essence like rose water. You can even add fresh or frozen strawberries to make it pink! Or pure cocoa powder for chocolate milk. The secret to make a richer milk that can be used like creamer is to blend with raw nut or seed butter! Get creative and enjoy real food for when you start your day. 

Instant Plant-Based Milk and Coffee Creamer 
by Sarah Farsh May 1st, 2021
  • 1/2 cup - 1 cup pure healthy fat (raw nuts, raw seeds or unsweetened pure coconut meat)
    • try raw cashews, almonds, pecan, walnut, hazelnut, hemp seeds, sunflower seeds, flax, fresh or dehydrated coconut flakes.
    • they must be raw or sprouted and unsalted–roasted nut milk tastes a little funky and would also end up adding unnecessary oils to your fresh base.
    • 1/2 cup for a lighter version with 1/2 the amount of fat, or 1 cup for a creamier version with the full cup.
  • 4 cups filtered water
  • 2-3 tbsp raw almond or seed butter (optional, if you want this to be a "creamer" vs. "milk")
  • 1 medjool date, 2 drops pure stevia or tbsp pure maple syrup (optional, if you like it to be a bit sweet)
  • pinch pink Celtic sea salt (optional)
  • spices of choice (optional)
    • try cinnamon, vanilla bean, orange peel, pinch turmeric, saffron, rose water, lavender
Soak your nuts/seeds/coconut (or a combination of a few!) for 4 hours in water, drain and rinse. Poor your soaked and rinsed healthy fats into blender. Add water, and the optionals (almond or seed butter, dates, salt and spices or herbs.) Blend from low to high speed until all ingredients are very smooth. Poor into a glass container and refrigerate for up to a week. 

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