Instant Plant-Based Nut 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 tbsp raw almond or seed butter (use raw/unsalted /for a sweeter smoother milk vs. roasted nuts)
  • 1 cups filtered water
Blend nut butter and water in a high powered blender for a minute, jar leftovers to use up to a week or enjoy right away. When storing in fridge, just give your milk a good shake in the jar before pouring again. 


Post a Comment

Popular Posts