dairy free creamer

<em>Vegan cream is a perfect dairy-free heavy cream substitute, great for coffee, stirred into soups and used anywhere heavy creams and creamers are called for! Recipe makes enough for any typical recipe with a little leftover for later.</em>

VEGAN CREAM

raw cashews

Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion).

For a quick method of soaking, let cashews sit in hot water for 5 &#8211; 10 minutes, drain, rinse and continue with recipe.

Soak the cashews: It’s best to soak your cashews in water before starting. There are 2 ways to soak

Yes indeed you did answer my questions, thank you! I'll be looking for your whipped cream recipe! Happy experimenting! :-)

Made it, so happy to find the recipe. Recently found out dairy and I don't get along lol. One extra step I took though for coffee creamer was to pass it through cheese cloth after. Great flavor just by itself.

I think this is a wonderful recipe, and it was really simple to throw together.  I do not have a Nutribullet, though.  I used an immersion blender and it seemed to do a good job at the time of blending, but now it seems kind of grainy? Also, after sitting in my coffee, the bulk of it settled to the bottom.  It did not blend well.  Is this because of the immersion blender? Or is this just something I'd have to accept?  Thank you!

I used my Vitamix. It didn't come out grainy at all.  Very smooth and creamy.

I wanted to make a sun-dried tomato sauce for my pasta, but the recipe I found included heavy cream, which is a no-go for me, being vegan.  I'm so happy to have found this recipe! This was so rich and creamy that I had to add more "milk" to the sauce recipe when it got too thick! I can't help but believe that mine came out better then that recipe, thanks to this cream;) Definitely a keeper.  I'd like to try this out next time with scrambled tofu.

Added this into pumpkin soup, so creamy and lovely!

This rich and smooth 2-ingredient almond milk creamer is perfect to enhance your cup of coffee or tea!

Easy Almond Milk Creamer

almonds

water

coconut cream (from one can coconut milk)

Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight, or for at least 6 hours.

Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high-speed for about 1 minute.

Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep for other uses.

Transfer the almond milk to a saucepan, set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.

Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.

Transfer to a clean glass bottle, or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.

French onion shepherd&#039;s pie with lentils &amp; cauliflower potato mash is a hearty and flavourful holiday main course that will satisfy vegans AND omnivores.

French Onion Shepherd’s Pie with Lentils and Creamy Cauliflower Potato Mash

olive oil,

lbs yellow onions, peeled and sliced into half moons

sea salt and ground black pepper,

thyme leaves, minced

bay leaf

tomato paste

lentils,

sherry/balsamic vinegar

gluten-free tamari soy sauce

vegetable stock,

garlic,

½ lbs Yukon gold potatoes, peeled and chopped

cauliflower florets (from approximately ½ a large head)

vegan butter,

non-dairy milk

yeast

Heat a large soup pot over medium heat. Pour in the olive oil and swirl it around. Add all of the sliced onions to the pot. You should hear a moderate sizzle. Sauté the onions, stirring often, until they are just starting to soften on the edges. Then, lower the heat slightly.

Keep cooking and stirring the onions occasionally until they are light golden brown, jammy, and super sweet. Not quite in the caramelized state, but getting there. This process will take anywhere from 45 minutes to an hour. Add splashes of water if the onions start to dry up/stick.

Increase the heat back to medium. Add the thyme, bay leaf, and garlic to the pot and stir until fragrant, about 30 seconds. Add the tomato paste and stir. Cook for about one minute. Add the lentils to the pot and stir. Then, add the sherry vinegar and tamari to the pot. Scrape up any browned bits on the bottom of the pot. Season everything with salt and pepper. Add the vegetable stock to the pot and stir once more. Cover the pot and bring it to a boil. Lower the heat to a simmer and then cook until lentils are tender, about 25-30 minutes. There should be just enough liquid to surround the onions and lentils. Add more vegetable stock if necessary.

Remove the bay leaf from the pot and allow the French onion base to cool slightly before transferring to a large (12-inch), oven-safe skillet or other baking dish. Set aside.

Make the creamy cauliflower potato mash. Pour the water into a large soup pot and bring it up to a boil. Pop the smashed garlic cloves in the water. Place the potatoes and cauliflower either directly into the pot or in a steamer insert. Keep the water at a strong simmer and close a lid on top of the pot. Steam the cauliflower and potatoes until the potatoes are fork-tender, about 20 minutes.

Drain the vegetables and return them to the pot. You can keep the garlic or toss it, your choice! Add the vegan butter, non-dairy milk, nutritional yeast, and lots of salt and pepper. Using a hand masher, mash the cauliflower and potatoes until smooth and creamy. Adjust the seasoning if necessary and set aside.

Preheat the oven to 375°F.

Smooth the French onion and lentil base out. Then, dollop the creamy cauliflower and potato mash on top. Carefully spread the mash out over the surface of the French onion and lentil base. Drizzle the top of the mash with olive oil and some extra pinches of salt and pepper.

Bake the French onion shepherd’s pie for 25 minutes, or until bubbly and totally heated through. You can broil the top for extra browning if you like. Remove the pie from the oven and let it sit for 5 minutes before serving in shallow bowls.

https://content.jwplatform.com/videos/ickWs47D.mp4

French onion shepherd’s pie with lentils & cauliflower potato mash is a hearty and flavourful vegan main course that will satisfy all eaters. This is such a flavourful and cozy take on a vegan shepherds pie. This is a naturally gluten free dinner recipe as well.

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Top 3 dairy free creamer recipes from across the web

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The most viewed dairy free creamer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine