It looks like half and half. It’s thick, fatty, and creamy like half and half. It doesn't separate or curdle and pulls more than doubly duty - coffee creamer, half and half, cream ... enter vegan coffee creamer/half-and-half based on cashews. On top of being low in carbs, this coffee creamer is also paleo and keto friendly.
Dairy Creams
If you've ever shopped in the dairy aisle of a grocery store, you might have gotten confused by all the milk-cream varieties - skim milk, low fat milk, reduce-fat milk, whole milk, half-and-half, light cream, heavy cream ...
The difference between all these varieties is really just the amount of fat they contain.
- Skim milk contains 0% fat
- Low-fat milk contains 1% fat
- Reduced-fat milk contains 2% fat
- Whole milk contains 3.25% fat
- Half-and-half contains 12% fat
- Light cream contains 20% fat
- Heavy cream contains 38% fat
The ingredients are pretty simple (ideally just milk and cream). No mystery there. But what about coffee creamers? Do they contain dairy?
Non-Dairy Creamers
Although the ingredients can vary by brand, most commercial coffee creamers are made from a combination of water, sugar and vegetable oil. Often they are called non-dairy creamers because they contain no lactose (milk sugar). However, they do contain casein (milk protein) to impart a milky flavor and texture. So, while the label may say "non-dairy" or "lactose-free," it does not mean it contains no dairy-derived ingredients.
To mimic the qualities of milk and cream, coffee creamers are also highly processed. The most common ingredients are hydrogenated oils (to achieve the creamy look without using any cream), sugar or corn syrup (to add the flavor you lose when you lose the milk or cream), artificial flavors and colors (to mimic the way milk or cream will change the color of coffee), carrageenan (to thicken the creamer), cellulose gel, cellulose gum, etc.
So, if you're looking for a dairy-free coffee creamer with a shorter ingredient list, vegan coffee creamers might be a better option.
Vegan Coffee Creamers
While the ingredient list of vegan coffee creamers looks much more promising (mostly just plant-based milk and/or cream, cane sugar or no sweetener at all, sunflower lecithin, palm oil, and some type of starch or gum), vegan coffee creamers come with their issues as well. Let me explain ...
Have you ever added plant-based milk or plant-based coffee creamer into your coffee only for the milk to split and curdle into an unpalatable mess? Have you ever wondered how and why it happens?
There are two main reasons: big temperature changes (hot coffee versus cold coffee creamer), and pH differences (highly acidic coffee versus neutral or moderately alkaline non-dairy coffee creamer). What's happening is the acids in the coffee are coagulating the proteins in the plant-based milk, a kind of liquid-to-solid chemical reaction that can be exacerbated by the shock of the temperature difference between the two beverages.
What works to alleviate the problem will depends on the acidity of your coffee, the temperature of your coffee and cream, and a little bit of technique (more on that in the technique section). If you're not willing to experiment but still want to enjoy a splash of vegan coffee creamer in your coffee, you can get a "barista blend".
Barista Blends
The popularity of alternative milks have led to the development of “barista blends” intended for professional use. These dairy-free milks and dairy-free creamers have been specifically designed for coffee drinks by increasing the stability of plant-based milk proteins by buffers - carbonates, phosphates and citrates. These buffers prevent a rapid change in pH when the plant-based milk comes in contact with acidic coffee.
In addition to buffers, these barista blends also contain added fat for nice flavor and to protect the proteins. Dairy milk fat naturally contains compounds with buffering properties, which is why it doesn't curdle as easily as plant-based products. Last but not least, the barista blends also contain stabilizers for improved heat tolerance and structural homogeneity.
Tips for Making Vegan Coffee Creamer (Half-and-Half)
Ingredients
The main ingredient in this vegan coffee creamer are cashews. There are a few reasons why cashews perform better than any other nut or seed. They are creamy and rich with a nuttiness that is very subtle. They also have a touch of natural sweetness due to their naturally occurring sugars, so no additional sweetener is needed. Most importantly though, cashews don't tend to curdle as much as other popular alternatives (almonds, coconut, hemp ...) because their pH is quite low (more acidic).
- The pH of almond is 6.9
- The pH of cashews is 6.3
- The pH of coconut is 6.7
- The pH of hemp is 6.6
The second ingredient in this recipe is sunflower lecithin, which is a phospholipid-based dietary supplement beneficial for the brain and the nervous system. In this recipe it acts as a fat emulsifier. In other words, it brings the fat from the cashews and the water together, holding them in suspension. No separation as the coffee creamer (half-and-half) sits in the fridge.
Technique
Making Vegan Coffee Creamer
There are two methods for making vegan creamer. The first thing you can do is increase the nut to water ratio. The usual ratio for nut milk is 1:4. So, anything higher than that will yield thicker milk/cream. The second thing you can do is keep the nut to water ratio at 1:4, and then heat the milk. Bringing the cashew milk to just under a boil for a few minutes permanently increases its viscosity.
The advantage of the first method is that the cream stays raw. The advantage of the second method is that the cream is lower in calories and more cost-effective.
Preventing Coffee Creamer from Curdling
The tricky part is not how to make the coffee creamer (all you need is a high-speed blender). The tricky part is how to use it so it doesn't curdle or separate when you add it to your coffee. Here are a few tips:
- Warm the creamer to ~ 104°F/40°C.
- Pour the warm creamer into the mug first. Then add the desired amount of coffee to help temper the coffee creamer. You could also let your coffee cool slightly to bring the creamer to the coffee temperature even faster.
- Pour the coffee into the creamer slowly, so the pH of the creamer doesn't rapidly decrease.
If none of these tips help (but you still want to enjoy a splash of homemade dairy-free creamer in your coffee), you might want to consider finding less acidic coffee. As you probably know, some coffees are more acidic than others. So, if you're not having much luck with African coffee you could try South American coffee instead. Also, the lighter the roast, the higher the acidity.
Tips for Using Vegan Coffee Creamer (Half-and-Half)
Not a fan of coffee? As I mentioned in the beginning, this vegan cream can pull more than doubly duty.
It's a great addition to homemade hot chocolate and/or frozen hot chocolate. My daughter (Katie) asks for it in her morning oatmeal instead of almond milk. Adding a splash of this cream into creamy soups, such as this raw broccoli soup, takes any soup to another level. If you want to add extra creaminess to stove-top mashed potatoes, add this vegan half-and-half into the warm pot instead of milk. And finally, if you're a hot tea drinker - chai or matcha, anyone? - you might like the added flavor boost from a splash of healthy coffee creamer in your cup after your tea has steeped.
Tools You'll Need
1. Blender (Vitamix 5200) | 2. Cookware Set (Calphalon, Stainless Steel) | 3. Measuring Cup (2 Cups, Pyrex, Glass) | 4. Measuring Cups (Set of 6, Stainless Steel)
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Raw Coffee Creamer
Ingredients
- 1 cup raw cashews, soaked*
- 1-2 cups water**
- 1 tsp. sunflower lecithin, liquid or powdered***
- pinch sea salt
- sweetener and vanilla extract, optional
Instructions
- Add the soaked cashews into a high-speed blender with water and a pinch of sea salt.
- Blend for at least 3 minutes to ensure the cashews have been fully pureed. If you don't have a high-speed blender, you might need to strain the milk/cream.
- Add the sunflower lecithin and blend for another minute (you want the lecithin completely mixed in with the milk, so don't shorten the blending time).
- Pour the cashew milk/cream into an airtight glass jar and chill before serving.
- Leftover cashew milk-cream keeps in the refrigerator for 3-5 days. (If the milk prematurely sours, it may be from an unclean blender or poor quality nuts. For longer term storage, freeze in an airtight container for up to 3 months (make sure you only use jars safe for freezing).
Recipe Notes
**I recommend starting with 1 cup (240 ml) water, which will make a very rich cream, and adding more water as needed.
***Lecithin is a fat emulsifier, so it brings the water and the fat from the nuts together, holding them in suspension.
****Prep time does not include soaking the cashews (at least 4 hours, but preferably 12 hours).
Coffee Creamer
Ingredients
- 1 cup raw cashews, soaked*
- 4 cups water
- 1 tsp. sunflower lecithin
- pinch sea salt
- sweetener and vanilla extract, optional
Instructions
- Add the soaked cashews into a high-speed blender with water and a pinch of sea salt.
- Blend for at least 3 minutes to ensure the cashews have been fully pureed. If you don't have a high-speed blender, you might need to strain the milk/cream.
- Add the sunflower lecithin and blend for another minute (you want the lecithin completely mixed in with the milk, so don't shorten the blending time).
- Pour the cashew milk into a medium saucepan and heat it over medium heat. Stir constantly until the milk reaches high temperature (right before a boil). Once the milk thickens (it will happen almost instantaneously), remove it from heat.
- Transfer the cream to a jar or a bottle and refrigerate. Leftover cashew cream keeps for 4 days though best when fresh.
Recipe Notes
**Lecithin is a fat emulsifier, so it brings the fat from the nuts and the water together, holding them in suspension.
***Prep time does not include soaking the cashews (at least 4 hours, but preferably 12 hours).
Sonya
Could you tell me where you get the soy lecithin for the recipe? Is it necessary? That is usually an ingredient in processed food I like to avoid. Just curious. Thanks.
PetraScott
Hi Sonya - I don't use soy lecithin. Most soy sources are from genetically modified (GM) crops, where as presently, there are no genetically modified crops of sunflowers. Sunflower lecithin is actually sold as a supplement and has many health benefits. Some of the known health benefits include reduced cholesterol levels, improved digestion and skin health, and boosted brain function. I can provide links to all the studies if you'd like 🙂 I get sunflower lecithin in my local health food store, but amazon and other online stores (such as iHerb) carry it as well.
Sonya
Thanks so much. I completely misread the ingredient! Glad to know it's not soy! Looking forward to trying this recipe as cashew is one of the few non dairy milks my husband seems to like. I do keep hearing some experts say to avoid cashews though. Dr. Gundry just mentioned it the other day on a podcast I listened to. I do only use raw organic cashews. Do you have any opinions about using them?
Thanks again!
PetraScott
You will get different opinions depending on who you ask 🙂 I do use raw organic cashews. One of the key factors of cashews nutrition is the healthy fat content. Cashews are primarily made up of unsaturated fats in the form of monounsaturated fatty acids (MUFAs that contain oleic acid), plus a smaller proportion of polyunsaturated fatty acids (PUFAS mostly in the form of linoleic acid). Because of the positive effects of MUFAs and PUFAs on metabolism and other bioactive functions, many studies associate cashew consumption with a reduced risk of coronary heart disease, cancer, diabetes, and obesity. Whenever I use cashews, I soak them first to reduce the amount of phytates and lectins they contain. I should also mention that I would not recommend cashews to anyone with kidney stones because cashews contain gastric and intestinal soluble oxalates that can make kidney problems worse. Let me know if you have any questions.
Cherie
I love homemade cashew milk so I know I’ll love this creamer. If I’m using the heating technique to increase thickness, at what point do I add the lecithin? Do I add it in the initial stages of blending? Or do I add it after it’s been heated?
PetraScott
Hi Cherie - adding lecithin during the initial stages of blending is best.
Jojobacreme
I feel your pain (regarding the loss of all your pictures and videos)!!! I know how precious such data is! 3000 Dollar is a hardcore-price for repairing it... Maybe someone out there in the world wide web can help you for free!? You are such a nice person! All the best to you from Vienna, Jojobacreme
PetraScott
Thank you so much, Jojobacreme! I really appreciate your comment. The price is terrible but I would pay it if they said I can have my files back. They have a payment plan 😉 The worst isn't my business stuff (I can always re-film and retake photos of everything). It's my children's photos and videos that make me sad. I take photos of my children every week and write stories next to them and now it's gone 🙁 (I am still hoping they will somehow recover the data) Thank you once again for taking the time to comment ❤️
Amy
I am allergic to cashews - is there any other nut to substitute?
PetraScott
Hi Amy - substituting cashews in this recipe is tricky. The reason is that their pH is quite low, so they don't tend to curdle as much as other nuts. I haven't had success with other nuts/seeds yet, unfortunately.
Amy
Can you tell me if the vegan coffee creamer with cashews can be frozen after it is made?
PetraScott
HI Amy - yes, you can freeze it. When you defrost it, it may separate a bit, but a blender should help it unify again.
Julie Knights
I have just made the raw recipe. Flavor-wise, it's really good, but there is still a sediment that sinks to the bottom. Is there a way to stop this?
PetraScott
Hi Julie - does the creamer separate or is it just a sediment? There is always be a little bit of sedimentation where a layer of milk proteins forms at the bottom of the bottle (or whatever container you store the creamer in). It’s natural and normal. This is why even store-bought creamers separates a little and you’re supposed to “shake before use".
Gloria Monroe
I am very excited to try your cashew cream recipe. I previously purchased a very large jar of unsalted cashews. Is it okay to make the creamer from these cashews or should I purchase organic cashews?
PetraScott
Hi Gloria - organic is always better but there is no reason why the recipe wouldn't work with the cashews you have (as long as they are unsalted and unroasted 🙂
melanie sakowski
Hi Petra,
Do you think the emulsification would work with the lower-fat content of bought nut milk?
Warmly,
Mel
Kate
Hello, I’ve recently had to go dairy free (as well as a lot of other things - autoimmune issues) and I’ve hated all the store bought options for cream I’ve tried. I can’t do cashews but I can do macadamias and I’ve tried this twice with good results! First one was too grainy so second time I tried it with a super fine nut milk bag and it got a lot of pulp out (in spite of using a Vitamix!) I’ve used the heating method and actually this cream has performed quite well in coffee - no splitting! However it does separate quite a bit in the fridge, at least an inch of yellow clear liquid at the bottom of the jar, not too appealing! I use lecithin as per the recipe ... any advice?
PetraScott
Hi Kate - if it separates, it means that there is not enough fat for the emulsifier to hold the milk in suspension. Cashews blends really smooth, so you're essentially using the entire cashew nut. With macadamia nuts, I wonder if by straining the milk so much, you're removing too much fat. This is why many store-bought plant milks contain added oils (the ratio of water to nuts in store-bought milks is too high, so they add oils to increase fat content). You will always see sedimentation (unless you use a stabilizer); however, you shouldn't see any separation.
Dairyfree
I've had the exact same problem. I make cashew coffee cream and I don't use any nut milk bag. It tastes good, but it does separate even though I add lecithin to it. Same with the other milks. So...I'm not sure what's the problem .
PetraScott
Hi - what is the ratio of water to cashews you are using? The thinner the creamer (or even plant-based milk), the more likely it is to separate. If you find that your creamer/milk separates even after adding the lecithin, I would recommend heating the cream/milk up on the stove-top (right after you blend it/strain it). When you heat up homemade nut milk, the viscosity increases. Depending on your usage, this can actually be too thick and impractical. The best way to control the viscosity is to reserve some of the cream/milk in its unthickened state, heat and thicken the other part, then combine them together for the perfect consistency. If the creamer ends up being too thick, you can always thin it out later. Nevertheless, the increased viscosity together with the emulsifier should do the trick.
Melanie Adams
Hi Petra,
I’m so excited to try this recipe, particularly since my attempts at homemade plant milks have been lackluster.
A question though - do you use the liquid or the powdered version of the sunflower lecithin? I’m seeing both on Amazon and I’m wondering which is the best option.
Thanks!
PetraScott
Hi Melanie - you can use either or. Liquid is easier to work with because it doesn't need to be dissolved whereas the powder does. It's not really a problem for the creamer (or homemade plant milk) because you can just use a blender to dissolve it. However, if you want to use it in other recipes, it's definitely something to keep in mind. What I like about the powdered version is that it doesn't really impart any color whereas the liquid does (it's darker than the powdered version). Hope it helps 🙂
Allie
Hi Petra! Great post!! This is definitely a unique recipe; I’ve been looking for something like this for a while now, and I truly appreciate the scientific explanation behind why cashews work best! Do you think it would still work with xanthan gum instead of the lecithin? Or in addition to it?
Seriously though I just found your blog and it’s amazing I wish I found it sooner, I usually never read the posts and skip to the recipe cards; but yours are just so informative and I highly enjoyed reading them!
PetraScott
Aw, thank you so much, Allie! So happy you're enjoying my blog. In some instances, you can substitute xantham gum for lecithin (since they are both hydrocolloids). However, in this recipe they are not interchangeable. Xantham gum stabilizes/strengthens an emulsion whereas sunflower lecithin is an emulsifier. You could add both to the creamer, but using only xantham gumm will not work.
Chantelle
If I choose to make this at the 1:4 ratio and then heat it to thicken, should I add the sunflower lecithin before or after heating?
PetraScott
Hi Chantelle - are you working with a liquid or powdered lecithin?
Julia
Hi Petra!
Would you send the sources stating the nutritional benefits of sunflower lecithin, as you offered in one of the comments above? I’ve never read about the correlation between sunflower lecithin and lowered cholesterol levels - I’d love to find out more!
Do you have any tips for vegan whipped cream? I’d like to avoid coconut as of the saturated fats it’s composed of. Most studies I’ve read link saturated fats (in vegan fat sources as well) to clogged arteries, but you use coconut in quite a few recipes. How come you have decided to use it?
I am genuinely curious and would like to eat something with a similar texture to whipped cream, but in an ethical way, without causing harm to my body or the environment.
Thanks so much in advance!
I’m having trouble replying to comments on posts, so if I don’t reply I assure you I’ve read and appreciated your response, but haven’t been able to reply.
Julia
PetraScott
Hi Julia,
1. Here are links to a few of the studies I was talking about. Some are for lecithin (phosphatidylcholine) in general - applicable to both sunflower and soy lecithin and some are specifically for sunflower lecithin.
- Reduced cholesterol levels - studies show that supplementing with lecithin can cut total cholesterol levels by up to 42 percent and slash levels of “bad” LDL cholesterol by over 56 percent after just two months.
- Improved digestion - this study suggests that supplementation with sunflower lecithin may have a therapeutic effect on digestive health
- Better brain function - according to this study, a higher intake of choline was linked to improved cognitive function. Another study showed that choline supplementation helped improve memory function.
2. Have you tired using aquafaba for whipped cream? I have a tutorial for whipped aquafaba here. Once the aquafaba is semi-whipped, all you need to do is add a powdered sweetener and a little bit of vanilla extract.
3. I am not worried about the saturated fat in coconut cream. According to the American Heart Association, a diet high in saturated fat from any source can raise LDL (bad) cholesterol levels in our blood, which increases the risk of heart disease. For a healthy heart, the AHA recommends we limit our daily intake of saturated fat to less than 7 percent of total calories. This means if you eat 2,000 calories a day, you should limit your daily intake to under 16 grams of saturated fat. A 1/4-cup serving of whipped coconut cream has 8 grams of saturated fat, which is still within the limit. Of course, this also depends on your overall diet. Are you consuming a lot of foods with saturated fat already? For plant-based eaters, saturated fat primarily comes from coconut, cocoa butter (chocolate), and palm kernel oil. I don't use coconut products every day, but do use them in desserts. As far as I know, the most widely accepted advice is to use coconut oil and other saturated fats, but use them sparingly. If you are aware of studies that suggest otherwise, I am always willing to learn more 🙂
BTW, if you do get a chance to reply, is it just on my blog that you have trouble replying to comments? If so, I am sure I could fix it if I knew what exactly the problem is. Thank you!
Elisa
This is amazing! Thank you for the helpful information. I'm so glad I found your blog from a friend. Would you try making this creamer with canned pure coconut milk without thickeners added? Or because of the fat content or to keep this healthiest, do you recommend using cashews? What type of sweetener do you like to use? Considering liquid stevia, dates, coconut sugar, monk fruit sweeteners or maple syrup.
For monk fruit sweetners they have added erythriol (sugar alcohol), and a lot of keto recipes use this as healthy (like swerve, etc.). What are your thoughts on this?
Thank you!
PetraScott
Hi Elisa - thank you! I recommend using cashews because they are much more neutral than coconut. If you like coconut, that's great, but many people don't. You could use any of the sweeteners you listed. I love the flavor of dates, so I would probably blend those in, but again, any sweetener will work here. Erythritol is for sure one of the most popular sweeteners nowadays. One of the reasons is that it doesn't raise blood sugar and doesn't contain any calories. It essentially goes through your system untouched with zero metabolization. The main problem I have with erythritol is production. Erythritol does occur naturally in some fruits and fermented foods. However, the majority of erythritol used in products today is man-made by taking glucose (most commonly from GMO cornstarch) and fermenting it with yeast. It is very processed and far from a natural sweetener. Hope this helps 🙂 Don't hesitate to reach out if you have any other questions.
Grace
Hi, do you use sweetened or unsweetened coconut flakes?
PetraScott
Hi Grace - always unsweetened.