You'll never miss out on luscious creamy coffee with this homemade vegan coffee creamer, crafted from rich hazelnuts. Perfectly creamy and utterly satisfying, it's the ideal addition to your morning brew!
1cupraw unsalted hazelnutssoaked at least 4 hours, and drained
2cupswater
1tablespoonmaple syrupor sugar, agave nectar, or a pitted medjool date
¼teaspoonvanilla extract
1pinchsalt
Instructions
In a blender on the highest speed, add the soaked hazelnuts, water, maple syrup, vanilla extract, and salt, and blend on high for 1-3 minutes until creamy.
Strain by holding a nut milk bag over a big bowl, and pouring the freshly blended milk through it. Gently but firmly squeeze the nut milk bag until all the liquid milk has passed through and the pulp remains in the bag.
Refrigerate, and use within 3 days.
Notes
For sweeter creamer, use more maple syrup or sweetener of choice.For the simplest creamer, simply use nuts and water in a 1:2 ratio. Other nuts may be used in place of hazelnuts, such as almonds, cashews, brazil nuts, pecans, peanuts, and beyond. We've tested them all and found that hazelnuts have the best flavor for coffee creamer, though!