coffee creamer - VeggieBoards
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#1 Old 03-25-2006, 11:43 AM
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Does anyone know of a vegan coffee creamer. Seems all the non dairy ones still have milk protein or whatever. I would prefer the powdery kind. Thanks.
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#2 Old 03-25-2006, 05:34 PM
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I use Silk creamer. They also have a flavored one, but I forget if it's Vanilla or Hazelnut. I didn't like the flavored one. I buy the plain. I also LOVE alpro soya. I buy it from Pangea. It's not available right now, something about it coming from Great Britain. So I am waiting for them to re-stock their supply. It's just like heavy cream.
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#3 Old 03-25-2006, 07:56 PM
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I like Silk creamers. They are liquid though. I like both the hazelnut and the french vanilla. I have yet to find a solid creamer that doesn't use dairy in some way. I would love to find a "powered milk" that is vegan also. No luck there also.
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#4 Old 03-25-2006, 09:10 PM
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took me a while to get used to the soy in my coffee flavor, but yeah...french vanilla silk creamer...



Another idea is to use a little of the french vanilla soy and a bit more of almond milk (blue diamond seems to be the best). a well enjoyed treat: almond extract, a bit of sugar, and some almond milk. I make my coffee pretty strong, so it doesn't seem watered down by not using powders. Just food for thought, but my almond coffee rocks ^_^
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#5 Old 03-26-2006, 04:27 AM
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I must have been delirious when I first read the OP. I totally missed the "powdery kind". Anyway, I used to love the powdered Coffeemate. There is a powdered form of Soy Milk (like Carnation Instant Milk) but it's not a coffee creamer. It's called Better Than Milk. I wonder if there's something we can do to it to make it taste like a creamer?
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#6 Old 03-26-2006, 04:48 AM
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I realize you are not a raw foodist, but I make a great raw vegan coffee creamer. Here is the recipe...



Raw Vegan Coffee Creamer

1 cup almonds

1 cup spring water

3 tablespoons agave

1 vanilla bean (optional)



Directions: Soak almonds over night or at least 8 hours. Discard the water the almonds soaked in and rinse the almonds under the faucet. Blend the almonds with 1 cup of spring water. You may have to add a little bit more water to assist in blending, but only add enough to blend. Strain this mixture through cheese cloth into a bowl. Pour the strained almond milk back into the blender and add the 3 tablespoons of agave. You can adjust the agave to your taste but the creamer should be sweet. Scrape the vanilla beans from a sun dried vanilla pod into the creamer and finish blending. You now have raw vegan coffee creamer. Enjoy.



If you are not a raw foodist, you can simply sweeten the creamer with your own sweetener, it does not have to be agave. Also, if you are not a raw foodist, you can just use vanilla extract instead of whole sun dried vanilla pods.
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#7 Old 03-26-2006, 07:31 PM
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Stupid question: What kind of coffee does a raw foodist use raw creamer in? ? ?
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#8 Old 03-26-2006, 08:42 PM
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Quote:
Originally Posted by karenM View Post

Stupid question: What kind of coffee does a raw foodist use raw creamer in? ? ?



It is not a stupid question. I would wonder the same thing.



I just thought my recipe would work great as coffee creamer. I don't have a coffee that I use creamer in myself.



I make a chocolate mocha drink kind of like one of those cold starbucks drinks. I use raw carob powder, brazil nut milk, vanilla bean pod and raw agave. That is the closest thing I have to coffee.
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#9 Old 03-26-2006, 09:55 PM
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Ah, thanks for the answer.



by the way, the mocha drink sounds great, as does the creamer recipe.
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#10 Old 03-27-2006, 10:14 AM
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I bought Taam-Tov vegan creamer (you could buy it online at http://store.foodfightgrocery.com/index.html.) I personally do not care for it. It's the usual white powder creamer, but without the dairy stuff in it.



One of my biggest obstacles in finding a substitute creamer, since going vegan, is that I like the 'thickening' action of creamer, not just the lightening effect. So, I was never a fan of dumping milk into my coffee (almond milk, soy milk, whatever).



But then I got to thinking about it - I like cappucino made with soy milk. Of course, in a cappucino, there's a lot more 'milk' than espresso. So, I've started adding a bigger portion of soy milk to my coffee - about 70% coffee, 30% soymilk. I think that tastes fine. (I think I would need to use even more almond milk, since that's a little thinner than soymilk.)



So, that's one alternative to consider - just use a lot more 'milk' than you're used to, and see how you like that. I also think this is good because I have cut down on the amount of coffee I'm drinking. That is, I drink the same amount of 'coffee' (I fill my thermos each morning, and that's my limit), but since there's more soymilk in there, I'm drinking less coffee. And I think that's good for me. (I already drink half regular/half decaf coffee, so this is just another way to help me drink less caffeine.)
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#11 Old 03-27-2006, 11:57 PM
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Quote:
Originally Posted by piratebean View Post

I think I would need to use even more almond milk, since that's a little thinner than soymilk.



piratebean, actually my recipe is for almond cream and it is creamier than almond milk. You could not blend a more dense mixture as it takes 1 cup of spring water, minimum, to blend a cup of soaked almonds. It actually takes more than a cup of water, but I provided that amount as a beginning point.



If you want it to be thicker, you could blend in dates as your sweetener. This will gel up the almond creamer a little and give it more of a traditional creamer effect on your coffee.
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#12 Old 03-28-2006, 05:56 AM
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I really like the Taam-Tov nondairy creamer. They are sold in containers and packets for on the go. It reminds me of Creamora.
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#13 Old 03-29-2006, 08:54 AM
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i've never seen the silk hazelnut creamer!!! just plain and vanilla, neither of which i like.
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#14 Old 03-31-2006, 08:45 AM
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I bought Silk plain creamer the other day and it wasn't great. I don't drink coffee very often, so some of it might go bad before I use it. I don't like being wasteful, so I have to find something else to use it in too...Maybe I could add it to baked goods or make creamy mashed potatoes/sweet potatoes? Any other ideas?
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#15 Old 06-11-2008, 08:44 PM
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Quote:
Originally Posted by SamuelWilson View Post

I realize you are not a raw foodist, but I make a great raw vegan coffee creamer. Here is the recipe...



Yahoo!! Thanks for this recipe... off to soak my almonds
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#16 Old 06-11-2008, 09:06 PM
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There IS a powdered vegan creamer on the market. I have not tried it myself, but after being stranded at work too many times with no creamer, I'd like to give it a try.



FoodFight apparently carries it, but it out of stock at the moment:



http://store.foodfightgrocery.com/cocrtub.html

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#17 Old 06-13-2008, 03:39 AM
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LovelyPerv, that't the one I use. It is really good. Pangea and Veganessentials sell it as well, but you can only get the packets at Veganessentials.
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#18 Old 06-13-2008, 07:49 PM
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Both Pangea and VeganEssentials have it in stock.



It's about $4.9X per 12oz tub, and each tub has "170 servings."



On both sites, shipping starts at $6.99 or so, and goes up by small incredments from there. It's something you'd want to purchase alongside other things you'd buy in order to make it worth it.



A local health/veg/kosher store I frequest carries a lot of the same specialty items you'd find on those three sites (and others), and I HAVE noticed that the prices online are the same as you'd find if you could buy it off of a shelf.



So, it's worth it if you're buying a bunch of stuff you can't get any other way.



Edited to add: The reviews I've seen for this are mixed (not just the ones on Vegan Essentials). It seems that you either love it or hate it. I'll drink 8-hour old coffee using expired creamer, and a sugar packet I found behind the fridge...so I'm pretty sure I'll like this stuff.

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