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Discussion Starter · #1 ·
I have been trying various dairy free coffee creamers, and have yet to find one that is as creamy as the Coffeemate type stuff, refrigerated liquid (not powder). I have to use a ton to get the same level of whitening that a tbsp gives me with the Coffeemate.<br><br>
Does one exist that is a bit thicker or creamier to work as well as the regular creamers? The Silk just seems like sweeter soy milk to me, and it's too thin. I like the Trader Joes soy creamer and it is a little better but still not quite as thick, and I can't always make it over there. I don't like the taste of the So Delicious vanilla flavor but haven't tried the original.<br><br>
Any other recommendations?
 

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DIY, that's the only thing I know to do.<br><br>
Get some tapioca starch, mix it with some water, gelatinized it (heat it up until it becomes thick- making "pregelatinized starch").<br><br>
Get something like a mild grapeseed oil (taste it first to make sure it's not rancid or anything), put in the blender with some soy or almond milk (like half and half), and a pinch of soy lecithin.<br><br>
Blend it up a bit, add the pregelatinized starch, blend more.<br><br>
You can make it as thick as pudding if you want to. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #3 ·
I don't need it to be like pudding...just looking for more whitening ability. I would never use enough of that before it went bad to make it worth the effort. Does anyone know who the manufacturer is for the TJ's soy creamer? I can get things through our local natural foods store who is happy to order things but obviously cannot get TJ's brand that way. Is it Wildwood?<br><br>
Going to try the SD original flavor too. The vanilla is too sweet.
 

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I was going to suggest Silk but you already debunked that. I thought it was just like regular creamer. Maybe there's a vegan powdered creamer that you can mix in the coffee with the thinner creamers to get the appearance you're looking for?
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Kari</strong> <a href="/forum/post/3082657"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I don't need it to be like pudding...just looking for more whitening ability.</div>
</div>
<br>
What I mean is that you can control the concentration.<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Kari</strong> <a href="/forum/post/3082657"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I would never use enough of that before it went bad to make it worth the effort.</div>
</div>
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It should freeze reasonably well (it sets up kind of like ice cream in the freezer). Takes about five minutes to make if you gelatinize in the microwave.<br><br>
The main advantage is cost; should be about $2-$3/liter (main expense is oil- you can also use cheaper oil, since coffee covers up the taste pretty well).<br><br><br>
After a Google search, I see some people do it without lecithin:<br><br><a href="http://www.ehow.com/how_5661205_make-soy-creamer-home.html" target="_blank">http://www.ehow.com/how_5661205_make...amer-home.html</a><br><br>
Frankly, that sounds like a pain. The lecithin helps it mix up more easily, and keeps it from separating (just takes a tiny bit)<br><br>
They also mention pregelatinized starch, but corn starch instead of tapioca (I'm sure corn starch would work fine too). That recipe is heavy on sugar, though.<br><br>
Anyway, hope you find a good solution!
 

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Discussion Starter · #6 ·
The taste is more my concern but I use the appearance in this description because they are closely related. I don't know what my store is doing to the Silk but what I have bought is actually thinner than my soy milk. It's weird. I feel like I have to use a lot to get the taste I'm after even if it looks darker...I'm wiling to accept that if it tastes right...but it doesn't. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":(">
 

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Did you get flavoured silk, or regular? I've only ever tried the french vanilla, so maybe it's thicker because of the flavoring.
 

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Discussion Starter · #8 ·
I've tried both...both were the same consistency. The vanilla tasted a little better but I still had to use more than I would like to spend my Weight Watchers points on. <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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have you tried coconut creme?<br><br>
its awesome in coffe but does give a litte coconut flavor so some may not like that.<br><br>
i use the kind in a can. usually the creme sits on top of the milk so i spoon off the top and put it in my bf's coffee, its thick and creamy.
 

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Have you tried Mimiccream?<br><a href="http://mimiccreme.com/creamers.html" target="_blank">http://mimiccreme.com/creamers.html</a>
 
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