Coffee is life. Coffee will always be life. But, I can’t and will not drink black coffee. I am not that sophisticated. So, I need creamer. But, the majority of the creamers on the market are packed with junk we can’t read or spell. I’ve been experimenting a lot and this Vanilla Pumpkin Creamer is my perfect creamer. It is Paleo and Whole30 friendly when you omit the maple syrup. Just a few simple ingredients and a simple process to make this easy yet rich with flavor creamer.
I know some people are perfectly ok with drinking black coffee during a Whole30, but as I said before, I am not. Being that there are a lot of us who feel that way, I decided to keep that in mind while testing different flavors and ingredients for this creamer. If you aren’t on a Whole30, The maple syrup ties everything together perfectly. However, if you are on a Whole30, you won’t even need the maple syrup. This creamer is rich, creamy and packed with flavor without adding any sweeteners. But, you can add 2-3 soaked dates to the cashew and water mixture and blend, then strain (see recipe). And of course, the little hint of sea salt brings out the flavors of every ingredient perfectly.
VANILLA PUMPKIN CREAMER
Now, of course, you can substitute a lot of the ingredients in this recipe for ones that are more suitable to your diet or lifestyle. If you have a nut allergy, I would recommend using hemp milk.
If you don’t have any allergies but you don’t like almond milk or cashew milk, try using a combination of coconut and hemp milk.
TO MAKE HEMP MILK:
To make hemp milk, simply combine 1/4 of a cup of hemp seeds with 1 cup of filtered water. Blend in a high powered blender for approximately 1-2 minutes until the mixture is smooth. At this point, there is no need to strain the mixture. Simply move on to the next step in making the creamer (see recipe).
Rich and creamy paleo vanilla and pumpkin creamer
1 cup filtered water
1/4 cup raw cashews
1/2 cup almond milk
1/8 tsp fresh vanilla beans or vanilla powder
1 heaping tbsp. pumpkin purée
2 tbsp. pure grade A maple syrup (optional)
a pinch of sea salt
1/4 tsp. nutmeg or pumpkin pie spice
YOU WILL NEED:
nut milk bag or cheesecloth
a small saucepan/pot
To start, add water and cashews to the blender and blend for about 2 minutes on high. Now, place a nut milk bag (or cheesecloth) over a bowl and pour cashew milk through it. Gently squeeze the cloth to release the milk and discard the pulp. Rinse out the blender and set aside.
Pour the cashew milk and almond milk in a small saucepan, and whisk in pumpkin puree, maple syrup (optional), vanilla beans, salt, and nutmeg. Place the saucepan over low heat and warm up the mixture (continuously stirring with a whisk) for about 2-3 minutes. DO NOT simmer or bring to a boil. Now, pour mixture into the blender and blend for approximately 2 minutes until frothy.
Serve with a hot or cold brew and enjoy.
Store leftover creamer in a mason jar with a tight lid. Store in the fridge for up to a week.
You can use dates in place of the maple syrup during a Whole30.
- Serving Size: 2-3 tablespoons