Nondairy Coffee Creamer for Whole Foods Enthusiasts!

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In this whole sort-of-no-dairy thing, I have found I really only miss two things: cheese and milk in my coffee. I can’t do much about the cheese because I don’t like to eat soy either. But I’ve experimented with my coffee creamer of choice.

Almond milk is OK, but it is just not very creamy, and the store-bought varieties have a lot of additional icky stuff in them. I think David can tolerate heavy cream OK (since it’s mostly fat), but it is EXPENSIVE, especially organic. And then every time he is fussy and pulling those legs up, I have to wonder: did I do it with my two-cups-a-day habit?

[For those of you who are just tuning in and think I am nuts, I am on a mostly-non-dairy regimen for my nursing 3-month-old. He seems to be able to tolerate baked good with milk products in them, but that’s it. Oh, and butter. Hallelujah.]

A while back I ran across this recipe for a whole-foods non-dairy creamer. It hadn’t really crossed my mind again until I was reflecting on my coffee dissatisfaction at the grocery this week. A lightbulb went off over my head and I picked up a can of coconut milk for experimentation.

I like my coffee pretty sweet so I decided to just incorporate the sweetener into the creamer. Although my coffee still isn’t the color whole milk makes it, it’s a lot closer. And actually creamy.

Nondairy Coffee Creamer



Blend all together in blender until frothy. Refrigerate for up to a week.

Honestly, this isn’t quite sweet enough for me, but it probably is for most people. I added a tiny bit of maple syrup to my creamed coffee and that did the trick.

Have you found other nondairy solutions for coffee? Do share.

Added to Real Food Wednesdays, Things I Love Thursday, Tasty Tuesday, and Delicious Dishes.


10 thoughts on “Nondairy Coffee Creamer for Whole Foods Enthusiasts!

  1. Is it possible the coffee itself is irritating his tummy? I'm off dairy, too, for my 4-month-old. I realized early on that coffee is a no-go as long as I'm nursing him. 🙁 I miss it, but every time I drank a cup of coffee, he screamed all evening.

  2. Maybe you've mentioned this already and I missed it, but have you tried whole cream? Because it's nearly all fat, the amount of lactose is infinitesimal–even hard-core paleo types approve. Also, you didn't ask, but I think all nursing moms who have given up dairy for their baby's sake should know that Ghirardelli bittersweet chocolate is dairy free and 100% fabulous 🙂

  3. Great info! I'm so glad my girlie didn't have any food intolerances while she was nursing. Definitely makes you think about every bite/sip you put in your mouth! Thanks for sharing 🙂

  4. The almond milk in the store is nothing like the homemade stuff. For a cream, you might use a 1:2 ratio of almonds to water. Soak them, drain the soak water (for almonds only), blend and strain. A 1:3 or 1:4 ratio makes a good milk for cold cereal. I like mixing my nuts–walnuts, sunflower seeds, pumpkin seeds, cashews, whatever. The fat in nuts is very healthy in moderation. Just add a little salt and sweetener and vanilla if desired.

    Did you ever try that cashew cheese recipe?

    • Most eggs we buy are pasteurized or I feel pretty OK if they come straight from a farmer. If you’re not comfortable with it, you could use powder or pasteurized product like EggBeaters. Or skip altogether, although your creamer may not be as stiff.

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