Gluten- and Dairy-Free Vegan Coffee Whitener

Gluten- and Dairy-Free Vegan Coffee Whitener

Buckwheat Queen

"A non-dairy, yet rich and flavorful, way to lighten coffee. The syrup gives this a creamy texture like the store-bought types, but without chemicals or additives. Store in the refrigerator for up to one week."
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Ingredients

15 m servings 23 cals
Serving size has been adjusted!
Original recipe yields 35 servings

Nutrition

  • Calories:
  • 23 kcal
  • 1%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Stir coconut milk, almond milk, sugar, coconut oil, brown rice syrup, and vanilla extract together in a saucepan over medium-low heat until sugar is completely dissolved, 3 to 5 minutes; remove from heat.
  2. Blend coconut milk mixture with an immersion blender or in a blender until smooth and creamy. Cool to room temperature.
  3. Transfer whitener to an airtight container and store in the refrigerator.

Footnotes

  • Cook's Notes:
  • You can substitute corn syrup or date syrup for the cane sugar.
  • The coconut oil gives this a rich texture but is optional. I prefer the creamier texture, but it will affect taste.
  • If gluten-free is not important to you, use a malted syrup instead of rice syrup as it will lend a nice flavor to the coffee.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

What a wonderful recipe! The only change I made was using rice milk instead of almond. I even used the optional coconut oil for the added nutrients! When I blended with my immersion blender it m...

Most helpful critical review

I really wanted to like this but it just isn't even close to as good as those fake flavoured creamers. I want to keep tweaking this to see if I can get it to work, but the flavour just isn't the...

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What a wonderful recipe! The only change I made was using rice milk instead of almond. I even used the optional coconut oil for the added nutrients! When I blended with my immersion blender it m...

It is very good. I used vanilla almond milk. I can't use real cream or milk anymore. I think I'll try this on my oatmeal next. My Rooibos tea was extra special this afternoon. Grand Discovery!!I...

Original poster here. I have also made this using 50 grams of marzipan and 2 cups of coconut milk and it's pretty yummy instead of 1 cup almond milk and 1 cup coconut milk. I left out the added...

I do not use cream in my coffee but my sister does. She uses the powered coffee creamer. I made this for her when she was visiting and she loved it and will not go back to the powered stuff. Mad...

This recipe is great! I used agave nectar instead of the rice syrup. This is a delicious alternative to dairy creamer.

I really wanted to like this but it just isn't even close to as good as those fake flavoured creamers. I want to keep tweaking this to see if I can get it to work, but the flavour just isn't the...

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