For those of you whose bodies don’t tolerate dairy, I’ve put together a Non Dairy Coffee Creamer. I’m still trying to figure out my relationship with dairy.
EDIT: I’ve added instructions to make this Non Dairy Coffee Creamer in one step with a high-speed blender without any leftover cashew milk.
I love a cup of good coffee with a little maple syrup and very rich cream in it. However, I’m not so sure my body likes the dairy part. I think I get along better with pure cream, butter, and some cheese than I do with milk. However, pure cream with no milk in it is very difficult to find! Just look at the ingredients lists!
My History with Dairy
Ironically, I grew up on a dairy farm! For years as an adult, I had a joint problem with one of my wrists. I had it x-rayed for arthritis. There was none. My doctor didn’t know what the problem was. I just put it up to age. Then during a period of about six months, I totally eliminated dairy from my diet. (This was after eliminating gluten—more on that another day.) After awhile, I noticed that my wrist was fine! When I reintroduced dairy-you guessed it!- the wrist problem returned. I took a while to be sure. As I alternated between having and eliminating dairy, the wrist problem came and went accordingly. So, apparently I shouldn’t have dairy.
But I love cream in my coffee; I love butter; and I love cheese! Somehow dairy was sneaking back into my diet. Then I began to realize that my symptoms were becoming worse and more immediate. I noticed that dairy was upsetting my stomach and digestive system. So, I went off dairy again.
A friend told me about another friend who could tolerate dairy when she took essential oregano oil. It sounded strange, but I tried it. Sure enough! With one drop of oregano oil each morning, I could have some dairy without it bothering my digestive system or my wrist! Oregano oil kills bacteria. I reasoned that if that was working for me, I must have a bacterial problem. So I began to take a good probiotic every day instead of the oregano oil. That has been working very well for me. I have a little cream, butter, and cheese without any digestive or wrist problems.
However, I still get one or two breakouts on my face when I have dairy. So, as I write this, I’m sipping a cup of organic coffee enhanced with this Non Dairy Coffee Creamer. I take a probiotic capsule each morning and occasionally have some dairy cream in coffee or a little cheese on a salad when I’m out. While I’m at home, I’m trying to maintain a dairy-free diet.
In trials for this recipe, I made both cashew milk and almond milk from scratch to test each of them in Non Dairy Coffee Creamer. While I prefer the cashew milk for this recipe, the almond milk is great on cereal or for other purposes.
To make the almond milk, I soaked a cup of raw almonds in plenty of filtered water overnight. In the morning, I rinsed them, processed them at high speed in the blender with 4 cups of filtered water, and strained the liquid through several layers of cheesecloth. The result was beautiful, creamy white milk and about a cup of almond pulp. I used the almond pulp to make Elana’s Almond Pulp Macaroons. Some people find that they don’t even need to strain almond milk when they make it in a high-speed blender.
My cashew milk was even easier to make, because I didn’t strain it. I’ve given the instructions for it here. If you make this Non Dairy Coffee Creamer recipe with the cashew milk in the carton from the store, try to get it unsweetened. If you use sweetened cashew milk, you’ll need to reduce the maple syrup. This recipe was developed for homemade cashew milk. If you use purchased milk in the carton, the taste will be different.
Non Dairy Coffee Creamer
I’ve tried various other non dairy coffee creamers, but this is the one I like best! If you’re not crazy about the coconut flavour of the oil, use a high-quality unrefined coconut oil.
EDIT: One-Step Non Dairy Creamer
- 1/4 cup raw cashew pieces
- 1 cup water
- 1/4 cup boiling water
- 1/4 cup coconut oil
- 1/4 cup maple syrup
METHOD: Soak cashews overnight in plenty of water. Drain and rinse the cashews. Then combine water, boiling water, coconut oil, and maple syrup in a high-speed blender and process on high for 60 seconds.