Monday, October 30, 2017


Best Blog Tips

This creamer is suitable for those with nut allergies.
After almost 11 years of blogging, I found myself writing fewer and fewer blog posts every month, and then... nothing new, for about two months.
But, recently, my interest has been sparked again.  
My current interest is in cutting way down on the amount of oil and expensive (never mind potentially ethically and environmentally suspect) tree nuts that we  use in creamy vegan mixtures, such as sauces, cheeses, mayo, ice creams, spreads, etc.. My reason for this concern is only peripherally related to the fact that we are trying to lose some weight, as well as paring down the food budget.
I know that nuts are good for us and I will certainly use walnuts, pecans, etc., in baking for special occasions or for our weekly treat, but it has bothered me for some time now that so many cashews and coconuts are used in vegan cooking these days. (Oh, and don't forget about almonds!)

Do I have your attention??

I have written a new blog post with my explorations on the above subjects, so check it out if you are interested.

In the meantime, here is one of the successful recipes that has come out of my exploration of these concerns... a rich-tasting, creamy vegan coffee creamer.  I was very fond of So Delicious Coconut Original coffee creamer-- good mouthfeel, not too sweet-- but it is no longer available in Canada.  We drink Silk soy milk, but I didn't care for Silk creamer-- too sweet.  So, here is what I came up with for occasions when a creamer is needed-- not only in hot drinks, but to drizzle on fruit crumbles and crisps, or hot cereal.

This homemade creamer is so easy to make and very inexpensive because it utilizes cheap, nutritious, plentiful and surprisingly versatile raw shelled sunflower seeds instead of nuts. You can control the sweetness, it's smooth and creamy and doesn't separate. (And, according to , 85% of the North American sunflower seed is still produced in North and South Dakota and Minnesota.)

Printable Copy

Yield: 1 3/4 cups
Servings: 14
2 tablespoons per serving

VARIATION: For a"Cooking Cream", omit sugar and vanilla. 

1 1/2 cups "Original" soy milk, or other creamy plant-based milk (NOT canned coconut milk)
1/4 cup raw shelled sunflower seeds, soaked for 15 minutes in boiling hot water
3 to 4 tsp unbleached granulated sugar OR 2 to 3 tsp agave nectar or maple syrup (or to your taste)
1/4-1/2 tsp vanilla extract (optional)
pinch salt

Drain soaked sunflower seeds well.  Add all the ingredients, including the soaked seeds, to a high-speed blender.  Cover and start on Low speed, gradually turning it up to the highest speed.  Blend for several minutes, or until the mixture is smooth and creamy.

NOTE: I recommend that you strain the creamer through a nut bag before going to the next step.

Pour into a 2-cup bottle or jar with a secure lid (best to scald with boiling water first).  Refrigerate. Shake well before use. The creamer should be used within about 5 days.

Nutrition Facts (calculated using 4 tsp. sugar)
Nutrition (per 2 T. serving): 33 calories, 15 calories from fat, 1.8g total fat, 0mg cholesterol, 34.7mg sodium, 50.5mg potassium, 3g carbohydrates, less than 1g fiber, 1.4g sugar, 1.8g protein, 1 point.

Enjoy! (and stay tuned)


racheyalex said...

How well does it stay emulsified in hot coffee? Every time I've made my own creamer (granted, it's always been with cashews), it separates in my morning coffee. The textural issue means my partner can't drink it, so I'm wondering if sunflower seeds work better. Or is that why you strain it through a nut milk bag? Thanks!

Bryanna Clark Grogan said...

racheyalex, it works well in our homemade coffee. My husband makes espresso in stovetop espresso makers. According to our research, even though espresso is strong, it is less acidic than perked coffee, so it may be different with perked coffee. It is definitely smooth after straining, so you might want to do that. Soaking the seeds in hot water helps, too.

Nezumi said...

Interesting! I feel the same way you do about nuts.
I rarely use creamer, but I can't wait to see with what you come up next.
I still enjoy your gruyere melt made with tahini ;)

Jennifer said...

Looking forward to more posts again and of course more ideas and recipes! It's been forever since my last visit and comment - sorry about that - but I re-did my blogroll so I should get your updates again!
Jennifer @

Anonymous said...

You really have my attention :)
I am consistently looking through vegan recipes trying to find ones that minimize oil and nuts. I'm really excited that someone with your skill,knowledge and palate is looking at creating some new recipes with this thought in mind. Yay!