Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: October 2017

Monday, October 30, 2017

EASY, INEXPENSIVE, NO-COOK, OIL-FREE VEGAN CREAMER

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 http://fsi.colostate.edu/sunflower-seeds-draft/ , 85% of the North American sunflower seed is still produced in North and South Dakota and Minnesota.)

Printable Copy
BRYANNA'S RICH VEGAN SUNFLOWER SEED CREAMER
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.