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Dairy-Free Coffee Creamer

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Dairy-Free Coffee Creamer

This dairy-free coffee creamer recipe only requires 3-ingredients: almonds, water and coconut milk. It’s perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

Dairy-Free Coffee Creamer

Only 3 Main Ingredients Needed For This Recipe!

Only requiring 3-ingredients, this delicious and healthy coffee creamer is perfect to use when you’re avoiding dairy. Although I call it a coffee creamer, you can totally use it with teas and other beverages too. It’s super easy to make, though preparation of soaking the almonds/cashews will take at least 6 hours, so you’ll have to wait a little while before using it.

  • Raw Almonds – Or you can use cashews which is also delicious, though not as complementary to the flavors of coffee. 

  • Water

  • Full-Fat Coconut Milk

Tips & Tricks When Making Dairy-Free Coffee Creamer

  • Coconut Milk: If you don’t like the taste of coconut, you can simply omit the coconut milk in this recipe. If leaving out the coconut milk, blend nuts with 2 cups of water instead of 1.

  • Optional Add-Ins: Dates, cinnamon, vanilla extract or maple syrup are all perfectly great options to add to this dairy-free coffee creamer for added sweetness.

  • Switch vanilla extract for French vanilla extract if you prefer. You can also add a splash of hazelnut extract along with the vanilla extract for more flavor!
Dairy-Free Coffee Creamer
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Dairy-Free Coffee Creamer

5 from 2 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

6

hours 
Total time

6

hours 

5

minutes

This dairy-free coffee creamer recipe only requires 3-ingredients and is perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

Ingredients

  • 1 Cup Raw Almonds or Cashews

  • 1 Cup Filtered Water

  • 1 Can Full-Fat Coconut Milk

  • Optional Add-Ins:

  • 2-3 Pitted Dates

  • 1 Pinch Cinnamon

  • 1 Teaspoon Vanilla Extract

  • 1/4 Cup Maple Syrup

Directions

  • Soak the almonds and cashews in a bowl of water, at room temperature for at least 6 hours.
  • Strain soaked nuts and place in blender along with 1 cup filtered water, blend until smooth.
  • Strain the nut milk through either a nut milk bag or a fine mesh strainer.
  • Pour strained nut milk back into blender along with coconut milk and any other add-ins you’d like. Pulse a few times to combine then store in an airtight container in the fridge for 4-5 days.

Recipe Video

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30 Minutes or Less

Healthy Collagen Hot Chocolate

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Vegan Hot Chocolate

This healthy and delicious hot chocolate recipe is a dairy-free alternative to the traditional hot chocolate we grew up with as kids. It also packs a whopping 20 grams of protein in each serving. Quick to make with only 4-ingredients needed, this hot chocolate is perfect to cozy up with on the couch with this winter!

Vegan Hot Chocolate

Main Ingredients Needed to Make Vegan Hot Chocolate

  • Non-dairy milk (or regular, your choice)
  • Cocoa Powder
  • Maple Syrup
  • Collagen Powder – I use the Further Foods Unflavored Collagen Peptides in my healthy hot chocolate recipe! It’s completely flavorless, and doesn’t yield any weird chalkiness or clumps in your drink. However, feel free to use whatever unflavored collagen powder you prefer.
  • Cinnamon & Vanilla Extract – totally optional, but these ingredients really bring out the flavor of the chocolate!

Tips When Making My Hot Chocolate Recipe

  • Want it to be sugar-free? Replace the maple syrup with your favorite sugar-free alternative. 
  • Non-dairy milk – almond milk or oat milk is a great choice. However, if you want a creamier and nut-free drink, try using coconut milk instead.
  • No cup of hot chocolate is complete without whipped cream or marshmallows, or both! 
  • You can also add chocolate or caramel sauces over the marshmallows for a delightful salty-sweet flavor.
  • Who said hot chocolate is just for kids?! You can’t go wrong with adding Irish cream, coffee liqueur or peppermint schnapps.
  • Even more topping ideas – Chocolate chips, finely chopped nuts, crushed graham crackers, and candy cane pieces!
5 from 1 vote

Healthy Vegan Hot Chocolate

This healthy and delicious hot chocolate recipe is a dairy-free alternative to the traditional hot chocolate we grew up with as kids. Quick to make with only 4-ingredients needed, this hot chocolate is perfect to cozy up with on the couch with this winter!
Print Pin Rate
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Servings: 2 servings

Equipment

  • 1 small saucepan

Ingredients

  • 3 Cups Non-Dairy Milk
  • 2 Tablespoons Cocoa Powder
  • 1/4 Cup Maple Syrup
  • 2 Scoops Unflavored Collagen Powder

Optional:

  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Extract

Instructions

  • Add the non-dairy milk to a small saucepan over low heat.
  • Once milk is hot, add in remaining ingredients. Whisk constantly until everything has dissolved.
  • Pour into two mugs, top with mini marshmallows or coconut whipped cream and enjoy!

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 20g | Protein: 20g | Fat: 4g | Sugar: 20g

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30 Minutes or Less

Pomegranate Martini

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Pomegranate Martini

This delicious and fruity pomegranate martini recipe is made with pomegranate juice, vodka, triple sec, lemon juice and maple syrup. A perfect cocktail to make for holiday parties, or at any time of the year! Mocktail version also included.

Pomegranate Martini

For those who love a fruity taste to their drinks, this pomegranate martini is a delightful cocktail to make around the holidays. You’ll need to buy pomegranate juice and shake it up with ice, vodka, triple sec, lemon juice and maple syrup.

Tips on Making Pomegranate Martini

  • To make the best pomegranate martini, choose a premium triple sec. Cointreau is the most popular option. Also make sure to use top-shelf vodka!
  • To make this drink stronger, you could use 2 ounces of vodka or gin and 2 ounces of pomegranate juice. Some people use citrus-flavored vodka rather than plain. 
  • Need it without alcohol? No problem! Just omit the vodka and replace the triple sec with 2 tablespoons (1 ounce) freshly squeezed orange or clementine juice. Top with sparkling water or lemon-lime soda to taste for a delicious pomegranate mocktail.
  • Add pomegranate seeds to the bottom of the glass before pouring for a little treat at the end!
  • A splash of lemon juice (or lime juice) will balance out the tartness of the pomegranate juice. But, depending on your taste, a sweeter juice may need more citrus.
  • Making these for the holidays? Serve it in a cinnamon sugar-rimmed glass for a festive touch.
  • Pomegranate pairs well with chocolate, so enjoy this with a dessert.
Pomegranate Martini (With Mocktail Option)
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Pomegranate Martini (With Mocktail Option)

5 from 1 vote
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

This delicious and fruity pomegranate martini recipe is made with pomegranate juice, vodka, triple sec, lemon juice and maple syrup. A perfect cocktail to make for holiday parties, or any time of the year! Mocktail version also included.

Ingredients

  • 1/4 Cup Pomegranate Juice

  • 1 Ounce Vodka

  • 1/2 Ounce Cointreau or Triple Sec

  • 1/2 Ounce Lemon Juice

  • 1 Teaspoon Maple Syrup or Simple Syrup

Directions

  • Fill cocktail shaker with ice then pour in all martini ingredients. Secure with lid and shake until outside of shaker is extremely cold. Strain into chilled martini glass and serve.

Recipe Video

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Dairy-Free

Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

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Honeynut Squash

Using two halved honeynut squashes, vegan butter, salt, cinnamon and maple syrup, this savory and sweet dish is a perfect Fall meal when you want something easy and healthy to make.

Honeynut Squash

If you aren’t familiar with honeynut squash, it looks and tastes just like a baby version of butternut, but it’s sweeter and smaller. Both are perfect as a roasted treat and are easily interchangeable if you prefer one over the other. I love this dish because, not only is it delicious, but the size is perfect for individual servings. It’s also rich in nutrients, including a high amount of vitamin A and potassium, making it a healthy Fall dish. (Well…aside from the drizzle of maple syrup, but that’s OK, you can always grab a sugar-free version).

  • Honeynut Squash – The staple to this dish! Make sure to remove the seeds before cooking. You can also use butternut squash if you prefer.

  • Vegan Butter – If you want to keep it dairy-free, but want something other than butter, you can try using coconut oil.

  • Cinnamon – I find that cinnamon really adds a nice touch and compliments the maple syrup.

  • Maple Syrup – Add some sweetness to this dish by drizzling some maple syrup on it before serving.

  • Optional toppings: Pecans, walnuts, dried cranberries

Adjust this recipe to your diet

  • Dairy: Use regular butter instead of vegan butter.

  • Sugar-free: Use a sugar-free version of maple syrup like Lankantos.

TIPS FOR MAKING THIS Honeynut Squash Recipe

  • Sprinkle some pecans, walnuts or cranberries on top once the honeynut squash is roasted.

  • Swap the cinnamon for pumpkin pie spice.
Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)
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Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: Snacks, Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

35

minutes
Calories

300

kcal
Total time

40

minutes

My vegan roasted honeynut squash recipe with cinnamon and drizzled with maple syrup is utterly sweet and savory, making it the perfect Fall dish.

Ingredients

  • 2 honeynut squash, halved lengthwise and seeds removed

  • 1 tablespoon butter, melted (I used vegan butter)

  • ¼ teaspoon cinnamon

  • Maple syrup, for serving

Directions

  • Preheat oven to 425° Fahrenheit and place honeynut squash on a large baking sheet.
  • Mix melted butter, salt, and cinnamon together in a small bowl then brush over inside of honeynut squash.
  • Bake squash 35-40 minutes, then drizzle with maple syrup and enjoy.

Recipe Video

Notes

  • Honeynut Squash can be roasted up to 2 days in advance and stored in the refrigerator in an airtight container.
  • Uncooked squash can be frozen in an airtight container for up to 3 months.

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30 Minutes or Less

Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)

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Autumn Harvest Bowl

Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.

Don’t you just love Fall produce? I know I do, and I try to make the most of it while it’s still in-season. This healthy vegan salad features all the best Fall ingredients. Topped with maple tahini dressing, it’s a standout salad that’s always a hit!

MAIN INGREDIENTS NEEDED TO MAKE AUTUMN HARVEST BOWL

  • Sweet Potato – High in fiber and antioxidants, it’s one of my favorite Fall root veggies.

  • Apples – Any variety works but I recommend something nice and crisp like Fiji or Honeycrisp.

  • Chickpeas – This will give you some major protein to help keep your energy levels up.

  • Kale – This is one of the most nutrient-dense foods and a key ingredient to this dish. Any variety works!

  • Dried Cranberries -Adds a tart, natural taste to the bowl. When cranberries are dried, they lose most of their vitamins, but they hold on to other nutrients such as potassium and calcium.

  • Tahini -If you’re unfamiliar with what Tahini is, it’s a smooth paste made by grinding sesame seeds. It kinda looks like peanut butter, but it’s not as sweet. The nutty flavor is strong and earthy, and can be a little bitter.

  • Maple Syrup – Maple has a distinctly sweet flavor which helps balance the earthy flavor of the tahini.

ADJUST THIS RECIPE TO YOUR DIET

  • Nut option: Replace the pumpkin seeds with walnuts.

  • Gluten: You can sub the quinoa for something like freekeh (it has notably more fiber than brown rice and even quinoa!) 

TIPS FOR MAKING THIS VEGAN AUTUMN HARVEST BOWL

  • You could use any fruits and vegetables that you have one hand – be creative!

  • Store leftovers in the fridge in a sealed container for up to 3 days.
Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)
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Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: LunchCuisine: AmericanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.

Ingredients

  • For the bowl:

  • 1 sweet potato, peeled and cut into 1-inch cubes

  • ¼ cup chickpeas, drained and rinsed

  • 2 tablespoons avocado oil

  • Salt and pepper, to taste

  • 2 cups kale, chopped

  • ½ cup quinoa, cooked

  • ½ apple, sliced

  • 2 tablespoons dried cranberries

  • 2 tablespoons pumpkin seeds, raw or roasted

  • For the tahini dressing:

  • ¼ cup tahini

  • 2 tablespoons maple syrup

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

Directions

  • Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
  • Place sweet potatoes and chickpeas on baking sheet then drizzle with avocado oil and sprinkle with salt and black pepper. Toss potatoes and chickpeas to coat, then roast for 20 minutes, tossing halfway through.
  • While chickpeas and potatoes roast, add all tahini dressing ingredients to a bowl and whisk together until combined.
  • Place kale in a bowl and pour in half of the tahini dressing. Toss and massage the dressing into the kale with your hands.
  • Once chickpeas and potatoes are done, assemble harvest bowl by adding remaining ingredients to the bowl with the kale then drizzling with remaining tahini dressing.

Recipe Video

Notes

  • Storage: Store leftovers in the fridge in a sealed container for up to 3 days.
  • You could use any fruits and vegetables that you have one hand – be creative!

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