Having food allergies makes life very interesting in a way that cannot be appreciated by those who don’t have food allergies. I’m not saying that in a disparaging way, just as a fact. Anyone with food allergies is nodding their head at this point.
Given soy and milk allergies, finding a coffee creamer that works is a challenge. In researching creamer alternatives I found a recipe using water, vanilla, raw cashew butter and medjool dates. My recipe is an outtake of that recipe.
In trying the above recipe there were a few things I didn’t care for. Using water instead of coffee as the liquid made no sense. It waters down the coffee which to me is counter-productive. I didn’t find the vanilla added anything. If I’m adding anything extra it is organic cacao powder with another date to counter the bitter.
My most pleasing recipe, sans cacao powder, is 1/3 cup raw cashew butter (organic), 3 medium to large medjool dates (organic) and about 1/2 cup fresh coffee as the liquid. Mince the dates and blend it all together until the dates are liquefied. According to what I’ve read this should stay fresh and viable in the fridge for 3 days. I use about 1/3 of the above in my gigantic cup with fresh brewed coffee. Mmmmm.
