Kathy’s Vanilla Hazelnut Creamer

 

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photo by Kate Lewis

I’m excited to share this ingenious recipe from Kathy Hester‘s new book: Vegan Slow Cooking for Two or Just for You. I adore Kathy, and her moxie with cookbookery. Over the past two years, she has put out 3 tasty and devilishly smart cookbooks. She’s what I would consider an alchemist of plant foods: the master of transforming boring beans into droolworthy desserts and teaching folks how to cook practically any dish you can imagine using a slowcooker.

In this new book, she has teamed up with the equally magical Kate Lewis, who has done the book’s food photography, as seen in the shot above, creating a gorgeous and practical guide for slow-cooked meals that won’t leave you wishing for a bigger freezer to store your leftovers.

The time it takes to create this recipe is well worth the end result. Creamy, dreamy, and utterly delightful–it’s a perfectly artisan alternative to the sometimes mysterious non-dairy creamers available on the market today.

 

Vanilla Hazelnut Creamer — Soy Free, Gluten-Free , Oil-Free

(Reprinted with Permission from Fair Winds Press)

You can make this unsweetened or use any sweetener you prefer. It’s super-thick and rich with minimal ingredients and effort.

  • 1½ cups (355 ml) water
  • 1 cup (135 g) whole hazelnuts
  • ½ vanilla bean, cut lengthwise (or double the vanilla extract below)
  • 1 teaspoon vanilla extract
  • Sweetener of your choice, to taste (I used ¼ teaspoon stevia.)
  • Pinch or two of salt, optional

 

Add the water, hazelnuts, and vanilla bean to the slow cooker. Cook on low for 7 to 9 hours. Carefully pour the cooked mixture into a blender with the vanilla and blend until smooth and creamy. Add sweetener and blend again. Store in the fridge for up to a week.

 

YIELD: about 2½ cups (570 ml)

PER 1-TABLESPOON (15 ML) SERVING: 26.6 calories; 2.6 g total fat; 0.2 g

saturated fat; 0.6 g protein; 0.8 g carbohydrate; 0.4 g dietary fiber; 0 mg cholesterol

PREP TIME: 5 minutes

COOKING TIME: 7 to 9 hours

 

RECIPE VARIATIONS

• Use other types of nuts you have on hand instead of hazelnuts. You can also use different extracts to change up the flavor.

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6 Responses to Kathy’s Vanilla Hazelnut Creamer

  1. Suzy says:

    So this may be a dumb question but do I take off the brown peel before I put them in?

  2. It must smell truly heavenly while cooking! I’d love to add it to my coffee, then dunk a chocolate fudge brownie in it. :)

  3. I love the look of this recipe. I am always on the search for a good vegan coffee creamer, and of course, there is no better combination that hazelnut and coffee, right? Thanks for sharing and introducing me to Vegan Slow Cooking for Two…

  4. Jen says:

    This sounds utterly delightful. I like the idea of justing putting them in the slow cooker overnight. And so simple. Can’t wait to try it!

  5. Maria Tadic says:

    This looks so good. What does the long cooking time do? Just soften the nuts? When I make other nut milks, I just soak them over night, but not with heat. Just curious!

  6. Amanda says:

    Kathy is a pretty amazing woman! :-)