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