The mother-daughter team behind recipe development site, Crowded Kitchen, cooks up plant-based dishes starring ingredients from local makers. As a delicious way to power through the busy days of September — the kids are back to school and warm-weather vacations feel like a distant memory — the duo offers this easy-to-make sweetened vegan vanilla coffee creamer that pairs perfectly with Great Lakes Coffee Roasting Co.’s Dark Horse Espresso Blend ($16, at greatlakescoffee.com).
1 cup raw, unsalted almonds or cashews
1 ½ cups water
2 tsp. agave nectar or maple syrup
1 ½ tsp. coconut oil
¾ tsp. vanilla extract
½ tsp. lemon juice
Pinch sea salt
Soak the almonds or cashews in water for two to four hours, then drain and rinse. Drop the soaked nuts into a blender with water and blend for 60 seconds until the mixture is creamy and smooth. Using a nut milk bag or fine mesh sieve, (a cheesecloth will also work), strain the nut mixture into a large bowl to remove the pulp. Pour the strained liquid back into the blender and add in remaining ingredients. Blend until everything is thoroughly combined. Store creamer in an airtight container in the refrigerator for up to five days. Stir or gently shake before each use. Separation into layers is natural.
For more recipes from Harrison and Sinclair, visit crowdedkitchen.com.
Content provided for Hour Detroit’s ongoing Local Flavor series is not influenced by Harrison and Sinclair’s business partnerships with local brands.