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Chef Megan Mitchell

Online Cookbook

Vanilla Hazelnut Creamer

Vanilla Hazelnut Creamer


  • 1/2 cup raw whole almonds
  • 1/2 cup raw cashews
  • 1/2 cup raw hazelnuts
  • 2 cups filtered water, plus 1/2 cup
  • 3 whole dates, pitted (or don't add to keep unsweetened)
  • Pinch of fine sea salt
  • 1 tbsp. vanilla extract


  1. Place the almonds, cashews and hazelnuts in a medium bowl. Cover with cold water, making sure it covers by at least 1-inch. Place on the counter and leave to soak for 1 day.

  2. Drain and rinse the nuts in a fine mesh strainer. Place in a high power blender, such as a Vitamix, along with the 2 cups of water, dates and salt. Blend on high for 2-3 minutes.

  3. Pour through a nut milk bag (or a fine mesh strainer lined with cheesecloth) into a clean bowl. To the blender add the remaining 1/2 cup of water to clean out the pulp stuck to the bottom and sides. Blend on high for 1 minute then pour into the nut milk bag.

  4. Gently squeeze the bag to release all of the liquid, leaving the pulverized nut pulp inside. Discard the remaining pulp. Stir in the vanilla extract and taste for sweetness. You can add maple syrup if desired.

    Will keep in the fridge for 5-7 days in an airtight container. 

    Recipe Courtesy of Megan Mitchell

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