Not a day goes by when I don’t drink coffee. Although there may be small blips of time – like during pregnancy with my daughter, or the odd illness here and there over the years that keep me from eating. That said, we’re not talking Timmy’s here. It’s only premium whole bean, dark roasted, organic, fair trade coffee that makes the grade in our house. Yes, we refer to this black, liquid gold as our “life-saving beverage” of choice. While “please” and “thank you” have their place in our home, the real magic words uttered are, “the coffee light’s on!”

So when I became vegan, I wondered how coffee would fit into this plan since I drink my coffee regular (cream and sugar). Sure, I tried every type of non-dairy milk from hemp to almond, rice and soy milk but these watery additions only led to a sad, sludge-like end product. If you’ve ever put skim or one per cent milk into your coffee, then you know what that’s like. One glorious day, I happened on the soy creamer that dreams are made of…and once again, the day was saved – by coffee!

Sad note: As of 2019 the company has stopped making this amazing product. When I reached out to them, they mentioned a new oat-based creamer would take it’s place. Haven’t tried it yet, but will let you know when I do.