Whole food · Legumes and Legume Products
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Silk French Vanilla Creamer is a rich, plant-based liquid designed to transform coffee or tea with a sweet, aromatic vanilla flavor and a velvety, creamy mouthfeel. It's a dairy-free alternative that delivers a noticeable sweetness and a smooth, non-dairy richness. Nutritionally, it's a high-carb, high-sugar option with virtually no protein or fiber, making it a treat rather than a nutritional staple.
Calorie split: 0% protein · 57% carbs · 43% fat
↓ Full nutritionPeople love it for its ability to instantly elevate a basic cup of coffee into a sweet, indulgent treat with a familiar, comforting vanilla aroma. Its versatility makes it a go-to for lattes, iced coffees, and even baking, offering a consistent and convenient flavor boost.
Its high sugar content (20g per 100g) can lead to blood-sugar spikes and empty calories, making it unsuitable for those monitoring sugar intake or managing diabetes. To counteract this, use a small portion (1-2 tablespoons) and pair it with a protein-rich breakfast or a meal with healthy fats to slow sugar absorption.
Silk, the brand behind this creamer, was founded in 1996 and is credited with popularizing soy milk in the mainstream U.S. market, paving the way for the broader plant-based dairy alternative industry.
| Water | 73.0 g |
| Energy | 133 kcal |
| Energy | 556 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 6.7 g |
| Ash | 0.38 g |
| Carbohydrate, by difference | 20.0 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 20.0 g |
| Calcium, Ca | 0.00 mg |
| Iron, Fe | 0.00 mg |
| Sodium, Na | 67.0 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, IU | 0.00 iu |
| Fatty acids, total saturated | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Is Silk French Vanilla Creamer vegan?
Yes, it is a plant-based, dairy-free creamer typically made from soy, making it suitable for vegans and those with lactose intolerance.
How does it differ from regular creamer?
It contains no dairy or cholesterol, uses soy milk as a base, and is often higher in sugar and carbohydrates compared to traditional dairy creamers.
Can I use it in baking?
Yes, it can be used as a liquid substitute in recipes like cakes, muffins, or pancakes to add moisture and a vanilla flavor, though it will add significant sugar.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.