I don't drink much alcohol, but, in my pre-vegan past, I always enjoyed a little Bailey's when it was offered. I don't know what got me into a tizzy one day about making my own version of homemade vegan "Irish Cream"-style liqueur, but whatever it was, I was obsessed, and worked on it non-stop. (Testing was in very judicious amounts, BTW!) I wanted my recipe to be a.) simple to make, with b.) easily-available ingredients; c.) to NOT involve a can of full-fat coconut milk (too much saturated fat and coconut-y flavor; d.) to be as similar as possible in texture and flavor to Bailey's; and to e.) not separate on standing. As the base for my mixture, I decided to use So Delicious Original Coconut Creamer, which is deliciously creamy without tasting coconut-y, but only 10 calories a tablespoon. (Mimicreme Unsweetened Cream Alternative can be used instead, if you prefer, with the same number of calories.) NOTE: I don't know the non-dairy creams available worldwide, but whatever product you use instead of the ones recommended should have only about 10 calories per tablespoon in order to match the nutritional stats of this recipe. In my final version, I blended raw cashews (softened in the hot espresso) with the rest of the ingredients for just the right amount of creaminess, and I was very sparing with the guar or xanthan gum, which accomplished what I was hoping it would -- keeping the mixture from separating without thickening it too much. The calories in my final version are about the same as the popular coconut-milk based version, but, as you will see from comparing the Nutrition Facts of both (see them below the recipe), my version is quite a bit lower in fat and contains no saturated fat. (The original Bailey's is higher in calories than either one and even higher in fat).

Irish Cream Liqueur [Vegan]