Dairy-Free Coffee Creamer

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Pouring Almond Milk Coffee Creamer into a glass of iced coffee

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!

This simple recipe requires just 3 ingredients. And after soaking the almonds, it’s ready in just 15 minutes!

Almonds, dates, vanilla, and salt for making our Dairy-Free Coffee Creamer recipe

In an effort to create the perfect dairy-free creamer, we did a side-by-side taste test of versions made with coconut, cashews, and almonds.

And almond was our favorite by far!

Cashew is also incredibly delicious, though not as complementary to the flavors of coffee. And though tasty, we found coconut overpowered the coffee.

Adding water to a blender filled with almonds for our Homemade Coffee Creamer recipe

To make this coffee creamer, simply add soaked almonds to a blender with water (a ratio of 1 part nuts : 2 parts water is best), a pitted date for sweetness, and a dash of vanilla.

Blend on high for a minute until it’s creamy and smooth!

Pouring almond, water, and date mixture through a nut milk bag to make Homemade Coffee Creamer

Then strain through a nut milk bag (or a thin, clean towel or t-shirt) for a dreamy dairy-free creamer!

Add more sweetness to taste, or you can try extracts such as almond or cinnamon for a more pronounced flavor.

Using a nut milk bag to strain almond pulp for our vegan coffee creamer recipe

We hope you LOVE this creamer! It’s:

Naturally sweet
& So delicious!

It’s perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!

More Dairy-Free Drinks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of almonds next to an iced coffee and container of almond milk coffee creamer

Dairy-Free Coffee Creamer

Incredibly rich, dairy-free creamer made with just 3 ingredients and simple methods. The perfect alternative to dairy creamer for your daily cup of coffee, matcha, or tea.
Author Minimalist Baker
Pouring homemade coffee creamer into an iced coffee
5 from 25 votes
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 8 (~1/4-cup serving)
Course Beverage
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days


  • 1 cup raw almonds (or raw cashews)
  • 1 pinch sea salt (optional)
  • 2 cups water
  • 1 medjool date, pitted
  • 1 dash vanilla extract


  • It’s important to soak the almonds (or cashews) to soften them, reduce phytic acid, and make a creamier, easier-to-digest nut milk. We prefer soaking overnight, covered in cool water with a pinch of salt (optional) — or covered in very hot water with a pinch of salt for 1 hour if you’re in a hurry.
  • Once soaked, drain and rinse almonds and transfer to a high-speed blender along with 2 cups filtered water (for creamer, I like a ratio of 1 part nuts : 2 parts water), 1 pitted medjool date (more for sweeter nut milk), and vanilla extract.
  • Blend on high for ~1 minute or until creamy and smooth. Then place a nut milk bag (or drape a clean towel or t-shirt) over a large mixing bowl and pour through the nut milk bag. Gather the edges securely and squeeze firmly until all of the liquid has been extracted and the pulp is left behind. You can either compost the pulp, make it into almond meal, or find some more creative uses for it here.
  • Store almond creamer covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Perfect for use in hot or iced coffee, matcha, or tea.



*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe makes ~2 cups (480 ml).

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 87 Carbohydrates: 5.2 g Protein: 2.9 g Fat: 6.7 g Saturated Fat: 0.5 g Polyunsaturated Fat: 1.66 g Monounsaturated Fat: 4.26 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 120 mg Fiber: 1.9 g Sugar: 2.6 g Vitamin A: 4.74 IU Vitamin C: 0 mg Calcium: 38.24 mg Iron: 0.53 mg

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My Rating:

  1. Diana says

    Made this today with cashews and it had a great creaminess to it–next time I will add another date or 2 so that I don’t even need to put brown sugar in my coffee. One question though…when you soak the cashews overnight, do you need to keep them refrigerated? My creamer had a slight tinge of bitterness and am wondering if it’s because I left it out on the countertop to soak?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Diana! Thank you for sharing! Yes, it is best to place the cashews in the refrigerator while soaking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, possibly! We know almond butter can work so we don’t see why not. Let us know how it goes!

  2. Brigitte says

    I am not 100% vegan , I try very very hard to eliminate some food half & half was one of them . I recently watched an upsetting video , I usually can’t watch videos about farm animals but I did and often I keep reading so it helps me in my journey to stay focus on vegan food alternatives . I tried so many times store bought dairy free coffee creamers and I always returned to cream , I don’t use a lot but I couldn’t drink my coffee . I found your recipe and I was thrilled to see only a few ingredients , I thought to myself if I don’t like it cashew cream in the kitchen is a must so I can use it in any recipe . I did 1 cup of cashews they are my favorite in cooking the fat content in the cashews makes this creamer a dream ingredient. I boiled water and left the nuts for about 2 hours , I started to use 1 3/4 cup of water let the vitamix run for almost 2 minutes , the milk was warm tasted awesome just on its own . I think next time I will use only 1 1/2 cup water try it if it’s too thick I will go with a 1 2/3 cup . I shook the cream very good this morning to add to my coffee , this is the perfect creamer substitute it doesn’t curdle , I red some comments I was kind of worried about it but it works perfectly . I saved 1/3 of cup on the side I added some vanilla bean extract and maple syrup for my husband to try . Even some organic cane sugar should be good he likes his coffee sweet I don’t . I tasted the one with the maple syrup wow it must be so good in specialty booze drinks . Thank you so much for this simple recipe I can now feel good drinking my coffee ♥️♥️♥️♥️

  3. Lauren says

    We recently made a move overseas, and I had to find something to replace my Silk Half and Half. This recipe is a winner! I love this creamer! Its a bonus that I can use the leftover pulp for baking.

    Question: Has anyone ever frozen this to use a few days later. I am contemplating doing so for an upcoming trip. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren, we’re so glad it’s been a good replacement! You can definitely freeze it. We like to freeze in an ice cube tray so it defrosts more quickly, but you can freeze larger amounts too. Once defrosted, just give it a good shake! Hope that helps!

  4. Kelsey Bean says

    I love this recipe but I found that if you use cashews in high speed blender, it’s really not necessary to strain. In fact straining doesn’t even do anything because the pieces are so small the pulp oozes through the bag.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Kelsey! Straining definitely is less important if using cashews. We find it makes a very minor difference!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sophia, walnuts will be more bitter and not as creamy. Cashews + coconut would be another option!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Daisy, just confirming it was curdling vs. separating? It’s normal for it to separate a bit if it sits in the coffee for a while, but it simply needs to be stirred and it mixes right in. Hope this helps!

  5. Sandra says

    Omg ty for this recipe! I made a similar one from another blogger and it was grainy. I did this w cashews and 3 dates which I also soaked overnight w nuts – so I don’t need to sweeten my coffee – and it’s so creamy and delicious. I didn’t have a nut bag so I strained it a few times and it was great. Probably cuz I used cashew which has no skin. I can’t wait to try w iced coffee. I’ve been trying to go dairy and refined sugar free and I really miss it in my coffee. I saved this to make again. Probably also amazing w macadamia nuts. No more $6 dairy milk cartons!

  6. Cynthia says

    Hi, can you substitute deglet dates for medjool dates? If so, how many? Also can vanilla be eliminated? This is the best recipe for almond creamer I’ve seen and I can’t wait to try it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cynthia, we haven’t tried this recipe with deglet dates! We assume it should work, however, we suggest soaking the date in hot water until soft. One date should be enough. If your creamer needs more sweetness you could also try adding a little maple syrup to taste. The vanilla can be eliminated, we just enjoy the vanilla flavor in it! Hope this helps. xo

  7. Mireille says

    Again, another great recipe from MB! I made this last weekend and omg does it taste amazing!! It’s creamy, it’s easy to make and it’s healthy! I only used organic ingredients which made this creamer even healthier. And it’s way better than what you can find at the grocery store! Thanks again Minimalist Baker for creating so many great recipes for everyone!! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Mireille. We’re so glad our recipes are helpful for you!

  8. Leslie says

    Does this curdle in the hot coffee? I have tried several home made non-dairy creamers that curdle as soon as they’re added. Perhaps my coffee is very acidic, but how do you tone it down without using baking soda?

  9. Lee says

    Woo hoo! I have made many creamer recipes and they were always a bit off. This was perfect! I can now have my organic vegan creamer every day! I can’t thank you enough.
    I am looking to making the dandelion tea latte next.

  10. Cynthia says

    Mine turned out to have an odd taste and wasn’t sweet. In fact it brought out the bitterness of the coffee. The almonds tasted fine but could they have been too old or could I have added too much salt? I also have a vitamin and let it run longer— Do you really need to stop at one minute? I will say the integration into coffee and lightness was spot on. I still gave it a 5 because I think I messed it up.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cynthia, it does sound like the almonds may have been old. The other things shouldn’t have made a difference!

  11. Amy says

    Do you use the same ratios when using coconut? I can’t consume nuts or seeds and usually use canned coconut for my creamer and would love a homemade option.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy! We have a recipe for coconut milk that we think would be better to try. You can add coconut as desired to make it thicker. Let us know how it goes!

  12. The Vegan Goddess says

    I’m excited to see this way of making coffee creamer because it is naturally sweetened by dates. And I am into natural refined sweeteners as much as possible.

    I was thinking of trying lightly warmed maple syrup in coffee as a sweetener but perhaps this creamer is a one-stop solution for a creamer and sweetener with nothing else needed except perhaps a bit of spice like cinnamon.

    Do you use a sweetener in your coffee in addition to this creamer or is it good on its own? If so, which sweetener do you prefer?

    Also, I was excited to see that you have a video about how to make Chemex coffee because I am going to explore that method so finding your tutorial is perfect timing and I trust you to do it right.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there! Everyone’s preferences for sweetness vary so much, so it’s up to you! We enjoy this creamer on its own, but it can also be good with extra sweetener if you prefer! Let us know what you think if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jesselle, similar to other dairy-free milks it does require stirring a few times to keep things mixed. Another reader mentioned possibly adding sunflower lecithin to keep it from separating, but we haven’t experimented with that. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Claudia! We haven’t tried it ourselves so we cannot guarantee results. We think the flavor will be off, unless your almond butter is made from raw almonds (many brands use roasted almonds), but we think 2-4 Tbsp would be a good place to start for the amount. Let us know how it goes if you give it a try!

  13. RB says

    Is this thick & creamy like dairy half & half? I find that plant-based creamers are often on the thinner side (closer to the consistency of whole milk) & I’m on the hunt for a suitable non-dairy half & half replacement. Thanks!

  14. BatSheva says

    I love the 2 to 1 ratio. Makes it much creamer… weird question, do you have a link for the bottle you put the milk in? If no, how many oz?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! We don’t have a link for it, but would estimate it’s about 8-12 ounces. Hope that helps!

      • NCGreeneyedgirl says

        The bottles can be found on Amazon – there are several brands, sizes and shapes. One kind is by WILLDAN. Set of 6-8.5oz Swing Top Glass Bottles – Airtight Caps and Leak Proof Lids, Bonus Gaskets and Funnel – or just search ‘hinged top’ or ‘swing top’ bottles to see all the options. 4.7 out of 5 stars 2,663 – $22.96
        (TJ Max or Tuesday Morning may also be an in-person shopping source). Hope this helps! :-)

  15. Devan Cameron says

    Hey Guys,

    LOVE this recipe! As a lactose-intolerant coffee lover, the dairy-free option is super enticing. Can’t wait to try this.

    It’s no wonder why Minimalist Baker is one of the top blogs, you’re food photography is stunning, website speed and overal clean looking design is inspiring as a fellow recipe blogger.

    Just sending some positive vibes…

    Stay awesome,

    Devan from Braised & Deglazed

  16. Claudia Galea says

    Hi,can you pls tell how do you calculate it’s nutritional information as the pulp is drained and you’re not consuming the whole nut?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claudia, the nutrition information here is a rough estimate and doesn’t account for the pulp. But we’d estimate that about half of the nutrition is lost in the pulp?

  17. Sarah says

    I’ve tried this with both Cashews and almonds, and agree it’s much better with almonds. It’s also way better then any store bought creams I have tried. Thank you for sharing!!

  18. Jennifer West says

    Hi this looks awesome but I am eating Keto. Looks like it would work without the date. Any chance you have nutrition info minus the date?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jennifer, For 1/4 cup without the date, it’s about 0.6 grams sugar and 2.9 g carbohydrates. Hope that helps!

  19. paula rudd says

    I use unsweetened plain TJ soy coffee creamer. They will not have it back in stock till Jan, 2021. The Silk brand original still has some sweetener in it. I have searched everywhere, in stores, online for something similar. Nothing! Can this be switched up to make it soy creamer? Thanks

      • paula rudd says

        I saw that. I want an unsweetened soy coffee cream. I’ve been using Silk Original Soy Coffee Creamer, but that still has some sugar to the extent I don’t have to sweeten my coffee at all. I don’t know why it’s so hard to find one. Trader Joe’s had one but it was discontinued. Thank you

  20. Kelly says

    Obsessed!! I used silvered almonds and soaked in cool water overnight like you suggested. Used 1.5 dates for a little extra sweetness. It’s so good! Mixes in beautifully with coffee. Thank you for another 5 star recipe.

  21. Alex J says

    So delicious! This has replaced oatly in my morning coffee. I feel much better drinking it knowing there are no extra oils or additives. The only thing I add to it is a handful of unsweetened coconut flakes to give it a little coconutty flavor. It’s tasty enough to drink on its own too. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Alex. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Rebekah says

    This was so quick & easy. Didn’t hate the flavor but hazelnut creamer is our normal go-to. Could you use this same method but use raw hazelnuts in place of the almonds?

    • Cynthia L Padilla says

      Wow I love this! I have been using NutPods. Not anymore. I have ordered milk bottles to keep this in and I am going to make the gluten free crackers recipe with the almond pulp I had left over. Thank you for this recipe!!!

  23. Doris says

    Yummy! Doesn’t get much fresher! I am learning a whole new & healthier way of cooking with your wonderful website. Thank you for another exceptional recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Doris! Thanks so much for your kind words and lovely review! xo

  24. Liyah_j says

    Just made this, and it was BOMB! Creamer for my coffee was the last vice I couldn’t cut the cord with to become completely dairy free, but thanks to you I now will be able to do it! Thank you so much for this recipe, but also for all of the love and effort you put into this craft for the world to benefit from!

    • Christina says

      Hey! Im about to try this and was wondering if i could ad any other flavors that vanilla ? I was thinking cinnamon or maybe going wild and ad some gingerbread flavor.

  25. Amy Berman says

    Have you ever added a teaspoon of sunflower lecithin powder to keep it homogenous and not separating? Would you recommend trying this?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, we haven’t tried that, but sounds like it could be promising. Let us know if you try it!

  26. Amy B. says

    Besides almonds and cashews(which I am allergic to) – are there any other nuts that you can use to make this creamer? ie. macadamia?

  27. Margot says

    OMG! I was doubtful that this would taste any different than store-bought creamer, but I was WRONG. This stuff totally transformed my iced coffee this morning. I put a squirt of vegan choc syrup and a generous splash of the homemade creamer and it was so delightful! Going to use my leftover almond meal to make one of the recipes you listed this afternoon. thank you!

  28. Amy says

    how do you stop it splitting in the coffee? I find that because the coffee is so acidic that anything i make myself seems to split once i add it to hot coffee. does the salt help with that?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t know if the salt helps with that. But I have read that sometimes the fats in creamer mixes with the acid in coffee which causes it to split. Or, the temperature difference can sometimes cause splitting as well. Did you try the recipe and add it to hot coffee?

      • Amy Beckenham says

        I was wondering about the heat as well thank you. I have tried this recipe but didn’t add the date. I wonder if it’s also the type of coffee I am using? Maybe it is particularly acidic? Not sure.
        Thanks for responding, I’ve followed your blog for a long time and love it 😊❤️

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Potentially, yes! It could be the coffee. It’s hard to know as there are a lot of factors. Thanks for the support!

  29. Maureen says

    I do not have a blender. Would you recommend using my nutribullet or my food processor? Thank you for your help. I’m looking forward to trying this!
    Take care

  30. Francis Semmens says

    I’ve tried this, but prefer cashews instead.
    1 cup raw, organic cashews. (Costco)
    Soak for 30 min in 3 cups of hot water.
    Using same water, blend in high speed blender (Vitamix or similar) for 45 seconds.
    No need to use nut bag or other filter.

    I often add 1 tbs maple syrup, pinch of salt and 1/2 tsp vanilla.

    Keeps in fridge about 3 days.

    For lattes, cashew milk makes better foam than almonds.