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!
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.
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!
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.
We hope you LOVE this creamer! It’s:
& So delicious!
It’s perfect for adding to hot or iced beverages, including coffee, matcha, chai, golden milk, and more!
More Dairy-Free Drinks
- Cashew Coconut Oat Milk (Our Oil-Free Take on Oatly Barista Milk!)
- Easy Vegan Eggnog
- Super Thick DIY Chocolate Almond Milk
- A Guide To Making Dairy-Free Milk!
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!
Dairy-Free Coffee Creamer
- 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.
*Recipe makes ~2 cups (480 ml).
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