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:
Creamy
Naturally sweet
Rich
Versatile
& 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
Ingredients
- 1 cup raw almonds (or raw cashews)
- 1 pinch sea salt (optional)
- 2 cups water
- 1 medjool date, pitted
- 1 dash vanilla extract
Instructions
- 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.
Video
Notes
*Recipe makes ~2 cups (480 ml).
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.
Hi Cynthia, it does sound like the almonds may have been old. The other things shouldn’t have made a difference!
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.
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!
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.
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!
Jesselle says
Does it separate in coffee?
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!
Claudia says
Hi,
Can I use almond butter instead of the raw almonds? If so, how much?
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!
megan collins says
Can you put this creamer in a frother to make lattes ?
Yes!
Tracie says
I’ve made this many times and it’s hands down way better than any vegan creamer you can get in the store.
Woohoo! Thanks so much Tracie, so glad you enjoy this recipe!
The Vegan Goddess says
And healthier without the usual chemicals and GMOs that are in most store-bought creamers.
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!
Hi RB, it’s somewhere in between!
Candi says
This is perfect! I used cashews and love it. I’ll try almonds next time since others enjoyed that option too. The vanilla & sweetness are great. Yay! No more searching for pre-made creamers! Thanks for a great recipe. :)
Yay! We love to hear this. Thanks so much, Candi!
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?
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! :-)
Gail Maria says
I make this creamer every four days. It is the best. So delicious, and healthy.
Amazing! Thank you for sharing, Gail! xo
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
Thanks for the kind review and positive vibes, Devan! Glad you enjoyed! xo
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?
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?
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!!
Yay! We’re so glad you enjoy it, Sarah. Thanks so much for sharing!
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?
Hi Jennifer, For 1/4 cup without the date, it’s about 0.6 grams sugar and 2.9 g carbohydrates. Hope that helps!
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
I haven’t tried making a soy creamer, sorry Paula!
Mo says
Paula, Silk also makes an UNSWEET Soy which is different than their original soy. It’s in a green container.
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
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.
Yay! Thanks for sharing, Kelly!
Carrie says
I’ve been using Silk Half & Half: it’s a sugar free blend of coconut & oat milk but thick enough to substitute for dairy creamers.
Alexis says
Do the almonds have to be raw or could they be dry roasted?
Hi Alexis, we haven’t tried it with roasted almonds, but it might work. Let us know if you try it!
Cheree says
Super easy and delicious.
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!
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
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?
We think that would be delicious! Let us know if you try it!
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!!!
Whoop! We’re so glad you enjoyed it, Cynthia! xo
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.
Aw, we’re so glad to hear it, Doris! Thanks so much for your kind words and lovely review! xo
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!
We’re so glad you enjoy it! Thanks so much for the lovely review =)
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.
Definitely! Those all sound amazing!
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?
Hi Amy, we haven’t tried that, but sounds like it could be promising. Let us know if you try it!
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?
Oh, I think macadamia would be awesome!
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!
So lovely! THanks for sharing, Margot!
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?
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 😊❤️
Potentially, yes! It could be the coffee. It’s hard to know as there are a lot of factors. Thanks for the support!
Kathryn Gannon says
The lecithin mentioned above stops it splitting.
Thank you for sharing, Kathryn!
Maureen says
Hi,
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
Maureen
nutribullet!
Maureen says
Thank you – I made the creamer in my NutriBullet and it worked well. The creamer is delicious! I have used it in tea, coffee, and best of all on my oatmeal. Thank you very much!
Maureen
Yay! Thanks, Maureen!
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.
Thanks for sharing, Francis! We preferred the almond but cashew was also great!
Kristin de Castro says
Hi there, any nut free options? Thanks!
Perhaps try a blend of hemp and coconut?