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).
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!
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?