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).
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
Support @ Minimalist Baker says
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?
Support @ 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?
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!!
Support @ Minimalist Baker says
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?
Support @ 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!
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!
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!
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!
Support @ 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
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?
Support @ Minimalist Baker says
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!!!
Support @ Minimalist Baker says
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.
Support @ Minimalist Baker says
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!
Support @ Minimalist Baker says
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.
Support @ Minimalist Baker says
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?
Support @ Minimalist Baker says
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!
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?