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:

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

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
Print
Pouring homemade coffee creamer into an iced coffee
5 from 9 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

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

*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. 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.

  2. 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

  3. 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?

  4. 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

  5. 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!

  6. 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!

  7. 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?

  8. 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!

  9. 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!

  10. 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

  11. 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.