Save money with this 5-minute homemade vegan almond creamer! It’s delicious in coffee and easily turned into almond milk or flavored to your liking, too.
When moving away from dairy products, there are two things people tend to miss the most: a good coffee creamer and cheese.
Not only are there more and more delicious vegan alternatives at the store these days, but you can also make your own nut-based cheese, milk or creamer at home!
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We’ve already shared our favorite sugar-free vanilla almond latte but this vegan creamer is much more versatile and deserves its own post.
Especially if you’re on a budget or don’t have great vegan replacements at your local store, you need to try this fun 5-minute recipe that’s so versatile and creamy!
For more nut-based dairy-free recipes like this, check out our almond yogurt, almond ricotta and almond cheese ball.
Recipe features
- Easy homemade vegan staple
- Can be flavored to your liking
- Fun to make with kids
- Delicious in coffee, tea & cooking
- 5-minute budget-friendly recipe
- Reduces waste from packaging
You’ll love the texture of this vegan almond creamer and all you need to make it is a blender and nut milk bag or cheesecloth.
How to make almond milk creamer
Soak your almonds
This ensures that your homemade creamer will be thick and smooth! It’s especially important to do this if you don’t have a high-quality blender.
Overnight is best but you can quick-soak them by placing the almonds in a large bowl and covering them with hot water for one hour.
Put everything in a blender
Drain your soaked almonds and place them alongside some salt, pitted dates and water in a blender.
If you like, you can add a splash of vanilla extract or a different sweetener than dates!
Blend & strain
Turn your blender on high for around 2 minutes, until you are left with a smooth and creamy liquid.
Place a nut milk bag or cheesecloth over a large bowl and pour the content of your blender jar into it. Gently squeeze to release all of the liquid.
Storage & serving
Transfer the almond creamer into an airtight glass bottle and keep it in the refrigerator until you are ready to use it.
It will keep well for 3-5 days in the fridge and apart from pouring it in your coffee or tea, you can also add it to homemade desserts if you want to make them a bit richer!
Some ideas include vegan custard, vegan caramel slice, blackout brownies and this chocolate chickpea ice cream.
FAQs & adjustments
Flavor ideas
- Vanilla extract
- Almond extract
- Peppermint
- Caramel sauce
- Cocoa powder
- Shredded coconut
If you have flavored stevia drops at home, you can use your favorite ones for this almond creamer, too!
How to make almond milk
Following the same recipe as for our homemade vegan creamer, you can also make thinner almond milk to use for cereal, granola or oatmeal.
We suggest a ratio of 1 cup almonds to 4 cups of water to make your own almond milk!
Try flavored almond milk and add cocoa powder, vanilla extract or frozen berries for strawberry almond milk to the mixture.
What about hazelnut or cashew milk?
We love making all kinds of different plant-based milk versions at home! Simply go for your favorite nut (or seed!), soak it and blend it with water and some flavorings.
Using almond butter
You can make your own almond milk or creamer with almond butter instead of whole almonds, too! This is especially helpful if you don’t have a high-speed blender — plus, it’s much quicker.
Try a ratio of 4 tablespoons of almond butter (or any kind of nut butter) with 3 cups of water and blend it for 30 seconds until thoroughly mixed.
More easy vegan recipes
Here’s what else you can make for breakfast!
- Sugar-Free Flapjacks
- Almond Milk Crêpes
- Sugar-Free Apple Crumble
- Easy Vegan Parfait
- Mango Chocolate Smoothie
Did you follow our almond creamer recipe and liked it? Be sure to leave a rating and comment below! You can also Pin this recipe here or share it on social media.
Ingredients
- 2 cups blanched almonds* 280 g
- 4 cups water 950 ml
- 4 Medjool dates pitted
- ¼ tsp salt
Instructions
- Drain the almonds and rinse them with cold water.
- Transfer the almonds alongside the dates, salt and water to your blender. Blend on high for 2-3 minutes until a rich, creamy liquid is formed.
- Use a cheesecloth or a nut milk bag to strain the liquid into a large bowl or jar.
- Transfer the almond creamer into an airtight glass bottle and keep it in the refrigerator until ready to use.
- Your almond creamer will keep well for 3-5 days. Shake well before use (separation is natural).
Notes
- *the almonds should be soaked overnight if possible.
- You can save the leftover almond pulp for other recipes!
- For homemade almond milk, simply use half the amount of almonds.
- Be sure to use a super clean or sterile glass bottle to store your creamer, otherwise, it can go bad quickly.
Plant “milks” are so much more exciting than animal milk :) So many great options! I’ve been wanting to try out pistachio, tiger nut or even hemp seed “milks” (just waiting for them at a redeuced or bulk price). For now I’ll stick to my homemade cashew, soy, almond and oat “milks” :D Plus, one of my best buys so far has to be the nut milk bag, so practical!
Yay, I’m glad you’re into making your own plant milks as well! Makes you much more independent. Your suggestions sound awesome and delicious :)
Let us know how they turn out x
Thanks for sharing the recipe.
glad you like it!
Hi, what do you call the wire device holding the filter bag in place? I’m interested in trying one. I assume there is still a lot of squeezing required. Thanks!
Hi Mark,
The holder for straining can usually be found in jelly making supplies since it’s typical to allow the fruit juice to sit in the straining bag and drip out over a few hours. Mine came in a jelly straining set and it doesn’t have the strainer stand name on it.
When I make plant milks I usually pour part of the fluid from the blender into the nut bag, give the top a good hard twist and slowly keep twisting the top to push the fluid through the bag. Open the bag and refill when most of the fluid has been pushed out. I use a 4 cup glass measure to hold the strained milk and pour it into the storage container after each round of extraction (before refilling for example). At the end I give the whole bag a good squeeze to make sure I get all the milk I can out of it. You can use the pulp, but I have found my results disappointing. So I compost my pulp. My garden is happy to have it. Maybe I haven’t found the right recipe yet. You do get milky hands too, lol.
For a strain free milk use cashews. They completely break down during blending. I use it in the recipe for vegan butter. This is a good site for vegans, hey Mark?
Is it really necessary to strain the milk. I have used a MOD blender?
you can leave the almonds in the milk or creamer if you like, no problem :) we sometimes do that, too!