Homemade Vegan Almond Creamer
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. Try it in your morning cup and let the kids help!
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.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 78mg | Fiber: 1g | Sugar: 2g