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Make your own vegan coffee creamer! This dairy-free almond milk creamer adds the perfect amount of creaminess, doesn’t curdle, and works great for coffee, matcha, and iced coffee as well!
If you’re missing a splash of cream in your morning coffee, I have something for you.
This 2-ingredient coffee creamer, or half and half if you prefer, is rich, silky smooth, and super easy to make! Ready?
📘 What Is a Creamer
A creamer, sometimes called coffee whitener, is a liquid stirred into coffee, tea, or matcha to add creaminess and enhance the taste.
Unlike this sweet condensed milk, this creamer is unsweetened.
🥣 How to Make It
Here is what you will need to make a delicious dairy-free creamer at home:
- Raw almonds – You can use regular raw almonds or blanched almonds. It doesn’t really matter.
- Coconut cream – The hard part on top of a chilled can of full-fat coconut milk. Coconut cream brings the fat and creaminess.
- Optional: Maple syrup, sugar, or agave syrup, to sweeten.
The base of this creamer is homemade almond milk combined with some coconut cream for a creamier and thicker texture. I used to stir coconut cream in my coffee, but the downside is that it tastes too much like coconut, and the cream becomes very hard if stored in the fridge.
By using a mix of almond milk and coconut cream, this creamer has a more subtle flavor and stays liquid in the fridge. Plus it’s lower in calories and fat.
You probably know by now how to make your own almond milk, just soak some almonds overnight, blend with water, and strain. The recommended ratio is usually 1:3, but I went with a ratio of one part almonds for two parts water to get a richer milk.
Once your almond milk is ready, all you need to do is stir in the coconut cream and mix well. At this point, you can add your favorite flavorings: vanilla, cinnamon, cardamom, almond extract, etc. I usually prefer to keep mine unflavored so it doesn’t cover the taste of coffee, but it’s up to you.
While traditional creamers are usually sweetened, I decided to keep this creamer sugar-free, so you can adjust the sweetness to your liking.
☕️ Where to Use It
- Coffee: It works for both hot and iced coffee! I personally go with 2 tablespoons of creamer per 1/2 cup of coffee. Feel free to adjust if you want a creamier and less strong coffee. You can then sweeten it to taste.
- Matcha: Add about 1/4 cup of almond milk creamer to your matcha for a decadent treat!
💬 FAQ
This almond milk creamer will stay in the refrigerator for up to 5 days.
I found it doesn’t separate a lot. If using the bottle a couple of times per day, you probably won’t notice any separation. However, if you let it sit for 1-2 days, some separation might appear; just give it a good shake.
While I haven’t tried it, I believe this recipe will also work with raw cashews.
Take your morning coffee to the next level by stirring in a couple of tablespoons of this creamer! It has the perfect texture: incredibly smooth, thick but pourable, and mixes very well in coffee. I love to stir it in iced coffee or cold brew.
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Updated February 2022: New step-by-step photos and a more comprehensive article.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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