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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.
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Easy Almond Milk Creamer
Equipment
Ingredients
- 1 cup raw almonds
- 2 cups water
- 1/2 cup coconut cream (from one can coconut milk)
- 1/4 tsp vanilla extract optional
- 2 tbsp maple syrup optional
- a pinch of salt
Instructions
- Place the almonds in a large bowl and cover with cold water. Soak the almonds overnight or for at least 6 hours.
- Rinse the almonds and drain. Place them into a blender with the 2 cups water. Blend on high speed for about 1 minute.
- Place a nut milk bag over a large bowl. Pour the almond milk into the bag and gently squeeze to release the almond milk. Discard the almond pulp, or keep it for other uses.
- Transfer the almond milk to a saucepan, and set aside. Open a refrigerated can of full-fat coconut milk and scoop out 1/2 cup of solid coconut cream, leaving out the coconut water. Add it to the saucepan. At this point, you can add a pinch of salt, some maple syrup, vanilla extract, cinnamon, or your favorite spices.
- Heat over low-medium heat, whisking constantly until the coconut cream has melted. Do not heat too much or bring to a boil, you just want the coconut cream to melt.
- Transfer to a clean glass bottle or small bowl and refrigerate. Stir into coffee, tea, or even cold brew. The creamer will keep for up to 5 days in the refrigerator.
Notes
Nutrition
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.
Leave a Comment
Hi Thomas!
Being that this creamer only lasts up to 5 days in the refrigerator can a portion of this recipe be put in the freezer for later use?
Thanks a bunch,
Amy
Hi Amy,
I haven’t tried but I think it would freeze well!
any suggestions for those whose tastebuds for some reason cannot enjoy coconut and coffee together?
You can’t really taste the coconut in this creamer.
If you want to leave out the coconut milk, you may try using half almonds and half raw cashews to get the same rich mouthfeel.
Great recipe, works well. It was an excellent addition to our coffee this morning, I’d been looking for something like this for a while.
Thanks Maria 😉
Hello Thomas!
I’ve been searching for a creamer to replace half & half in my coffee for a very long time, and I can’t tell you how much money I’ve wasted trying store bought creamers that end up down the drain. They are either too weak or too sweet or just don’t taste good. This recipe is so easy and the best one yet! I only added a pinch of salt and a little vanilla. Thank you for sharing… I will be making this every week!
Hello Joanne,
Thanks so much for your feedback! Glad you like this creamer 🙂
Hi Thomas, great recipe. My daughter and I tried your recipe, and over time have changed it up a bit to suit our tastes. We now use ½ a cup of coconut cream, 2 cups of almond milk, 2 ½ teaspoons of hazelnut extract and 1 teaspoon of date syrup.
Hi Ethan,
Thanks for your feedback!
I made the almond creamer but I didn’t add any coconut, I added cinnamon and dried figs then warmed before refrigerating. It looked good. I didn’t taste it yet but I know it will taste good too. Thank you.
You’re welcome!
The reason I want to make my own creamer is to avoid plastic (and unrecyclable plastic like that lining cartons). However, I find that every recipe I make does not work out right. I want to make my own Califia almond/coconut creamer milk. It’s pure heaven…. it does not separate in my cold coffee, and hardly separates in the fridge. I assume this is due to the plant gums… do you know how much xanthan gum I should add to your recipe to achieve the same results as the professional brand? I’ve added it before but I added way too much and blended it, and it turned out like cottage cheese… Thank you!
I would start with 1/8 tsp of xanthan gum for 2 cups of liquid, and then see how it goes. I haven’t tried xanthan gum as an emulsifier for milk yet though.
I am wondering if this creamer would freeze. I drink coffee only when I am out, and must have crem or creamer in it. I hate having reL cream since I have opted to become vegan.
I haven’t tried freezing this yet, so I cannot tell, sorry.
Brand new to this page. We have homemade almond milk now regularly, I can’t wait to try it!
This sounds awesome! I have chron’s disease and have to cut out dairy and a lot of other things. Did a food reactive test and found that almonds and coconut are ok. But I miss my coffee creamer sooooooo much. I’ve tried the store bought nut creamers but they have some funky ingredients in them. I also tried to make a creamer myself with coconut and almond milk – epic fail. Looking forward to trying this!!!
Let me know if you try it Alice!
I’ve made this recipe dozens of times. It has officially replaced whole milk in my coffee. I always double the recipe, using a full can of coconut milk.
Glad you like it Sara! Thanks for your feedback!
Yes but it says it lasts give days. Do you use a double batch that quuckly?
“Five”
Can you use store bought unsweetened almond milk for this coconut/almond creamer, I do not know what a nut bag strainer is or where to purchase one, so will store bought work just as well?
Yes, store-bought almond milk should work here!
Hi… what do you think the ratio of almond milk and coconut cream should be used??
Thanks
Lanette
Hi,
About 2 cups of almond milk and 1/2 cup coconut cream.
Hi there,
Looking forward to making this creamer for my hot tea, now using carnation evaporated milk which has to go because of sugar. Any suggestions which coconut cream to buy.
Thanks,
Raj.
Hey Raj,
I would recommend buying full-fat coconut milk, check the calories on the back of the cans and get the one that has the highest number and little to no added gums, this way you can seperate the cream from the water. Or, if you can find cans of coconut cream it’s even easier!
Thomas,
The highest calories full fat coconut milk? Well, I can’t have high calorie anything
That’s why I’ve been combing the internet trying to find a recipe to make creamer with almond milk. That and I’m allergic to “COWS”! No kidding!! When I finally gave up dairy, I felt so much better and actually began to lose weight easier. I’m now at my normal weight and l really have to work at not gaining any weight back! But, I really miss the creamer, coffemate in my coffee. Coffee is just not the same.
I’m trying to find a recipe that starts with the already made almond milk. Haven’t been able to find that recipe yet. My hubby would not use this creamer because he absolutely hates coconut! Drat him! I haven’t been able to sneak ANY coconut taste past him yet!
How much does the coconut flavor come through in this recipe? And, could this basic recipe be made into a chocolate sauce sweetened with Splenda Blend, or Stevia?
Virginia
It’s not as strong as coconut milk obviously since it’s mixed with almond milk, but it does have a subtle coconut flavor.
You could try omitting the coconut milk and add soaked cashews when making the almond milk for a richer texture.
You don’t have to soak the almonds for 6 hours. Just gently boil them to soften them for 15 minutes.
Thanks Thomas for your amazing recipes, especially the artisan cheeses! Just making the coffee creamer now, trying the cheeses shortly. After being vegetarian for some 44 years (!!) I switched to being vegan a few months ago and thought I would have to give up my beloved coffee with cream and all the many varieties of cheese that formed a very large part of my diet, but not so! And the added bonus of being able to make my own! Thanks again for such an inspirational website and for all the work that has gone into producing these recipes, so much appreciated!
Kind regards
Pat
Thanks for the rating and kind words Pat! Glad to hear you liked it 🙂
FYI: don’t do what i did by purchasing “coconut cream” made by Rolands. I believe the recipe calls only for a can of coconut milk w/the thick cream used.
That’s correct Andrea, you refrigerate a can of full-fat coconut milk in the fridge and only use the thick and solid cream on top.
I also tried buying coconut cream once and the flavor was not as good.
I should have read this first. Now I have a can of cream of coconut…… anyone want a pina colada♀️
Hi Thomas, I haven’t made this yet but I certainly will. I would like to know if you tried to make it lather, for café au lait ?
Thank you
Hi Lise,
I don’t have a frother so I can’t say, but I guess you should be able to make some art latte though.
Hello again Thomas! I’ve been pretty busy lately, working on my cookbook, but I receive your emails and I ALWAYS am PASSIONATELY excited, inspired and captivated by your WONDERFUL recipes!!! Every single time I get your notice of a new recipe you’ve come up with, I simply am AWESTRUCK with your talent and creativity and diligence, as well as your love and kindness in sharing them with us all. I’ve said it before, in one way or another, but I’ll say it again: YOU ARE ABSOLUTELY BRILLIANT!!! I am constantly amazed at these recipes you come up with, and with your superior level of creativity in coming up with them.
I have not made this recipe yet, mostly because I don’t have a nut bag and I have never before prepared homemade almond milk, but I’m in the process of getting everything I need. However, I do have a question about making the almond milk . . .
My Question: Do you use blanched almonds, which, I believe, although the skins are removed in that process, may remove some of the nutrients and fiber as well? I am wondering if, for this recipe, you use regular raw organic almonds with the skins intact, or if you use the blanched variety, with the skin already removed (or just blanch regular almonds yourself, at home, which seems a bit of a pain in the patooshka….I just made up that word…hahaha!). Whenever possible, I prefer to use the entire almonds in other types of recipes, because of the added flavonoids, nutrition and fiber. However, I’m wondering if that would negatively affect the taste and texture of this recipe for this creamer. I ALWAYS try out recipes, especially for the first time, doing PRECISELY what the author does, so please let me know what YOU use: Blanched or unblanched, and if blanched, do you do that yourself?
Please let me know as soon as you can, as I am INCREDIBLY EXCITED to try this recipe, just as soon as I can!!
And thank you again for coming up with this recipe. Before becoming 100% plant-based nearly 9 years ago, I had always been a HUUUUGE fan of heavy cream and half & half in brewed coffee as well as in place of milk in hot cocoa (!!!), and I expect that this recipe would also be wonderful to use in other types of recipes which would normally use heavy cream or half & half (such as ICE CREAMS!!!!!…..Mmmmmm…OH YUMMMMMMMMMY!!!!)
Thank you again, Thomas, for all your hard work and SPECTACULAR artistry!!! I look forward to your comments, and thank you for that, too, in advance!
Sincerely, Daryl
Hey Daryl,
Thanks! You will see, making almond milk from scratch is very easy and quick.
I think you are right about the nutrients present in the skin of the almonds, it’s always better to use whole almonds with the skin on.
Personally, I use both depending on the recipe. For example, I prefer blanched almonds for almond butter because it yields a creamier texture. For this coffee creamer, I used almonds with the skin on. Not sure why, but it seems almonds with the skins result in a milder, more subtle almond flavor when making milk. You don’t want a strong almond taste in a creamer, so I recommend using unblanched almonds.
I haven’t tried it yet with hot cocoa but I’m definitely going to this winter! 🙂 Yes you can use it in other recipes as well, it’s delicious stirred into soups!
Let me know if you try this recipe!
There is no date posted so oh well. I NEVER waste money on nut bags. Clean old T shirts work great. As do white pillow cases from dollar general. Before I became vegan I made cheese, I always use this method to help with cost.
An easy way to make almond milk: 1 tablespoon of almond butter per cup of water, spin in the blender. Voila almond milk.