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If you’ve ever tried using almond milk in your coffee, you’ve probably been disappointed in the results. Almond milk is watery, can separate in your coffee, and may taste like preservatives if you’re using a store-bought option. It’s not appealing when you’re looking for a cream substitute.

Luckily, you can make homemade coffee creamer in just about 5 minutes. I’ve been testing this relentlessly over the past week (hello, coffee jitters) to create a dairy-free creamer recipe as close as possible to half-and-half or heavy whipping cream.

When you follow this recipe closely, you’ll get an almond milk creamer that doesn’t separate in your coffee and has a creamy mouthfeel. It’s the first time I’ve actually preferred a dairy-free creamer over the real thing, so I hope you enjoy it just as much.

⭐⭐⭐⭐⭐ Featured Review

“Thank you so much for this recipe!! It is exactly as what I was looking for. So many of the plant based creamers include coconut, which I can’t have at this time. This worked beautifully.” – Geri

coffee with dairy free creamer inside a white mug.

Why You’ll Love this Almond Coffee Creamer

It doesn’t separate. I can’t tell you how many times I’ve added almond milk to my coffee and watched it separate or curdle right before my eyes. This recipe doesn’t do that! It looks remarkably like real cream in coffee.

It’s easy to customize. I struggled with deciding which version to share with you, because there are several great ways to make this creamer. Luckily, you don’t have to choose– you can read what I tried and choose which version sounds best to you.

I’ve tested it multiple ways. If you have questions about what happens when you don’t add the oil, want to use fewer almonds, or don’t have a nut milk bag, I’ve tested all of these options for you. (All at the same time, so I could taste-test them side-by-side.)

4 jars of dairy-free creamer added to 4 mugs of coffee so you can see the difference among experiments.

Healthy Coffee Creamer Ingredients

  • Blanched Almonds. In my experience, blanched almonds create a slightly creamier result, but regular almonds will work, too. (There will just be more pulp to strain later.) Shop for almonds that are not roasted or salted for the most mild, neutral flavor.
  • Water. Similar to making homemade almond milk, the almonds are blended with water to create a milk-like consistency. Only this recipe uses less water, for a creamier texture.
  • Neutral Oil. I got the idea for adding oil to this recipe after looking at the ingredients in store-bought creamers. Oil helps emulsify the texture, giving you a creamier plant-based creamer with a mouthfeel similar to half-and-half. With that being said, it’s important to use a neutral-flavored oil, like refined avocado or coconut oil so it won’t overpower your coffee.
  • Maple Syrup. Adding a touch of natural sweetener helps to balance the flavors from the almonds and added oil. However, if you prefer a sugar-free creamer, you can leave this out. (I’ve also made this with dates, if you prefer a fruit-sweetened option, but it will require more water. See the recipe notes below.)
blanched almonds, maple syrup, water, and avocado oil labeled in bowls.

How to Make Almond Milk Creamer

Step 1:

Add the blanched almonds, water, oil, and maple syrup to a high-speed blender. I think this batch size blends best in a small, personal-sized blender. I’m using a Beast blender (affiliate link) in these photos, but any small blender will work.

If you plan on using a larger blender, you may want to double the batch, so it blends smoothly in a bigger container.

Secure the lid on the blender and blend until the mixture looks completely smooth. This takes about 60 to 90 seconds of high-speed blending.

blanched almonds, maple syrup, oil, and water blended together until smooth.

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Step 2:

Remove the lid from the blender and arrange a fine mesh nut milk bag or thin dish towel over a storage container. (The container will be catching the strained creamer, so make sure it’s wide enough that you won’t have spills on the counter.)

Once the creamer is strained, it’s ready to use! Store it in an airtight container in the fridge for up to 5 days and shake well before each use.

Note: If you don’t want to discard the leftover pulp, save it for a recipe like Almond Pulp Brownies.

blended almond creamer strained through a nut milk bag and showing the leftover pulp.

Healthy Creamer Recipe Variations

• Make Heavy Whipping Cream: Use only a quarter cup of blanched almonds per 1 cup of water, plus a tablespoon each of refined avocado oil and maple syrup. The higher ratio of oil makes the creamier have a silkier mouthfeel, similar to heavy cream. This ratio will separate when stored in the fridge, but it doesn’t separate in hot coffee.

• Skip the Nut Milk Bag: If you don’t want to invest in a nut milk bag or cheesecloth, you could make this recipe with almond butter instead of whole almonds. Use 3 tablespoons of creamy almond butter per 1 cup of water, plus the oil and maple syrup that this recipe calls for. This variation may separate slightly in hot coffee, and it definitely separates in the fridge when stored, so shake well before using it each time.

• Use Whole Almonds. If you don’t have blanched almonds on hand, regular whole almonds will work as well. (See the photo below; the whole almonds jar is just slightly more tan in color.) There will be more pulp to strain in this case, and I think the flavor is not quite as neutral in coffee, so keep that in mind.

• Skip the Added Oil. The very first option I tested was simply blending blanched almonds and water. This works as a coffee creamer, but I prefer the mouthfeel when the oil is added.

4 jars of dairy free creamer experiments labeled by ingredients.

Almond Milk Creamer FAQs

Can I sweeten this recipe with dates?

Yes, you can use 1 to 2 dates instead of maple syrup. In that case, I recommend using at least a half cup more water for blending, so the cream doesn’t wind up too thick.

Why does almond milk creamer separate in coffee?

I don’t fully understand the science behind it, but in my experiments, using a higher almond-to-water ratio produces a creamer that doesn’t separate when added to hot coffee. (In fact, it barely even separates when stored in the fridge!) The only creamers that separated in the fridge during my tests were the heavy whipping cream option (which uses a 1:4 ratio of almonds to water) and the almond butter variation, which isn’t strained.

Does this creamer work in iced coffee?

I tested this creamer in iced coffee and it works well, but I did notice that it needs to be stirred as the ice melts, otherwise it will look like it’s separating. I think this has more to do with the ice melting than with the creamer separating.

coffee with dairy free creamer inside a white mug.

Almond Milk Creamer (The Best Version I’ve Tried!)

4.70 from 36 votes
When you want a satisfying dairy-free coffee creamer, this almond milk creamer recipe is the one to try. I've tested it several different ways, so it won't separate when added to hot coffee, and it has a creamy mouthfeel you'll love. If you've been disappointed with store-bought creamers, don't give up until you taste this one!
prep10 mins cook0 mins total10 mins
Servings:8 servings
PrintRate

Ingredients
 
 

  • ½ cup blanched almonds
  • 1 cup water
  • 1 teaspoon refined avocado oil (or other neutral oil)
  • 1 tablespoon maple syrup

Instructions

  • Add the almonds, water, oil, and maple syrup to a high-speed personal blender. This recipe works best in a smaller blender; you may want to double it if working with a larger blender container.
  • Secure the lid and blend until smooth, about 60 to 90 seconds. Then arrange a nut milk bag over a glass storage jar with a wide opening. Pour the milk through the mesh bag and squeeze well. The strained creamer will fall into the storage jar while the pulp stays behind in the nut milk bag. Discard the pulp or save it for an almond pulp recipe later.
  • As soon as the creamer has been strained, it's ready to use right away in hot coffee or tea. Store the leftovers in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for approximately 2 tablespoons of creamer, assuming you get 1 cup of creamer from this recipe. This information is automatically calculated and doesn’t take into account that much of the fiber is removed when straining the almonds. 
Flavor Note: As written, this creamer has a pronounced almond flavor and is not particularly sweet in coffee. For a sweeter creamer, you can add more maple syrup to your liking.
For Less Almond Flavor: Try the “heavy whipping cream” variation in this post above. I find myself making that version most often, but it does separate when stored in the fridge, so stir it well before each use and be sure to use a “refined” oil so the flavor won’t be too noticeable. 
No Nut Milk Bag? See the almond butter variation listed above the recipe. 
Update Note: This recipe was updated in January 2026 after more testing. The original recipe called for 1/2 cup almonds (soaked 6-8 hours), plus 2 cups water, 1 tablespoon of coconut oil, and 1-2 dates for sweetness. Feel free to use that ratio if you prefer, but I think it’s easier to strain the milk without dates, and the refined avocado oil is more neutral in flavor. 

Nutrition

Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Calcium: 22mg | Iron: 0.3mg
Author: Megan Gilmore
Course: Drinks
Cuisine: dairy free, vegan
Keyword: almond milk coffee creamer, healthy coffee creamer
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If you try this almond milk creamer recipe, please leave a comment and star rating below to let me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. As a Certified Nutritionist Consultant (CNC), I love to make healthier food using simple ingredients. I test these recipes multiple times in my kitchen to make sure they will turn out perfectly for you.

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Comments

  1. I made this today with my new Vitamix and I finally found a natural creamer that didn’t have a strange test, nor any added sweeteners! Plus, it is so creamy! I cut the water by 1 cup, but it is heavenly. The added coconut oil really makes a difference.
    Thank you!

    Reply

  2. PS…the second cup is completely cream all the way through, no swirling!! I liked the swirling lol…but I like creamy better!!

    Reply

  3. I just found your site a few days ago & just in time, cuz I was just about to sell my vitamix!! I KNOW!! I hated calling the lady who was going to buy it to tell her that I had changed my mind, poor thing, she was crushed but she understood. Anyway, I just tried the Almond Coffee Creamer & it was so good! I love a real creamy look to my coffee & the first cup provided that for me…I haven’t tried 2nd cup yet, but will after sending this. With each sip, I loved watching as it separated but then swirled right back into connective formation, looking just as perfect as the sip before. Underneath that creamy look, lurked a darker mix, that I only caught glimpses of after each sip. I hope each cup is like that & just not the first, due to being a freshly made batch. I used 3 cups of soaked almonds to make my creamer. I’ve tried using just homemade almond milk, but it just wasn’t the same, I couldn’t even finish 1/2 a cup & would dump it & make a fresh cup with half & half. I just love this new creamer, thank you for posting all of your wonderful recipes. I’m new to food combining & raw, however your site & recipes are making it fun & easier to get started & keep going. I can’t wait to try the mint ice-cream! The pumpkin bars! muffins, etc!! Oh & the banana cookies…I could go on & on, they all look so good!! Also next on my list are your salad dressings, I’m sure I will fall in love with greens all over again with them.
    Sorry for the rave being so long!!

    Reply

  4. Really love your recipe’s. Is there any chance you could list the nutritional information. Currently on the long path of learning to make healthier food choices and try to monitor my intake of fat, protein , carbs, etc……

    Reply

  5. I compared the almond creamer recipe and the almond milk recipe. It appears that the proportions of almonds and water are about the same (unless I am not fully awake yet and read wrong). Before I make it, I was just wondering if the creamer will be thick enough and creamy enough to help cut the acidic taste of coffee. Thanks! (great website by the way)

    Reply

    1. It’s not as thick as traditional cream, but the added oil is what makes the difference in the creamer– it’s emulsified into the almond milk, making it thick with a creamy texture. You can try using only 3 cups of water for an even creamier texture!

      Reply

    1. I think you can dry almond pulp in the oven and use it in recipes similarly to almond flour… however, I’ve never tried it myself! I haven’t had any luck using the wet almond pulp (the flavor and texture aren’t great) so you definitely need to dry it first. I’ll be sure to post a good recipe if I ever have some success!

      Reply

    1. Soft coconut oil would probably emulsify faster in the blender, but it should warm up quickly, regardless, with the blending!

      Reply

    1. Maybe you need to blend it together longer? The coconut oil needs to emulsify into the almond milk, to avoid separation issues. A powerful blender, like the Vitamix, can achieve that in less than a minute, but a traditional blender might take longer. Hope it still tastes good, regardless!

      Reply

  9. I do the SAME with Coconut Milk! I use mature coconut and make fresh coco-milk weekly or even twice a week! ah-ma-zing

    Reply

  10. Thanks sooo much! The coconut creamer that I have been purchasing at the local health food store is very expensive!!!

    Reply