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

coffee with dairy free creamer inside a white mug.

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

Course: Drinks

Cuisine: dairy free, vegan

Keyword: almond milk coffee creamer, healthy coffee creamer

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: servings

Calories: 58kcal

Author: Megan Gilmore

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!

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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