How can I make such a bold claim? Because, it’s true. Homemade almond milk creamer is more versatile, delicious (IMO), and seamless than store-bought varieties. It’s also healthier, “cleaner,” and truly plant-based. And did I mention, you can make it straight from your pantry with ingredients that you probably have on hand right now? There’s no need to go out for an unnecessary trip to the store when you have this dairy-free almond creamer recipe at your fingertips!
Homemade Almond Milk Creamer that’s Way Better than Store-Bought
This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook, which is available in print and instantly as an ebook. I’ve filled that book with dozens of dairy substitute recipes and shortcuts for every need that I could think of. This dairy-free almond milk creamer recipe can be found in the “Cream of the Crop” recipe chapter, and below! As always, I have some alternatives and tips to help this recipe work perfectly for you.
Instant Option
If you don’t have time to soak the nuts, I have a shortcut for you. Blend the nuts in your spice grinder, blender, or food processor until they are finely ground and close to powdered. (If using almonds, I recommend using blanched nuts since you won’t be able to peel them.) Add the powdered / ground nuts to your blender with half of the water. Blend until smooth and creamy. Blend in the remaining water and ingredients.
This method usually produces a thicker finish and less sediment, so I often need to add a little more water. In theory, this sounds like a better method, but we prefer the cleaner taste that you get with the soaked method over this instant option. If you have time, soak first.
Other Types of Nut Creamers
Yes, you can use this recipe with other nuts! Most work well, but check out my post on How to Make the Best Dairy-Free Creamer for a ranked list of the nuts that work best. That post also includes more tips and suggestions that you might find helpful.
Hazelnuts and cashews are the two alternate nuts I recommend most for this recipe, but you might like some of the other nutty options. You can always whip up just a half batch, and use the substitute suggestions that follow if it doesn’t work out.
Homemade Almond Creamer is a Good Substitute for Half & Half or Carnation Almond Cooking Milk
If you need a light cream or half & half for a recipe, and the light nuttiness of almond fits the flavor profile, you can use this almond milk creamer as a substitute! Simply omit the sweetener and flavoring. If you’ve already sweetened or flavored the recipe, it will still work well in smoothies, pancakes, baked goods, and over cereal. Just thin it with a little more water if you need more of a milk beverage.
Special Diet Notes: Almond Milk Creamer
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, vegetarian, paleo-friendly, and optionally keto-friendly.
5.0 from 4 reviews
Dairy-Free Almond Milk Creamer
Prep time
Total time
My favorite nut to use for this creamer is blanched or peeled almonds, but cashews and hazelnuts also work well. If you want a slightly creamier base and don’t mind a nuttier flavor, you can reduce the water to 2 cups. Please note that the Prep time is hands-on time only; the nuts need time to soak! You can pre-soak the nuts and keep them in an airtight container in your refrigerator for up to 2 days.
Author: Alisa Fleming
Recipe type: Drinks
Cuisine: American
Serves: 2¾ cups
Ingredients
- 1 cup almonds, preferably blanched* (see post above for other options)
- 2½ cups water, plus additional for soaking
- 1 to 3 tablespoons sweetener, to taste (optional)
- ½ to 1 teaspoon vanilla, almond, or hazelnut extract, to taste (optional)
- Pinch salt
Instructions
- Put the almonds in a container and cover with a few inches of water. Cover and place in the refrigerator to soak for 12 to 24 hours.
- Drain and rinse the almonds.
- Put the soaked almonds and 2½ cups water in your blender. Blend until relatively smooth and creamy, about 2 minutes.
- For a smoother finish, pour the milky mixture through a nut milk bag or a few layers of cheesecloth lining a sieve to strain. Squeeze the pulp to extract as much milky goodness as possible.
- Return the nut creamer to your blender and blend in the sweetener (if using), extract (if using), and salt.
- Store in an airtight container in the refrigerator for up to 1 week. Stir before each use; it will thicken and separate as it chills.
Notes
*If the almonds aren’t blanched, I recommend peeling them for optimum flavor and creaminess. It’s easy to peel a soaked almond, but there are a lot of them! I do this while watching TV or listening to music. If you don’t have time to peel them, the flavor will be a little deeper and more rustic.
Nutrition Facts: These are based on 1 tablespoon of sugar. Each tablespoon of sweetener added, will add about .3g sugar and 1 calorie per serving.
This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook, which is available in print and instantly, via eBook.
Nutrition Information
Serving size:1 tablespoon Calories:14 Fat:1.1g Saturated fat:.1g Carbohydrates:.8g Sugar:.4g Sodium:0mg Fiber:.3g Protein:.5g
For More Dairy Substiture Recipes, Get Go Dairy Free!
