I love a cup of coffee as much as the next person, but sometimes drinking it black is a bit intense. This is a problem if you’re trying to stick to a dietary regimen such as vegan, paleo, auto-immune protocol, or any other type of dairy-free diet.
If milk or cream doesn’t sit well with you, you’re probably keen on finding tasty, healthy alternatives. Many store-bought dairy-free creamers are full of sugar, preservatives, artificial colors and flavors, and other questionable ingredients like trans fats, thickeners, and carrageenan.
Luckily you can have your coffee (or tea) and your creamer too, with these homemade dairy-free creamers. You’ll find an option to suit every occasion and every palate…without the mile-long ingredient list.
Try blending up these tasty creamer alternatives and enjoy with your next cup of joe!
Basic Almond Milk Creamer
This incredibly rich, dairy-free creamer is made with just three ingredients and simple methods. It’s the perfect alternative to dairy creamer for your daily cup of coffee, matcha, or tea.
- 1 cup raw almonds (or raw cashews)
- 1 pinch sea salt
- 2 cups water
- 1 medjool date, pitted
- 1 dash vanilla extract
- Start by soaking the almonds (or cashews) to soften them, reduce phytic acid, and make a creamier, easier-to-digest nut milk. Ideally, soak them overnight, covered in cool water with a pinch of salt, or in very hot water with a pinch of salt for one hour if you’re in a hurry.
- Once soaked, drain and rinse almonds and transfer to a high-speed blender along with 2 cups filtered water, one pitted medjool date (more for sweeter nut milk), and vanilla extract.
- Blend on high for about one minute or until creamy and smooth.
- Place a nut milk bag (or drape a clean towel or t-shirt) over a large mixing bowl and pour the mixture through. Gather the edges securely and squeeze firmly until all of the liquid has been extracted and the pulp is left behind.
- Store almond creamer covered in the refrigerator for up to 4-5 days, or in the freezer for up to one month.
Light Coconut Milk Creamer
If you love the creamy texture of store-bought creamers but want to avoid the unhealthy ingredients, this delicious coconut milk alternative will satisfy your cravings.
- 1 can light coconut milk
- 1/4 cup coconut sugar or agave nectar
- Pinch salt
- 1/2 to 1 Tbsp vanilla extract, to taste
- Put the coconut milk, sweetener, and salt in a small saucepan and whisk to combine.
- Place the saucepan over medium heat, and bring the liquid to a gentle boil. Reduce the heat to low and simmer, whisking occasionally, for 5 to 10 minutes. It should thicken just a bit to a rich, milky consistency.
- Remove the pan from the heat and whisk in the extract. Let cool completely.
- Store in an airtight container in the refrigerator for up to one week. The creamer will thicken as it chills.
Happy Hemp Milk Creamer
Hemp seeds are rich in healthy fats and essential fatty acids. They are also a great protein source and contain many vitamins and minerals. If you enjoy the nutty flavor of hemp seeds, you’ll love this creamer option.
- 3/4 cup shelled hemp seeds
- 1 1/2 cups water, divided
- 2 Tbsp maple syrup, or to taste (optional)
- 1/2 tsp pure vanilla extract
- Pinch sea salt
- Place the hemp seeds in your blender with half of the water. Blend until relatively smooth and creamy, 1 to 2 minutes. You will still see some little bits of hemp seed, that’s okay.
- Add the remaining water, maple syrup (if using), vanilla, and salt, and blend until relatively smooth and creamy.
- Strain the hemp milk through a nut milk bag or through a sieve lined with a few layers of cheesecloth. Squeeze to extract all of the creamy goodness.
- If chilling any leftovers, stir before serving – it will separate a bit.
Dairy-free Banana Bread Coffee Creamer
Coconut milk stands in for dairy with a creamy texture, and the date and ripe banana lend a sweet flavor. This is super easy to make, dairy-free, vegan, paleo – and just plain delicious in a cup of coffee!
- 1 1/2 cups canned coconut milk
- 2 cups almond milk
- 4 dates, presoaked in water and drained
- 1 overripe banana
- 1/2 tsp vanilla extract
- Place banana and dates in a blender and blend until smooth.
- Add remaining ingredients and blend for about 1 minute, or until the mixture is smooth without any lumps.
- Enjoy in coffee or tea! Store the remainder in a sealed container in the fridge and drink within 2 days. Freeze any extra in ice cube trays and use for delicious iced coffee!
Nutty Oat Milk Creamer
This flavorful creamer is always a winner and great in Earl Grey tea, coffee, or even chai.
- 1/4 cup rolled oats
- 1/4 cup finely shredded coconut
- 1 cup water
- 1 Tbsp agave nectar (or sweetener of choice, to taste)
- 1 tsp vanilla extract
- 1/4 to 1/2 tsp almond extract, to taste
- Place the oats and coconut in the blender and pulse them for a moment, so you’re left with a fine crumb. Add the water and let soak for ten minutes.
- Blend again for about 3 minutes or until smooth, then run the creamer through a fine mesh strainer over a small bowl to strain out the oat pieces.
- Put the liquid, sweetener, and extracts back in the blender and blend until the sweetener is incorporated and dissolved.
- Add a generous dollop to your hot drink of choice and enjoy.
Spiced Cashew Coffee Creamer
If you love festive flavors, try this spiced creamer that adds a delicious velvety texture to your favorite coffee.
- 4 1/2 cups freshly brewed coffee
- 1 cup raw, unsalted cashews
- 1 Tbsp molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- Agave nectar to taste (optional)
- Carefully transfer hot coffee to a blender.
- Add cashews, molasses, and spices. The cashews do not need to soak before blending; the hot coffee will take care of softening them so they blend.
- Blend on high for a full 5 to 8 minutes, depending on the strength of your blender.
- Optional: add agave, or a dash of your preferred sweetener, to taste.
Paleo Pumpkin Pie Creamer
This warming blend is tastier (and healthier) than those expensive flavored drinks you can get at the coffee shop, and it’s vegan and paleo-friendly too.
- 1 can full fat, organic, unsweetened coconut milk
- 2 Tbsp real maple syrup
- 2 Tbsp pumpkin puree (not pie filling)
- 1 Tbsp vanilla extract
- 2 tsp pumpkin pie spice
- Put all of the ingredients in a blender and blend well before adding to tea or coffee.
- This mixture can be kept for up to 4 days in the refrigerator – or freeze any extra as ice cubes.