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.
Recipe type: Drinks
Cuisine: American
Serves: 2¾ cups
  • 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
  1. 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.
  2. Drain and rinse the almonds.
  3. Put the soaked almonds and 2½ cups water in your blender. Blend until relatively smooth and creamy, about 2 minutes.
  4. 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.
  5. Return the nut creamer to your blender and blend in the sweetener (if using), extract (if using), and salt.
  6. 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.
*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.

This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook, which is available in print and instantly, via eBook.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/almond-milk-creamer-recipe