Rich and creamy vegan, non-dairy coffee creamer - made with almonds! It's so easy to make at home. Here are step-by-step instructions and photos.
Yield: 12
Ingredients
1cupraw almonds
1 1/4cupwaterup to 1 1/2 cups; plus more for soaking
1/2teaspoonvanilla
2teaspoonsmaple syrup
Pinchsalt
Instructions
Place 1 cup of raw almonds in a clean mason jar or other container with an airtight lid. Cover with 2 cups of water. Seal and let sit on the kitchen counter for 48 hours for the creamiest almond creamer (but no longer)! Change out the water at least every 12 hours*.
Drain off the soaking water and rinse the almonds. Add the soaked almonds to a food processor or blender along with 1 cup of water. Pulse/puree until the almonds are pulverized and the mixture is white – about 30 seconds.
Place a nut milk bag inside a bowl and then pour the pureed almond mixture into the bag. With super-clean hands, lift the bag and squeeze to get every last bit of milk out.
Add more water, up to 1/2 cup more, until the almond milk creamer is the consistency you like. Stir in the maple syrup, vanilla extract, and salt.
Homemade almond milk coffee creamer keeps refrigerated in an airtight container for up to a week. But it rarely lasts that long around here!
Video
Notes
*Soaking Notes
Note that you can totally soak your almonds for a shorter period of time, more like 8 hours or overnight, OR you can quick-soak them by covering them with boiling water and letting them soak for 15-30 minutes. Again, the longest soaking time resulted in the creamiest result for me, but you have options if you need your almond creamer sooner!3/25/2024 recipe update: I reduced the initial amount of water in the creamer from 1 1/2 cups down to 1 1/4 cup so that the creamer starts out very thick and creamy, then you can add a bit more water until it's the exact consistency you like.