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.
1 1/2cupswaterplus more for soaking
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 (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 1/2 cups 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.
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!