3 DAIRY-FREE COFFEE CREAMERS: Recipes + Taste, Texture, Separation Comparison

almond milk

🥗Healthier: cashew milk

💰Cheaper: soy milk

Cashew milk is creamier, while soy milk is often less expensive.

coconut cream

🥗Healthier: coconut milk

💰Cheaper: heavy cream alternative

Coconut milk provides a similar texture at a lower price.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

Soak 1 cup of cashews in warm water for a few hours.

Blend soaked cashews with 2 cups of filtered water, a pinch of salt, and 1 teaspoon of vanilla extract on high for a few minutes.

Strain the blended mixture with a nut milk bag and transfer to a clean airtight container.

Store cashew creamer in the fridge for up to four days.

Soak 1 cup of raw almonds in warm water for a few hours, then optionally remove the skins for a smoother texture.

Blend soaked almonds with 2 cups of filtered water, a pinch of salt, 1 date, and 1 teaspoon of vanilla extract on high for a few minutes.

Strain the blended mixture with a nut milk bag and transfer to a clean container.

Store almond creamer in the fridge for up to four days.

In a high-speed blender, add 1 cup of shredded coconut and 2 cups of warm filtered water with a pinch of salt.

Blend on high for a couple of minutes, strain, and transfer to a container.

Store coconut creamer in the fridge for up to four days.

Warm each creamer to 120°F on the stove before adding to coffee, frothing with a French press for 20-30 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens