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This Vanilla Nut Coffee Creamer is a deliciously creamy dairy-free creamer for all of your coffee drinks.
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I gave up traditional creamer in my coffee years ago. I was tired of the extra calories and sugar. I switched to plain dairy milk at the time. When I stopped drinking dairy milk, I tried unflavored non dairy milks, but I just didn’t think they added anything to my morning cup of joe. I opted instead to learn to love drinking it black. It took a few weeks to get used to, but now that’s usually the only way I drink it.
There is something about this time of year, though…the colder temperatures, the holidays approaching, the aromas of cinnamon, nutmeg and pine in every store…that makes me want to snuggle up with the sweet creamy deliciousness of those coffee house concoctions. I do allow myself to indulge a few times (requesting soy milk…not that that makes it any healthier), but it’s actually really easy to make coffee creamer at home that can satisfy these sweet cravings.
This Vanilla Nut Coffee Creamer is dairy free and a good choice for a year round creamer. If you are looking for something a little more seasonal try my Dairy-Free Pumpkin Spice Creamer.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vanilla Nut Coffee Creamer
Ingredients
- 1 cup Vanilla Almond Milk vanilla soy milk would work, too
- ¼ cup raw cashews soaked for at least 30 minutes, drained
- 15 small dates (like Deglet Noor) soaked for at least 30 minutes, drained
Instructions
- Blend in a high speed blender until smooth.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Nadine M Ross
I’m looking to make a powdered, plant-based coffee creamer that doesn’t use coconut. Any suggestions?
Jenn Sebestyen
I’m not sure. I have never made a powdered creamer. I do know that soy milk powder is a thing, so I assume you can swap that in for the powdered dairy milk in most recipes.
Jan
This is delicious. I used three Medjool dates and it was plenty sweet.
Jenn Sebestyen
I’m so glad you loved it. Thank you for your comment!
Stephanie
I just tried this. Yummy recipe! The only thing I noticed is that mine came out really thick so I added more milk little-by-little and ended up doubling the milk from 1c to 2c. Thanks for posting this recipe!
Jenn S.
Hi, Stephanie. I’m so glad you loved the flavor. Did you by chance use Medjool dates? I’m sorry the recipe didn’t specify, but I used the smaller dates and 15 Medjool dates would have made it much thicker than the smaller dates (like Deglet Noor). That may have been the issue. I’ll update the recipe card now. Thanks for your comment!
Thia Hall
This sounds wonderful, and something I definitely want to try! Any chance you could offer a weight, or cup measure, of the amount of dates needed? Dates vary greatly in size. Medjools are huge, Barhi are tiny (maybe not even a third of a medjool), and so many sizes in between.
Jenn S.
Hi, Thia. About 1 1/2 cups. Taste it and add more if you like it sweeter. I hope you enjoy it!
Thia Hall
Thanks! I’m looking forward to it. 🙂