We don’t drink a lot of coffee, but we enjoy a creamy Matcha Latte. We have the perfect dairy-free creamer for this!
This recipe is easy to make and only requires three ingredients. After soaking the nuts, you can have it ready in 15 minutes.
We taste-tested versions of coconut, almonds, and cashews in an attempt to find the perfect dairy-free milk substitute.
Our favorite was almond!
Cashews are also delicious, but they don’t complement the coffee flavors as well. Coconut was also delicious, but we felt it overpowered the coffee.
Add soaked almonds, water, and pitted dates for sweetness to a blender.
Blend at high speed for one minute until the mixture is creamy and smooth.
You can also use a clean, thin towel or tee shirt to create a creamy creamer.
You can add more sweetness or try adding extracts like almond or cinnamon to the taste for a stronger flavor.
Ingredients
- 1 cup raw almonds (or raw cashews)
- 1 pinch sea salt (optional)
- Two cups of water
- One Medjool date pitted
- One dash of vanilla extract
Instructions
- The almonds or cashews should be soaked overnight to soften, reduce the phytic acids, and create a more creamy, easy-to-digest milk. If you are in a rush, we recommend soaking the almonds overnight in cool water and a pinch of salt.
- After soaking, drain and rinse the almonds. Transfer them to a high-speed blender with 2 cups of filtered water (1 part nuts: 2 parts water for creamer), one pitted Medjool date (1e for sweeter nut milk), and vanilla extract.
- Blend on high speed for about 1 minute or until smooth and creamy. Place a Nut Milk Bag over a large bowl. Pour the mixture through it. Then, gather the edges tightly and squeeze until the liquid is gone and only the pulp remains. The pulp can be composted, made into an almond meal, or used in other creative ways.
- Almond creamer can be stored in the fridge for 4-5 days or the freezer for up to one month. Use in tea, coffee, or matcha.
