How to Make Low-Fat, Sugar-Free, Non-Dairy Creamer

Start to Finish: 10 minutes, plus overnight soaking time
Servings: 1 cup
Difficulty: Beginner

A creamy cup of java may seem a necessary sacrifice if you're watching your fat intake, are dairy free and are not interested in buying chemical-laden alternatives. Whole coconut milk can stand in but it's anything but low in fat. A splash of non-dairy milk fits the definition of low fat, but it makes for a bland cup of coffee. These alternatives often separate when added to the hot liquid and fail to create the creaminess that you crave.

With a little extra effort, you can cream up your coffee and maintain a dairy-free, sugar-free, non-dairy lifestyle. Blend together a thick version of homemade almond milk, along with other natural ingredients, to make a simple, but tasty, homemade option.


  • You can substitute store-bought unsweetened almond milk in this creamer recipe, but you'll end up with a thinner variety that just isn't as satisfying.

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  • 3 cups raw almonds
  • 5 cups fresh water
  • 2 whole dates
  • extract of choice


  • The dates are natural sources of sugar, but if you're avoiding all sugar -- including fruit sugar -- add stevia to taste after you've strained the milk.

Soak the 3 cups of almonds in 4 cups of water for at least 12 hours or for as long as two days. Ensure they are completely submerged. They can be left at room temperature to soak.


  • Soak cashews instead of almonds for another creamy option.

Drain the almonds and place them in a high speed blender. Add the remaining cup of water and the dates to the jar of a high-speed blender and puree on high speed until smooth.

Strain the almond milk through several layers of cheesecloth or a nut milk bag. You'll end up with a thick and creamy version of almond milk appropriate for your coffee.

Add an extract of choice, if you desire. Vanilla, coconut, almond, caramel and peppermint are all options. Experiment with combinations of extracts to create a coffee-house creamer. Store the creamer in the refrigerator in a glass jar with a tight seal for two to three days.


  • This variation of almond milk is much thicker than one you'd use for cereal or drinking. To make a thinner almond milk, add two to three times more water during the blending process.


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