3 DIY Creamy & Dreamy Vegan Coffee Creamer Recipes

3 DIY Creamy & Dreamy Vegan Coffee Creamer Recipes

Some people can’t start the day or think straight without a cup of coffee. The act of making, drinking, or going to get a cup of coffee has become a ritual for most people. We’re not here to debate that or convince you to only drink caffeine-free herbal teas; rather, our intention is to provide you with non-dairy creamer recipes.

In case you haven’t been to a grocery store lately, it is evident that plant-based creamers are extremely popular. There are creamers that use oats, almonds, coconuts, macadamia nuts, or cashews as the base, but how do you know if they will taste good? It’s always a gamble, and people can be hesitant to go all-in on a new creamer because they are typically more expensive than their chemical-rich, sugary counterparts.

Why You Should Steer Clear Of Traditional Creamers:

Traditional creamers are ultra sweet, and it can be hard to deny those sugary flavors. Did you know that they don’t contain any dairy, though? This is shocking right? Well, it’s not if you actually pay attention to the ingredient list on these products. Almost every single coffee creamer contains a chemical concoction of thickeners, sugars, hydrogenated oils, and trans fats.

All of that said, certain vegan creamers can easily contain thickeners and other processed ingredients to keep them shelf stable. Rather than flooding the body with harmful chemicals, we thought is best to provide you with tasty creamer recipes that are very easy to make. The great thing is that you get to customize them and save money in the process!

Coconut Oat Vanilla Nut Creamer

This gives you the same vanilla flavor you love from traditional creamer without the added chemicals and sugars.


  • ¼ cup rolled oats
  • ¼ cup unsweetened shredded coconut
  • 1 cup water
  • 1 tablespoon agave nectar
  • 1 teaspoon alcohol-free vanilla extract
  • ¼ teaspoon almond extract


  • Add the oats and coconut to a blender and pulse into tiny pieces. Pour the water in the blender and let it sit for 10 minutes.
  • Blend again for 3 minutes, or until smooth. Pour the creamer into a glass jar through a fine mesh sieve.
  • Rinse the blender and pour the liquid back into it. Add the agave, vanilla extract, and almond extract and blend well. Store in a glass jar in the fridge and use within 7-10 days.

Salted Caramel Creamer

Once you make this recipe, you’ll make a note to yourself to never buy coffee creamer with weird ingredients again.


  • 3 tablespoons coconut sugar
  • 1.5 tablespoons water
  • 3 tablespoons coconut milk (can be take from the can below)
  • ½ teaspoon alcohol-free vanilla extract
  • pinch of sea salt
  • 1 (14.5 oz.) can coconut milk


  • You need to make the caramel first. Combine the sugar and water in a small saucepan over medium heat, stirring occasionally.
  • Allow it to come to a simmer and wait until it becomes a thick glaze to add the 3 tablespoons of coconut milk, vanilla extract, and the sea salt. Stir to combine.
  • Pour the caramel into a heat-safe bowl and allow it to cool slightly.
  • Add the coconut milk and caramel to a jar and stir to combine. Store in the fridge for up to 7-10 days.

Peppermint Bark Creamer

Add a little minty freshness to your morning cup of Joe. It tastes like you’re drinking something unhealthy, even though you aren’t!


  • 1 (14.5 oz.) can full-fat coconut milk
  • 1/3 cup grade A maple syrup
  • ¼-1¼ cups unsweetened almond milk
  • 1 teaspoon alcohol-free vanilla extract
  • 1.5 teaspoons peppermint extract
  • 2 tablespoons unsweetened cacao powder


  • Pour the coconut milk into a small saucepan and bring it to a low simmer for 10-15 minutes. Add the maple syrup, stir to combine, and simmer for an additional 10 minutes
  • Add the almond milk until you get your desired consistency (about ½ cup is perfect). Stir to combine and remove from the heat.
  • Once this mixture cools, poor it into a glass jar and add the remaining ingredients. Screw on the lid and shake well to combine the ingredients. It will stay fresh in the fridge for 7-10 days.