15 Vegan Coffee Creamer Recipes You Can Make at Home

I started making my own creamers about two years ago after spending a small fortune on fancy oat milk lattes. Once you nail down a few basic techniques, you’ll wonder why you ever bothered with the store-bought stuff. Plus, you get to control exactly what goes into your cup, which means no weird stabilizers or mystery “natural flavors.”

Why Make Your Own Vegan Coffee Creamer?

Here’s the thing about homemade creamers: they’re cheaper, fresher, and you can actually pronounce every ingredient. Store-bought versions often pack in added sugars, preservatives, and thickeners that your body doesn’t really need. When you make it yourself, you control the sweetness level, the thickness, and the flavor intensity.

I used to think making creamer required some kind of culinary degree. Turns out, most recipes take about five minutes and a blender. Seriously, that’s it. You blend some nuts or oats with water, maybe add a sweetener, and boom—you’ve got creamer. The shelf life isn’t as long as commercial versions, but honestly, mine never lasts more than a week anyway.

Plus, homemade versions often pack more nutritional benefits. Many plant-based milks contain healthy fats, vitamins, and minerals that actually support your body instead of just adding empty calories. According to research on plant-based diets, incorporating more whole-food plant ingredients can support heart health and overall wellness.

The Base Ingredients You’ll Need

Before we jump into specific recipes, let’s talk basics. Most vegan creamers start with one of these bases:

Nut-Based Creamers

• Cashews (my personal favorite—super creamy)
• Almonds (classic and widely available)
• Macadamia nuts (rich and buttery)
• Hazelnuts (perfect for that Nutella vibe)

Seed-Based Options

• Sunflower seeds (great nut-free alternative)
• Hemp seeds (adds protein and omega-3s)

Grain and Legume Bases

• Oats (budget-friendly and naturally sweet)
• Coconut (thick and tropical)
• Soy milk (high protein content)

The beauty of making your own is that you can experiment with different bases depending on what you’re craving. I keep mason jars stocked with at least two varieties at all times—usually a vanilla cashew for everyday drinking and something seasonal for weekend treats.

Essential Equipment for Creamer Making

You don’t need a fancy kitchen to make amazing vegan creamers. Here’s what actually helps:

A decent high-speed blender makes everything smoother and creamier. I use this Vitamix-style blender for most of my creamer recipes, and it pulverizes nuts in seconds. If you’re working with a less powerful blender, just soak your nuts overnight—it softens them up and makes blending easier.

For nut-based creamers, you might want a nut milk bag or fine-mesh strainer. Some people like their creamer totally smooth, while others don’t mind a little texture. I’m team smooth, so I always strain mine. You can also use cheesecloth in a pinch, but those reusable nut milk bags save you money in the long run and work like a charm.

Storage matters too. I grab these glass bottles with pour spouts because they make your morning coffee routine feel a bit fancy. Plus, glass doesn’t absorb flavors like plastic can, so your vanilla creamer won’t taste like last week’s hazelnut experiment.

15 Vegan Coffee Creamer Recipes to Try

1. Classic Vanilla Cashew Creamer

This one’s my everyday go-to. Cashews create this naturally thick, luxurious texture that rivals any store-bought creamer. You soak one cup of raw cashews for at least four hours, then blend them with three cups of water, two tablespoons of maple syrup, and a tablespoon of vanilla extract.

The result? Silky smooth perfection that doesn’t separate in hot coffee. I keep a batch in my fridge at all times. The high healthy fat content from cashews gives you sustained energy without the crash. Get Full Recipe

2. Coconut Cream Delight

Want something ridiculously rich and tropical? Pop open a can of full-fat coconut milk, scoop out just the thick cream on top, and blend it with a splash of water to thin it out. Add a bit of vanilla and sweetener if you want, but honestly, coconut cream is naturally sweet enough for me.

This one’s perfect for iced coffee on hot days. The coconut flavor isn’t overwhelming—it’s more like a subtle tropical whisper in your cup. I use this can opener that makes getting into those stubborn coconut milk cans way easier.

3. Oat Milk Creamer

Here’s where things get interesting. Oat milk is having a moment right now, and for good reason. It’s naturally sweet, super affordable, and doesn’t require soaking. Blend one cup of rolled oats with four cups of water, strain it through your nut milk bag, and you’re done.

The trick with oat milk? Don’t over-blend it. I learned this the hard way after making what can only be described as oat slime. About 30 seconds in a blender is plenty. You can flavor it however you want—vanilla, cinnamon, or leave it plain for a neutral taste.

If you’re looking for more ways to use oats in your morning routine, you might love these creamy overnight oats recipes or this high-protein oatmeal bowl.

4. Hazelnut Mocha Creamer

Remember those fancy hazelnut coffee drinks that cost like seven bucks? You can make that flavor at home for pennies. Soak one cup of hazelnuts overnight, blend with three cups of water, two tablespoons of cocoa powder, maple syrup to taste, and a teaspoon of vanilla.

This creamer turns your regular coffee into a dessert drink. I’m not even exaggerating. The combination of hazelnuts and chocolate is basically magic in a jar. Pro tip: This small food processor works great for chopping hazelnuts before you blend them.

5. Almond Joy Creamer

If you’re a fan of the candy bar, you’ll lose your mind over this one. Blend soaked almonds with coconut milk, cocoa powder, and a touch of almond extract. The result tastes exactly like an Almond Joy melted into your coffee—minus the guilt.

I make this one when I’m feeling extra indulgent on weekend mornings. The combination of almonds and coconut provides healthy fats and medium-chain triglycerides that actually give you energy. Science says so, and my morning productivity backs it up.

6. Pumpkin Spice Creamer

Yes, I’m that person who loves pumpkin spice everything. Fight me. This creamer combines your base (cashews or oat milk work great), pumpkin puree, cinnamon, nutmeg, ginger, and a bit of maple syrup. It’s fall in a bottle, and I make it year-round because seasonal gatekeeping is silly.

The pumpkin adds thickness and a subtle sweetness without being overpowering. Plus, pumpkin is packed with beta-carotene and fiber. You’re basically drinking vegetables in your coffee. That’s healthy, right? Get Full Recipe

7. Cinnamon Roll Creamer

This one’s dangerous. Blend your cashew base with cinnamon, a tiny pinch of cardamom, vanilla extract, and maple syrup. It literally tastes like you dissolved a cinnamon roll into your coffee. I’ve had guests ask me what fancy syrup I’m using, and they’re always shocked when I tell them I made it.

The cardamom is the secret weapon here—it adds this bakery-fresh quality that regular cinnamon alone just can’t achieve. I keep these spice jars on my counter because fresh ground spices make a huge difference.

8. Chocolate Hazelnut Creamer

Similar to the hazelnut mocha but richer and more decadent. You want a thicker consistency here, so use less water when blending your hazelnuts. Add cocoa powder and a date or two for natural sweetness instead of maple syrup—dates give it this caramel-like depth that’s incredible.

If you’re not into coffee at all, this stuff is also amazing in vegan hot chocolate or drizzled over plant-based ice cream. Multi-purpose creamers for the win.

9. Vanilla Maple Pecan Creamer

Pecans are underrated in the creamer game. They have this buttery, almost caramel-like flavor that pairs beautifully with maple syrup. Soak one cup of pecans, blend with water, vanilla, and maple syrup until smooth. The result is sophisticated and not too sweet.

I make this one for special occasions or when I want my coffee to feel fancy. According to nutritional research on pecans, they’re loaded with antioxidants and healthy fats that support brain health. Your morning coffee just got an upgrade.

10. Salted Caramel Creamer

Okay, this one requires a bit more work, but trust me—it’s worth it. Make a quick caramel by heating coconut sugar with a splash of coconut milk until it melts and turns golden. Let it cool, then blend it into your cashew base with a good pinch of sea salt and vanilla.

The salty-sweet combo is addictive. I’m talking dangerously addictive. You might find yourself drinking coffee just as an excuse to use this creamer. I use this small saucepan for making the caramel—it heats evenly and nothing sticks.

11. Chai Spice Creamer

If you’re a chai latte person, this creamer will change your life. Blend your base with cinnamon, cardamom, ginger, cloves, and a bit of black pepper for that authentic chai kick. Add vanilla and maple syrup to balance the spices.

I actually prefer this to traditional chai lattes because you can control the spice intensity. Some store-bought versions are way too sweet or not spicy enough. This way, you get it exactly how you want it. It’s also amazing in morning smoothies if you’re feeling adventurous.

12. Peppermint Mocha Creamer

Don’t wait for the holidays to enjoy this one. Blend your chocolate cashew base with a few drops of peppermint extract. Start small with the peppermint—that stuff is potent, and you can always add more. Too much, and your coffee tastes like toothpaste. Not cute.

This creamer is refreshing and indulgent at the same time. It’s perfect for afternoon pick-me-ups when you need something that feels special but doesn’t require actual effort.

13. Brown Sugar Cinnamon Creamer

This tastes exactly like those cinnamon brown sugar Pop-Tarts but, you know, actually made with real ingredients. Blend your oat milk base with coconut sugar (it has that brown sugar flavor), cinnamon, and a splash of vanilla. The oats make it naturally creamy without needing nuts.

It’s nostalgic in the best way possible. I make this when I’m feeling cozy and need comfort in a cup. The beta-glucan fiber in oats also helps stabilize blood sugar, so you won’t get that mid-morning crash. FYI, that’s science talk for “you’ll feel satisfied longer.”

14. Macadamia Nut Creamer

Macadamias are expensive, I won’t lie. But oh my goodness, they make the richest, most luxurious creamer you’ve ever tasted. The flavor is buttery and delicate—not overwhelming at all. Blend soaked macadamias with water, a tiny bit of vanilla, and just a touch of maple syrup.

This is my special occasion creamer. Weekend mornings, lazy Sundays, days when I want to pretend I’m at a fancy cafe while wearing pajamas. Worth every penny. I buy these macadamias in bulk to save a bit of money.

15. Sunflower Seed Creamer (Nut-Free)

For anyone with nut allergies, sunflower seeds are your best friend. They’re affordable, easy to blend, and create a surprisingly creamy texture. Soak one cup of hulled sunflower seeds overnight, blend with water and your choice of flavoring, and strain well.

The flavor is mild and neutral, which makes it super versatile. You can add any flavorings you want without the base competing with them. I actually keep this on hand even though I don’t have allergies—it’s that good. Plus, sunflower seeds are packed with vitamin E and selenium.

Storage Tips and Shelf Life

Let’s talk about keeping your homemade creamers fresh. Most nut and seed-based creamers last about five to seven days in the fridge. Coconut-based ones can stretch to about ten days. Always store them in airtight containers—those glass bottles with tight lids I mentioned earlier work perfectly.

Give your creamer a good shake before using it. Separation is totally normal and doesn’t mean anything’s wrong. Some people add a tiny bit of lecithin as an emulsifier to keep everything mixed, but IMO, shaking takes like two seconds and doesn’t require buying extra ingredients.

You can also freeze creamers in ice cube trays and pop them into your coffee. I do this with seasonal flavors so I can enjoy pumpkin spice in July without judgment. These silicone ice cube trays make it super easy to pop out frozen creamer cubes.

Customizing Sweetness and Thickness

Everyone’s taste preferences are different, so don’t be afraid to adjust these recipes. Want it sweeter? Add more maple syrup, dates, or coconut sugar. Prefer it less sweet? Cut back on sweeteners or leave them out entirely.

For thickness, the ratio of nuts to water is your control dial. More nuts equals thicker creamer. Less water also means thicker consistency. I usually do a 1:3 ratio (one cup nuts to three cups water) for standard creamer thickness, but I’ll go 1:2 if I want something extra rich.

You can also add a teaspoon of arrowroot powder or cornstarch if you want that commercial creamer thickness without using more nuts. Just blend it in well so you don’t get any clumps.

Flavor Variations and Add-Ins

Once you master the basic technique, the flavor possibilities are endless. Here are some of my favorite add-ins:

• Extracts: almond, coconut, peppermint, or orange
• Spices: turmeric, cardamom, nutmeg, or ginger
• Cocoa or cacao powder for chocolate versions
• Dates, maple syrup, or coconut sugar for sweetness
• A pinch of salt to enhance flavors
• Vanilla bean paste for upgraded vanilla flavor

I keep a spice rack with small jars dedicated to my creamer experiments. It sounds extra, but when you make creamers regularly, having everything organized saves time and makes the whole process more enjoyable.

Looking for more plant-based breakfast ideas? These vegan protein pancakes and this tofu scramble recipe pair perfectly with your morning coffee routine.

Common Mistakes to Avoid

After two years of making my own creamers, I’ve definitely made some mistakes. Here’s what to watch out for:

Don’t skip soaking nuts. I know it requires planning ahead, but unsoaked nuts never blend as smoothly. You’ll end up with gritty creamer and nobody wants that. If you forget to soak overnight, you can do a quick soak in hot water for 30 minutes—it’s not quite as good, but it works in a pinch.

Be careful with extracts and strong flavors. Peppermint, almond extract, and spices can quickly overpower your creamer. Start with less than you think you need and add more gradually. You can always add more, but you can’t take it back once it’s in there.

Over-blending oat milk makes it slimy. Seriously, this was my biggest oat milk fail. Thirty seconds of blending is plenty. Any more and you activate the starches in the oats, creating this weird gluey texture that’s basically unusable.

Cost Comparison: Homemade vs. Store-Bought

Let’s talk money because that’s honestly one of the main reasons I started making my own creamers. A typical bottle of fancy vegan creamer at the store runs about four to six dollars for 16 ounces. That might not sound terrible until you realize you’re going through two or three bottles a week.

Homemade cashew creamer costs me about three dollars per batch, and I get roughly 24 ounces. That’s half the price for more product. Oat milk creamer is even cheaper—maybe a dollar per batch since oats are super affordable. Even using pricey macadamia nuts, I’m still saving money compared to store-bought specialty creamers.

Plus, you’re getting way better quality ingredients. No guar gum, no gellan gum, no mysterious “natural flavors.” Just real food that you can actually identify. That peace of mind is worth something too.