Homemade Vegan Coffee Creamer Recipe (With Several Flavor Options!)

This Homemade Vegan Coffee Creamer Recipe has a rich, creamy texture, mixes perfectly into coffee, and is very easy to make! It’s also easy to customize with just about any flavor you can dream up, such as vanilla hazelnut, almond joy, maple cinnamon, etc.

If you’re a coffee drinker and you like creamer in your coffee, and maybe you’re looking for something a little healthier that your taste buds won’t know is healthier, you will love this.

Developing this recipe took some patience, probably more than you’d guess because the end result is so simple.

I have to admit, while I love coffee, normally I’m not a huge creamer person. I like to be able to actually taste the coffee in my coffee, instead of flavorings. I’m more of an espresso or sometimes a cappuccino kind of girl than a latte lover.

Of course when I get a latte craving there is nothing else that will do, and a latte – any latte, hot or iced – is all about flavorings (hello homemade pumpkin spice and gingerbread). But I tend to think of lattes as more of dessert than coffee.

Bottom line, I have really been enjoying this creamer as a nice break from my routine cup of coffee. I add about 1 to 2 tablespoons of creamer per cup of coffee and it’s perfect for me.

Easy Homemade Vegan Coffee Creamer Recipe

Because I wanted to keep this creamer recipe vegan, I decided to use coconut milk instead of heavy cream for a rich texture and taste. The biggest challenge was coming up with a creamer that didn’t leave your cup of hot coffee with a thin film of coconut oil on top (no one wants that).

I tried several methods and found that the key to making this creamer is to first cook the coconut milk down to Vegan Sweetened Condensed Milk. I’m sure there’s a wonderful scientific explanation for it! However, what I know is that using this method results in perfect coffee creamer.

This Vegan Coffee Creamer is thick, rich, super indulgent-tasting, and blends well into coffee with no pool of coconut oil on top!

Flavor Options for Homemade Vegan Coffee Creamer

This recipe is for Vanilla Hazelnut Coffee Creamer, but sky is the limit when it comes to different flavor ideas! Here are a few flavor profiles I tested and enjoyed; each is based on the recipe below, but with a few tweaks:

• Caramel-Almond: Omit hazelnut flavoring; add 1 teaspoon caramel extract and 1 teaspoon almond extract.
• Almond Joy: Omit hazelnut flavoring; add 1 teaspoon coconut extract, 1 teaspoon almond extract, 1 1/2 tablespoons unsweetened cocoa powder, and 1 additional packet stevia.
• Maple Cinnamon: Omit hazelnut flavoring; add 2 teaspoons maple extract and 1 tablespoon ground cinnamon.
• Pumpkin Spice: Omit hazelnut flavoring; add 3 tablespoons pumpkin puree, 2 teaspoons pumpkin pie spice, and 1 additional packet stevia.
• Peppermint: Omit hazelnut flavoring; add 1 to 2 teaspoons peppermint extract (depending on how strong your extract is).
• Butterscotch: Omit hazelnut flavoring; add 2 teaspoons butterscotch extract.
• Coconut: Omit hazelnut flavoring; add 2 teaspoons coconut extract.

Vegan Coffee Creamer FAQs

What Kind of Plant-Based Milk Can I Use to Make Vegan Coffee Creamer?

When you’re making the Vegan Sweetened Condensed Milk part of this recipe, you should use canned full-fat unsweetened coconut milk to get the right texture.

However, when you’re making it into Vegan Coffee Creamer, you can use almond milk (like the recipe below says), or swap out almond milk for of the following plant-based milks:

• Hemp milk
• Soy milk
• Oat milk
• Cashew milk
• Hazelnut milk
• Rice milk
• Flax milk

What Vegan Sweeteners Can I Use to Make Vegan Coffee Creamer?

There are two sweeteners used in this Vegan Coffee Creamer Recipe: 1) maple syrup (used to make Vegan Sweetened Condensed Milk), and 2) stevia.

Instead of maple syrup, you could use agave nectar.

In place of the stevia, you can substitute with another sweetener of your choice, such as sugar. If you’re using sugar, I’d start with about 2 teaspoons, but of course this can be adjusted to taste.

What Can I Use Coffee Creamer for Other Than Coffee?

The uses for this creamer don’t end at coffee! Here are a few more ideas:

• Instead of milk in a muffin recipe (reduce the sugar in the muffin recipe by 3 tablespoons)
• As a base for smoothies
• Drizzled on a bowl of oatmeal

More Dairy Free Drink Recipes:

• Spiced Chamomile Tea Latte Recipe
• Instant Vegan Latte
• Sweet Potato Spice Latte
• Keto Sangria Mocktail
• Strawberry Chia Seed Iced Green Tea

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Print

Pin

Rate

Homemade Vegan Coffee Creamer Recipe

5 from 1 vote

By: Faith Gorsky

Prep TimePrep Time: 5 minutes minutes

Yields: 20 servings

This Homemade Vegan Coffee Creamer Recipe has a rich, creamy texture, mixes perfectly into coffee, and is very easy to make! This recipe is for Vanilla Hazelnut Coffee Creamer, but sky is the limit when it comes to different flavor ideas.

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Email Me This Recipe *

Plus you'll be the first to get new recipes and tips.

SEND IT

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• ▢ 1 cup Vegan Sweetened Condensed Coconut Milk cooled slightly (about 1 batch)
• ▢ 1 1/2 cups plain unsweetened almond milk or plant-based milk of choice
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 teaspoons hazelnut extract
• ▢ 1 packet stevia/erythritol blend or more to taste

US CustomaryMetric

Instructions

 

• Combine all ingredients in a blender and blend until smooth.
• Store in an airtight container in the fridge for up to 3 weeks.

Notes

• Net Carbs: 2g per serving (2 tablespoons)
• This recipe makes about 2 1/2 cups of Vegan Coffee Creamer. Each serving is 2 tablespoons for a total of 20 servings.
• Instead of the stevia in this recipe, you can substitute with another sweetener of your choice, such as sugar. If you’re using sugar, I’d start with about 2 teaspoons, but of course this can be adjusted to taste.

Flavor Options for Homemade Vegan Coffee Creamer

This recipe is for Vanilla Hazelnut Coffee Creamer, but sky is the limit when it comes to different flavor ideas! Here are a few flavor profiles I tested and enjoyed; each is based on the recipe below, but with a few tweaks:

• Caramel-Almond: Omit hazelnut flavoring; add 1 teaspoon caramel extract and 1 teaspoon almond extract.
• Almond Joy: Omit hazelnut flavoring; add 1 teaspoon coconut extract, 1 teaspoon almond extract, 1 1/2 tablespoons unsweetened cocoa powder, and 1 additional packet stevia.
• Maple Cinnamon: Omit hazelnut flavoring; add 2 teaspoons maple extract and 1 tablespoon ground cinnamon.
• Pumpkin Spice: Omit hazelnut flavoring; add 3 tablespoons pumpkin puree, 2 teaspoons pumpkin pie spice, and 1 additional packet stevia.
• Peppermint: Omit hazelnut flavoring; add 1 to 2 teaspoons peppermint extract (depending on how strong your extract is).
• Butterscotch: Omit hazelnut flavoring; add 2 teaspoons butterscotch extract.
• Coconut: Omit hazelnut flavoring; add 2 teaspoons coconut extract.

Nutrition

Serving: 2tablespoons | Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 27mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Drinks

Cuisine: American

Keyword: Coffee Creamer Recipe, Vegan Coffee Creamer

Share it with me on Instagram and leave a comment to let me know your thoughts!

Rate this Recipe Pin Recipe Share Recipe

This post was first published on An Edible Mosaic on March 29, 2013. I updated it with more information on January 22, 2021.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Meet Faith