Silk Almond Creamer contains high oleic sunflower oil and sunflower lecithin - both inflammatory seed oils that compromise the product's health benefits. This DIY version eliminates all seed oils, replacing them with nourishing coconut oil, while using organic almonds and natural sweeteners for a cleaner, more nutritious creamer.
Based on: Almond Creamer
· Makes approximately 32 servings (480ml total)
· Serving: 15ml (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Almond Creamer from Silk often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Almond Creamer may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Raw almonds
150g (about 1 cup) · Terrasoul Superfoods Organic Raw Almonds
Creates the rich almond base that provides natural proteins and healthy fats
Natural thickener that replaces synthetic gellan gum and creates smooth, creamy texture
Pure vanilla extract
3ml (about 1/2 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces artificial 'natural flavor' with real vanilla for authentic taste
Sea salt
1g (about 1/4 teaspoon) · Redmond Real Salt
Enhances flavor and helps emulsify the fats naturally
Filtered water
450ml (about 2 cups) · Home filtered water or spring water
Creates the liquid base for the creamer
Instructions
Step 1. Soak the almonds: Place 150g raw almonds in a bowl and cover with 2 cups filtered water. Soak for 4-8 hours at room temperature or overnight in refrigerator. This softens the almonds for smoother blending and removes enzyme inhibitors. After soaking, drain and rinse the almonds thoroughly under cold water.
Step 2. Warm the coconut oil: Measure 45g coconut oil into a small saucepan and gently warm over low heat until just melted (about 30-45 seconds). Don't overheat - you want it liquid but not hot, around 80-85°F. This ensures it blends smoothly without solidifying when mixed with cooler ingredients.
Step 3. Create the base blend: In a high-speed blender, combine the soaked almonds, 450ml filtered water, 80g cane sugar, and 1g sea salt. Blend on high speed for 90-120 seconds until completely smooth and creamy. The mixture should be uniformly white with no visible almond pieces. If using a regular blender, blend for 2-3 minutes and strain through cheesecloth if needed.
Step 4. Add emulsifiers and flavor: With blender running on medium speed, slowly drizzle in the melted coconut oil over 10-15 seconds to create a proper emulsion. Add the guar gum and vanilla extract, then blend for another 30-45 seconds. The guar gum must be fully dispersed to prevent lumps - the mixture should be completely smooth and slightly thickened.
Step 5. Strain and finish: Pour the mixture through a fine-mesh strainer or nut milk bag to remove any remaining almond particles. Press the pulp with the back of a spoon to extract maximum liquid. The finished creamer should be smooth, pourable, and slightly thicker than regular milk. Taste and adjust sweetness if needed.
Step 6. Storage and usage: Transfer to a clean glass jar or bottle and refrigerate immediately. The coconut oil will solidify slightly when cold, creating a rich, creamy texture. Shake or stir well before each use. Add 15ml (1 tablespoon) to 8-12oz coffee or tea. The natural fats won't curdle in hot beverages like some commercial creamers. Use within 5-7 days for best quality and flavor.
Storage
Store in refrigerator in glass container for 5-7 days. Shake well before each use as natural separation is normal. Coconut oil will solidify when cold but melts instantly in hot beverages.
Cost Comparison
Cost per serving (homemade)$0.10
Cost per serving (store-bought)$0.25
Savings60%
Initial investment in organic ingredients costs more upfront, but bulk buying creates significant long-term savings. The quality difference is substantial - no seed oils, no artificial additives, and superior nutrition from real almonds and coconut oil.