Homemade Unsweetened Almond Cream

Thick pure tasting almond cream...great for coffee, soups, and more!

Homemade Unsweetened Almond Cream In A Jar

Almond cream can be a delicious alternative if you like a little cream in your coffee. It’s also wonderful in soups that call for cream, as well as many other recipes. Coconut milk is another nice alternative ingredient for coffee creamer, cooking, and baking. But you definitely can taste a coconut flavor. If you want a pure tasting, thick, creamy drink, this should satisfy! And it’s easy to make!

One item to note is that the almonds should be raw and of good quality. Getting them in bulk can also help the budget, as most nuts tend to be high in price. Soaking almonds is optional. I find that the cream tends to be thicker when almonds have not been soaked.

The process to making homemade unsweetened almond cream is very similar to making almond milk, but the additional amount of almonds makes your cream, well–creamier!

Homemade Unsweetened Almond Milk nuts in blender

How to Make Homemade Unsweetened Almond Cream

All you need to do is blend together the water and almonds, pour it in a bowl through a nut bag, and thoroughly squeeze the nut bag until all the liquid is strained. And there you have smooth, creamy, delicious almond cream.

Homemade Unsweetened Almond Cream squeezing nut bag

If you like additional flavor, you can add 1-2 dates for sweetness or 1 teaspoon of vanilla extract before blending the almonds.

Using a canning jar for storage is a nice option. Just make sure your container is solidly sealed. And enjoy in the refrigerator for up to one week!

Homemade Unsweetened Almond Cream Stored In A Jar

Homemade Unsweetened Almond Cream In A Jar

Homemade Unsweetened Almond Cream

Thick pure tasting almond cream...great for coffee, soups, and more!
Prep Time 10 minutes
Soaking Time-optional 4 hours
Total Time 4 hours 10 minutes
Course Beverages
Cuisine American
Servings 8
Calories 29 kcal


  • 1 High-powered blender
  • 1 Nut bag


  • 1 1/2 cups almonds
  • 4 cups water preferably filtered


  • Soak almonds in water in a medium bowl for a minimum of 4 hours. Drain and rinse the almonds.
  • Place fresh water in a high-powered blender and add the almonds. Blend for 2 minutes.
  • Pour ground almond water through a nut bag into a large bowl. Squeezing the top of the nut bag together so the liquid doesn't escape, gently press around the bag to squeeze out the almond milk. Continue squeezing the nut milk bag until all the liquid has released and the nut bag is only filled with the ground almonds.
  • Pour into an air-tight container and store in the refrigerator for up to one week. Shake before use.


The almond pulp can be reused! Place on a baking sheet and put in the oven for 2 hours at 200F, stirring every 30 minutes. Let cool completely. Once cooled, blend in a food processor to a powder. Store in an air-tight container for up to one month. Use the almond meal for all kinds of recipes!
If you like a little sweetness in your almond milk, add 2 dates to your almonds and water before blending. And if you like additional flavor, add 1 teaspoon vanilla extract.


Serving: 0.5cupCalories: 29kcalCarbohydrates: 1gProtein: 2gFat: 3g
Keyword almond cream, almonds, nondairy beverage
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