Soybean products are rapidly becoming the preferred alternative to dairy. They are high in protein, low in fat, and easier to digest for those who are lactose-intolerant. Soy products are also low in cholesterol and preferred by many health-conscious people. While soy milk is easy to find, sometimes soy creamer for coffee is not. With the right ingredients, you can make your own at home to have on hand.

Pour 1/8 cup of the plain soy milk into the blender. Blend for five seconds to aerate the milk.

Remove the top of the blender and pour in 1/8 cup of vegetable oil.

Blend soy milk and oil mixture on high until mixed.

With the blender still on, carefully remove the top from the blender and slowly stream in the last 1/8 cup of oil.

Bring the blender speed down to a medium level and slowly stream in the syrup and vanilla. Optional: add in the cinnamon for cinnamon creamer, almond extract for almond creamer, or caramel syrup for caramel creamer.

Bring the speed of the blender to medium-high. Open the compartment in the blender top and slowly drip the remaining 1 cup of soy milk into the blender.

Remove the creamer from the blender, pour into a container with a lid, and place in your refrigerator. This should keep for two weeks. Shake vigorously if it settles or separates.


  • If you want a really thick creamer, you should boil the remaining 1 cup of soy milk with a 1/2 teaspoon of cornstarch. Let cool and then drip into the blender in Step 6.