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Cashew Milk Latte

Homemade cashew milk blended with coffee, dates, vanilla, and cinnamon. Ready in under 8 minutes — no espresso machine needed.

5 min prep · 5 min cook · 10 min total · 2 lattes
Quick

Adapted from Dishing Up the Dirt

Ingredients

lattes
  • 1 cup raw cashews, soaked in water 1+ hour (skip soak if pressed for time)
  • 3 cup water (for the cashew milk)
  • 1 tsp vanilla extract (for the cashew milk)
  • 1 tsp real maple syrup
  • 1 cup brewed coffee (preferably strong)
  • 2 large Medjool dates, pitted and roughly chopped (omit for unsweetened)
  • 1 tsp vanilla extract (for the latte)
  • 1 pinch ground cinnamon, to finish (to taste)

Steps

  1. Make the cashew milk. Drain and rinse the soaked cashews. Add to a high-speed blender with the water, vanilla, and maple syrup. Blend on the highest setting for 1–2 minutes until smooth and frothy. No straining needed.
  2. Heat with dates. In a small saucepan, heat 1½ cups of the cashew milk with the dates and bring to a high simmer.
  3. Blend the milk. Pour the hot milk back into the blender with the second teaspoon of vanilla. Blend on high until the dates are fully pureed in.
  4. Assemble. Divide the coffee between two mugs. Top each with the frothy date-cashew milk. Sprinkle with cinnamon.

Notes

  • Cashew milk yield. This makes ~3½ cups of cashew milk — more than the lattes need. The leftover keeps 4 days in the fridge in an airtight container and works in smoothies, oatmeal, matcha, or just on cereal.
  • Skip the dates if you don’t want sweetener — the cashew milk itself is already gently sweet from the maple syrup.
  • The author treats this as a guide — adjust dates, vanilla, and cinnamon to taste.

My Notes

(your own tweaks go here)

drinkbreakfastcoffeevegandairy-freeno-cook