Dairy-free Cashew Milk Latte

In Dairy-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

Homemade dairy-free cashew milk latte is a delicious alternative to expensive coffee shop beverages – not to mention much kinder on your pocket book.

Made with freshly made cashew milk and strongly brewed coffee, enjoy it plain or get creative with your favorite sweetener including, honey, agave nectar, coconut sugar,vanilla or almond flavoring, and top it with a drizzle of caramel or a dusting of cinnamon.

For an iced latte, simply make the latte as directed, fill a glass with ice, top it with the latte and stir.

You can also use cashew milk in smoothies, breakfast cereals, and other coffee drinks. Cheers!

I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook

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Dairy-free Cashew Milk Latte Yum
Dairy-free Cashew Milk Latte is a deliciously healthy alternative to both cold and hot coffee drinks. Sweeten it with honey, agave nectar, vanilla, or your favorite flavors.
Course Beverage
Cuisine American
Keyword dairy-free
Prep Time 5 minutes
Passive Time 10 minutes
Servings
servings
Course Beverage
Cuisine American
Keyword dairy-free
Prep Time 5 minutes
Passive Time 10 minutes
Servings
servings
Instructions
  1. Soak the almonds in water in a small bowl for 10 minutes. Drain, rinse and transfer to a high-speed blender.
  2. Add 4 cups of filtered water and dates and blend on high for 30 seconds.
  3. Transfer milk to a container and refrigerate unused milk for 2 to 3 days.
  4. Heat 1 1/2 cups cashew milk in a small pan over low heat just until it begins to simmer. Cashew milk will burn if it is overcooked. If you want your latte sweetened, add 2 tablespoons of honey, agave nectar, syrup, or the sweetener of your choice.
  5. Fill a mug half way with freshly brewed coffee. Fill the mug to the top with the heated cashew milk.
  6. Top with cinnamon, coconut sugar, or enjoy as it is.
Recipe Notes

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

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