If you want the creamy comfort of a latte, without using dairy milk, this recipe is for you. It’s made with just 3 ingredients, including coffee that you can brew at home, and it’s ready in less than 5 minutes with the help of your blender.
I gave up using real cream in my coffee a few weeks ago, and I’m not going to lie– I miss it. To the point that I’d almost give up drinking coffee… except for the fact that I love the taste. I also love the morning burst of energy that I get when I drink it, however temporary it may be. (If you’re more of a tea person, try this London Fog instead.)
Inspired by my 2-minute almond milk, which uses almond butter and water to make an instant dairy-free beverage, I wondered what would happen if I added a spoonful of nut butter directly to my coffee in a blender as a way of “cutting out the middle man,” so to speak. Why bother blending together nuts and water to make nut milk, when you can simply blend together coffee and nuts to make a creamy coffee?
I figured the coffee flavor I love wouldn’t be as diluted this way, and I was right.
I used cashew butter at first because it was already out on my counter, but almond butter works equally as well. (I think I might prefer the almond flavor!) Both become quite creamy when blended with liquid, so use whichever you like best.
I added a pitted Medjool date for sweetness, as well, but that’s optional. I think 1 date gives it a really nice, mild sweetness with an emphasis on the coffee flavor, and 2 dates makes it taste closer to a coffee house vanilla or caramel latte. (Still not as syrupy-sweet as those, though.)
I hope you’ll enjoy this easy option for an easy & affordable vegan latte the next time you’re in the mood for one.
Instant Vegan Latte
Ingredients
- 1 cup hot brewed coffee
- 1 teaspoon almond butter (or cashew butter)
- 1 medjool date , pitted (or more to taste)
Instructions
- Combine the coffee, cashew butter, and date in a blender and blend until creamy. Taste and add another date, if you'd like something sweeter.
- If you use a high-speed blender, you can pour this mixture directly into your cup and serve right away. If you use a standard blender, you may want to pour the mixture through a fine mesh sieve to strain out any random pieces of date that the blender may have missed.
Nutrition
Calories: 97, Fat: 2g, Carbohydrates: 19, Fiber: 1g, Protein: 1g
Recipe Notes:
- I imagine you could use any nut butter you like for this recipe, so feel free to try it with almond butter or even tahini, if you need a nut-free option. (Maybe oats would even work?)
- I like a little sweetness to my latte, but you can leave out the date if you prefer.
- For a cold latte, use cool coffee and then pour this mixture over ice to serve.
- If you don’t have cashew butter, try Pinch of Yum’s version of Cashew Coffee, using whole cashews and honey.
As always, if you try something different with this recipe, please leave a comment below letting us know what you tried! We can all benefit from your experience.
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Reader Feedback: Are you a coffee drinker? How do you serve your coffee? (And if you love the flavor of coffee as I do, you MUST try this coffee smoothie. It’s life-changing.)
Hi Megan- I love all your recipes. Thank you. I’d love to try this. Although I love coffee I find my body reacts quite badly to it. I just wondered whether you have any problems with coffee or do you drink a certain type?
Thank you
Every now and then I feel like coffee gives me anxiety, so I’ll occasionally cut it out. I only drank decaf for the last 5 years, and then I started drinking caffeinated again when I had crazy book deadlines this year. The caffeinated stuff can definitely affect me if I drink too much, so I just make sure I never drink more than one a day, and I have to be willing to switch back to decaf when I feel my body getting too anxious. I drink an organic French Roast coffee at home, but I’m not sure if that feels any different to my body than the occasional Starbucks, so I’m not sure that makes a difference or not. My brother really likes the Bulletproof brand coffee, but I haven’t tried that myself.
I’m doing an elimination diet to try to pinpoint some food sensitivities…and I needed an alternative to my traditional coffee. This was perfect! I am testing for tree nuts so I replaced the almond butter with coconut butter. Blended beautifully! Thank you!
This is GENIUS!!!!
I added cacao on mine and used peanut butter. I had this favorite coffeeshop back home which serves tablea (cocoa) peanut butter coffee. And this came close 🙂
Oh wow, this hit the spot. I used tahini paste and 1 date and it was plenty sweet for me. Thanks for another delicious satisfying recipe. 🙂
This is THE BEST non-cream option I’ve had! I’ve made coffee with cashew cream before but it would always separate and my coffee would be gross after a few minutes. This option worked beautifully! I made 24 oz of coffee so I used 2 teaspoons of cashew butter and 4 dates. Next time I can get away with 3 but the richness and sweetness was to die for!!!
Just made this using cashew butter and a tablespoon blackstrap molasses because I was having horrible cramps. Even it it doesn’t help with the cramps it was still a delicious treat. Thanks Megan.
Used almond butter and it was great!
I didn’t have cashew butter on hand and improvised using raw cashew nuts (handful to thickness desire) and 2 mejool dates…yumminess ensued. Thank you!
Absolutely delicious!!
I have a sever allergy and would not be able to use any nut butter or almond butter so I am wondering what other options there may be. I know you said oats as an option but I am just curious as if there are others in addition to using rice milk because I am not able to use almond milk? I would appreciate any feedback.
Thanks a bunch!
You’re a genius! So simple and so delicious. After years of no dairy, I learned to drink my coffee black because nut milks just don’t work. This is fabulous! Thank you.
So glad you enjoyed it!
Very skeptical, but it’s totally delicious! I used 2 mugs of coffee with almond butter and date. Thanks!!! So much better than using store bought almond milk.
This is incredible! so creamy – and I just did mine with Teacino and it is just as delicious and sans caffeine and bonus healthy herbs!
I drink this every morning, it was a game changer for me! I’m going to try the almond butter next as I usually do cashew because It might be creamier. I wish I could meet you while in Tampa, I’m not far from there! Have fun!
So this has seriously changed my life! I was using oatmilk (barista edition)when I made my morning latte, and began feeling uneasy about the ingredients I was putting into my body everyday…the thickening agents…:( I was quite skeptical because I was obsessed with my lattes, but now I have this everyday (I make an americano and then blend it with cashew butter and sometimes half of a date)! It is CREAMY, SATISFYING, and DELICIOUS! Best of all, I feel great about what is going into my body now! Thank you Detoxinista!
This was so good iced! I have been trying for a while to figure out how to kick my creamer habit. I believe this will do it!
Wow, this coffee drink is soooo good! And, super easy too!
This was surprisingly really yummy, though so simple. I also used peanut butter, because I didn’t have any almond butter. I used 4 deglet noor dates because I didn’t have any medjool dates. But it was really nice and simple, and took care of my coffee craving. Thanks!
So normally I put 2 tbsp of natural bliss sweet cream creamer in my Purity coffee. I was afraid this wouldn’t cut it. And I actually didn’t even put the nut butter. This is absolutely delicious! I can finally cut the creamer and still have my coffee! Thanks so much! I was skeptical but it works!
Every recipe I have tried of yours so far I have LOVED, not liked, LOVED! This latte is the perfect portions of the ingredients. I didn’t change a thing. Thanks so much for sharing your healthy recipes with us.
So good, tastes just like a coffeehouse latte! Today I added some hazelnut flavoring to match my favorite latte. Thank you for this recipe!
Wow. This is delicious, and so simple to make! Thank you, thank you, thank you for this recipe!!
Just made this for two – double the recipe but kept one date because we don’t like too much sweetness. It is GREAT! Creamy,rich, with a subtle nuttiness and none of the bloating and heaviness that comes with milk or cream.
Thanks for posting!
Easy, healthy, delicious! Thanks!
Made this today with Caf-Lib the uncoffee since I have acid reflux. It turned out delicious! Thank you so much for the recipe. 🙂
I loved this on a snowy day!!
Omg I just made this and it’s AMAZING! I can’t believe I can have lattes at home this easily.
Hands down, one of my favorite coffee recipes!!! Thank you Megan!
I drink this EVERY morning. I use about 12 cashews and 2 dates. Sometimes a dash of vanilla. Thanks Megan for a great coffee!!
I’ve been trying to switch to non-dairy creamers but they have so many other ingredients in them I don’t like. I tried this and LOVE it and now it’s my daily morning drink! I miss it when I’m traveling. Thanks for the excellent dairy-free (and not processed food) latte!
This was so good!!! Thank you so much, I didn’t have cashew butter so I used raw cashews and and extra dae. My mind is blown, I can’t wait to use other combinations in the future!
Does I need to use raw almond butter? I only have roasted.
It doesn’t have to be raw; it will just change the flavor slightly. I’d try it and see how you like it!
Best vegan latte ever. Love how simple and easy it is to whip up. I feel I can finally say good bye to my coffee cream.
Following another commenter I just threw 10 cashews directly into the blender with the coffee. Amazed by the result: so much better than the barista oatmilks… most of them tend to mask the coffee flavour whereas this method enhances it – at least it does without the dates as I don’t use any kind of sweetener in coffee. Thanks for another winner Megan. 🙂
And today with cashew butter it was even better – adding the 5 stars I forgot yesterday!
I’m so glad you enjoyed it, Jiji. Thanks for leaving the comment and star rating; I really appreciate it!
I’ve made this a bunch of times, it is simple and really good – like all of Megan’s recipes!