heathy cookbooks


Instant Vegan Latte

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.

vegan latte recipe

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. (My son has been waking me up at 5:30am every day, so I need that extra boost right now!)

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 in this case because it was already out on my counter, but I have a feeling almond butter would work equally as well. Both become quite creamy when blended with liquid!

blender coffee

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 still 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.

vegan latte

5 from 6 votes
vegan latte recipe
Instant Vegan Latte
Prep Time
5 mins
Total Time
5 mins

This creamy vegan latte is made with just 3 ingredients, using coffee you can brew at home. It's naturally sweetened and dairy-free.

Course: Drinks
Cuisine: Italian
Keyword: cashew butter, coffee, latte, vegan
Servings: 1
Calories: 97 kcal
  • 1 cup hot brewed coffee
  • 1 teaspoon cashew butter
  • 1 medjool date , pitted (or more to taste)
  1. 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.

  2. 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.

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.

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.)

This vegan latte recipe is made with just 3 ingredients, using brewed coffee you can make at home. It's naturally dairy-free and is ready in minutes using your blender! Sweetened with dates, if you like a lightly sweetened latte. #coffee #veganlatte

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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

    Megan Gilmore

    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.


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!!!

Elizabeth santos

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!

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