The best vanilla iced coffee made with creamy, non-dairy cashew milk. If you want coffeehouse-quality flavor with a healthier twist, this easy Vanilla Cashew Iced Latte is a perfect choice.
This post is sponsored. All thoughts and opinions are my own.
How do you make Vanilla Iced Coffee?
This dairy-free vanilla iced coffee uses one of my favorite plant milks: cashew milk. Cashews create a naturally sweet, thick milk that blends very smoothly, so you get a creamy, frothy texture without a lot of leftover pulp. That makes cashew milk ideal for lattes and iced coffee drinks.
I use a compact espresso machine for quick, consistent shots without grinding beans or pulling a whole pot. It’s ideal when you want a single cup and need great flavor fast. For this recipe I prefer a darker espresso capsule to complement the rich cashew milk.
An electric milk frother is a handy accessory if you enjoy frothy drinks. Many models can froth cold or hot milk and work well with plant-based milks, creating a velvety foam that finishes the latte beautifully. For kids, a steamed frothed milk “babyccino” is a fun treat.
This simple vanilla cashew milk comes together in three easy steps:
- Soak cashews in boiling water for about 20 minutes.
- Blend the soaked cashews with a vanilla bean, a date for natural sweetness, and cold water.
- Process until very smooth and frothy; strain if you prefer an extra-silky texture.
Because cashews blend so completely, straining is optional. I sometimes strain to remove tiny date bits and achieve an ultra-smooth milk, but either way the result is creamy and delicious.
The Perfect Vegan Latte for Summer
This vanilla cashew latte works hot or iced. I enjoy it hot when the weather is cool, but I switch to iced as soon as spring warms up. The iced version is especially refreshing and makes a great afternoon pick-me-up.
The homemade cashew milk is lightly sweetened with a date, giving a subtle natural sweetness without refined sugar or excess calories. Dates sit lower on the glycemic index than many sweeteners, so they’re a good choice if you want a coffeehouse-style treat with cleaner ingredients.
Make a batch of the vanilla cashew milk and keep it refrigerated — it yields enough for 3–4 coffees, so you’ll have quick iced lattes ready for the afternoon without waiting in line at a café.
Variations for Iced Vanilla Coffee
Vanilla pairs beautifully with coffee, and this base recipe adapts well to a few tasty variations:
- Add a tablespoon of cocoa powder to make an Iced Cashew Mocha.
- Stir in 1/2 teaspoon peppermint extract for a refreshing Vanilla Mint Iced Coffee (keep or omit the vanilla bean to taste).
- Use straight cashew milk without the vanilla for a classic, clean vegan iced latte.
Vegan Vanilla Iced Coffee
Ingredients
- 1 cup cashews
- 1 vanilla bean
- 1 medjool date or 3-4 small dates
- 2 cups cold water
- 4 espresso capsules
Instructions
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Boil water and pour over the cashews in a bowl. Let them soak for 20 minutes.
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Drain the cashews, then add them to a blender with the vanilla bean, date, and cold water. Blend until very smooth and creamy.
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If you prefer a silkier texture, strain the milk through a nut milk bag or cheesecloth.
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Brew espresso using your preferred machine and a dark or medium-dark capsule.
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Froth the cashew milk on the cold setting for iced drinks or heat and froth for hot lattes.
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Fill a glass with ice, pour the espresso over the ice, and top with frothy vanilla cashew milk.
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For a hot latte, pour heated, frothed milk over hot coffee instead.
Video
Notes
Nutrition
Other Iced Coffee Recipes:
- Vanilla Almond Latte, by Sunkissed Kitchen
- Cold Brew Coffee, by Sunkissed Kitchen
- Caramel Mocha Iced Coffee Concentrate, by Sunkissed Kitchen
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