Vegan Salted Caramel Latte
A simple vegan salted caramel latte that's made in the blender. This vegan latte is sweetened with dates and made creamy with cashews. It's a nutritious and delicious cozy fall drink.
- 1 1/2 cup brewed coffee (see notes)
- 1/4 cup canned coconut milk, low-fat
- 2 Medjool dates, pitted
- 2 tablespoons cashews, raw or dry roasted, unsalted
- 1/2 teaspoon vanilla extract
- Small pinch of fine grain sea salt
Prepare your coffee using your preferred method (see notes).
Add all the ingredients, including the warm coffee, in a high-speed blender. Blend until creamy, about 30 seconds. Serve immediately.
You can prepare your coffee using your method of choice. I prepare it either with a French press or I make a long shot espresso using an espresso machine until I get 1 1/2 cup.
You can use plain oat milk instead of coconut milk if preferred.
This recipe works best with a strong blender, such as a Vitamix or Blendtec. If you have a weaker blender, you might have cashew and date pieces left in your latte. Instead, you can replace the dates with maple syrup to taste and the cashews with 1-2 tablespoons of cashew butter. This will affect the flavor, but it does result in a good, creamy vegan latte.
Be careful when removing the lid of your blender as there will be some steam.
Feel free to add more or less dates to adjust the sweetness. The dates do add a caramel-like flavor. I strongly encourage using Medjool dates for the best results, however, regular dates will work too. Simply add more to taste.