Most people who are contemplating going vegan worry that they'll miss cheese. Or yogurt. Or fish. I worried about coffee. Specifically, I worried about missing rich, frothy, piping hot lattes, and so far as I could tell, there wasn’t a perfect vegan version.
This all changed when I learned how to make homemade nut milks. Commercial nut and soy milks are great, don't get me wrong, but I think homemade nut milks beat them by a mile -- especially for recipes in which you're really aiming for a creamy texture.
This recipe calls for a mixture of cashew milk and espresso. If you don't have an espresso machine, you can use a 1:1 mixture of strongly brewed coffee and the cashew hemp milk instead -- you’ll still have a delicious café au lait on your hands.