By Grace Gavilanes
Feb 14, 2015 @ 1:37 pm
Courtesy of Food52

Below is an excerpt from “A Vegan Nut Milk Latte for Coffee Enthusiasts,” which originally appeared on Food52. Read the full story at

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.

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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.

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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.

For the full how-to, check out "A Vegan Nut Milk Latte for Coffee Enthusiasts" on Food52.