vegan milk, especially for coffee

I’m not totally vegan, although one day I think that I will be. Not going to get into all the details, but I will say that there are culinary obstacles that get in the way. One such obstacle for me was my delicious morning latte. Store bought plant milks do it for me not at all. Home made almond milk is too watery. Coconut cream tastes weird with coffee. I’m allergic to soy. For the longest time, nothing but organic heavy whipping cream or half & half floated my boat!
Then I saw a recipe online somewhere for a coffee creamer using coconut, dates, and cashews. I started playing with it and liked it quite a bit. I tweaked it a few times and finally came to today’s recipe. Now I keep coconut shreds, cashews, almonds and dates on hand, and in the evening, I check my milk supply. If I’m low, I’ll just soak up the needed ingredients and in the morning have fresh milk for my coffee.

To make this, you’ll need to visit the home depot or a paint store and pick up a couple of one gallon paint straining bags. For just a couple of dollars you’ll get the same product that the nut milk bag company sells you for much more. You can use these bags for any and all of your straining needs! Look at how happy my morning Joe with this creamy goodness makes me.


Makes 6-7 cups

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup coconut shreds 
  • 4 deglet noor dates or 2 medjool dates
  • 7 cups water

Soak the almonds, cashews, coconut and dates overnight or for a few hours with one cup of water. When you are ready to blend, put all into the blender and top it off so you have 7 cups total, with the nuts and dates. Blend on high speed until everything is pulverized. Place two strainers into a pitcher and pour the blended mixture into the bags. Doubling up the bags really helps. Squeeze with your hands until all that you have in the bags is pulp, and your pitcher is full of what looks conventional milk. Use as you would use any milk product, but especially in your morning coffee.

Cover and store in the refrigerator. It will last about 3 days.

Do what you will with the pulp. I’ve baked with it, and I’ve used it for compost.

Published by kirstingreen

professional mosaic artist, jewelry designer, cook, expressive arts therapy graduate student & teacher

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