Today: What's the secret to a creamy, frothy latte that dairy-free coffee fanatics can enjoy? Homemade nut milk.
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. I’m partial to my homemade cashew hemp milk because it doesn’t demand any straining (which some nut milks do); it’s as quick and as easy as throwing ingredients in a blender and giving them a whirl, and the results are amazingly delicious.
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.
2/3 cup cashews, soaked for at least 2 hours and drained
3 tablespoons shelled hempseeds
3 1/2 cups water
1/8 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons maple syrup
Photo by James Ransom
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