Written by Kate Atrash
There are, in my humble opinion, few things more wonderful than an early morning cup of coffee with a healthy pour of half and half, so when I came across this recipe for cashew “lattes” (pinchofyum.com/cashew-coffee), I was skeptical. While other nut milks work really well in soups, baked goods, and smoothies, I’m not a huge fan of the way they separate—or taste--in coffee. And although cashews make a deliciously neutral base for homemade cookie dough balls (holy cow, these are terrific: http://www.thekitchn.com/recipe-chocolate-chip-cookie-dough-raw-bites-recipes-from-the-kitchn-201531), I’ve always kind of felt that they’re sort of boring and tasteless on their own. Imagine my surprise, then, when I experienced the magic that results when you mix these two unsuspecting ingredients together.
The original recipe calls for a bit of honey and a sprinkle of salt, and this combo is, no doubt, delightful. I try to avoid the sweet stuff early in the day, however, so I simply add a quarter cup of raw cashews to my trusty Ninja before pouring in 12oz of coffee, and then blend for about a minute. That’s it—seriously. It’s amazing! Life changing, even. And I love knowing that I’ve finally found a dairy-free substitute that doesn’t feel like a sacrifice.