Dishing Up the Dirt

Cashew Milk Lattes + More Nut & Seed Bread

If you follow me on instagram then you’ve probably noticed I’m a creature of habit. In spite of having a food blog and creating new recipes to keep things exciting on the website I tend to eat the same things day in and day out. At the moment I’m on a total toast and cashew milk latte kick. Every morning before heading out into the fields Taylor and I whip up these lattes and slice into another loaf of my favorite nut and seed bread. It’s our favorite farmers fuel before a long day at Tumbleweed.

If you haven’t made homemade cashew milk yet I encourage you to do so soon. I’ve recently turned my mom and dad onto the cashew milk train and they’re obsessed. It’s hands down the creamiest nut milk I’ve ever made and I prefer it to almond milk because of its consistency, sweetness and the fact that you don’t need to strain it.  Major bonus. It’s simple to prepare-just soak your nuts for a few hours (you can skip this part if you’re in a pinch) and blend with water in a high speed blender until smooth and creamy. Anyone can do it!

Anyhow, since we consume coffee like it’s water around these parts we’ve been switching things up and have started to experiment with homemade lattes. The result is nothing short of amazing and we’re completely hooked. These lattes are a great morning treat before we switch to a thermos of black coffee that we carry out into the fields with us. And yes, I’m aware we drink too much caffeine but a couple of farmers will do just about anything for extra energy and coffee is our thing. We can’t get enough!

The great news about these drinks is that you don’t need an espresso machine.  A coffee maker and bender is all that’s necessary. These lattes are sweetened with dates and are ready in less than 8 minutes. When paired with a slice of homemade nut & seed bread topped with peanut butter, banana, hemp seeds and a drizzle of maple syrup it really is the perfect morning.

Speaking of the nut & seed bread. It’s been awesome seeing all the photos on social media of your own loaves! I’ve gotten some really sweet emails, tweets and rad comments about how the bread has been a game changer in your houses too and that totally makes my day. We’ve made this bread TWELVE times now (I’m not even exaggerating) and I don’t plan on stopping anytime soon. We still prefer a rustic style bread from the local bakery for sandwiches but the nut & seed bread really makes the best toast. Anyhow, with that being said, a few people have commented that their bread crumbles when they slice into it. I’ve racked my brain trying to figure out what could be happening and I’ve updated the original recipe with a few tweaks that may help. Check it out here and please keep me posted!

Are any of you all total creatures of habit? Do you eat the same breakfast day in and day out? If so what’s your favorite? I’d love to hear what gets you out of bed in the morning. And hey, if you’re willing to switch things up I hope these homemade lattes and toast bring as much joy to your mornings as they do to ours. Cheers!

Cashew Milk Lattes

Prep Time: 5 minutes    Cook Time: 5 minutes    Serves: 2

Cashew Milk
  • 1 cup raw cashews soaked in water for at least 1 hour (not necessary to soak but recommended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon real maple syrup
  • 3 cups water
  • 1 1/2 cups cashew milk
  • 1 cup brewed coffee (preferably strong coffee)
  • 2-3 large Medjool dates, pitted and roughly chopped (skip this if you don't want any sweetener)
  • 1 teaspoon vanilla extract
  • pinch of ground cinnamon


  1. Drain the cashews from the soaking water and rinse under cold water. Place in a high speed blender with the rest of the ingredients for the milk and blend on the highest setting of your blender for 1-2 minutes or until the milk is smooth and frothy.
  2. In a small saucepan heat the 1 1/2 cups cashew milk with the dates and bring to a high simmer. Remove from heat and pour into the blender with the vanilla extract. Blend on high until the dates are pureed into the milk.
  3. Divide the coffee between two mugs and top each mug with the frothy milk. Sprinkle with ground cinnamon and enjoy.


*Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Store cashew milk in an airtight container in the fridge for 4 days. *Have fun in the kitchen.

Leave a Reply

4 thoughts on “Cashew Milk Lattes + More Nut & Seed Bread

  1. Katie says:

    Hi there! Love the recipe. Where did you happen to get the mug pictured? It’s beautiful!

  2. Akansha Agrawal says:

    Hi! Do you have an issue with cashew milk separating after heating? Mine gets clumpy and weird when I microwaved it!

  3. Emma says:

    Hey! Does the cashew milk work without the maple syrup as well? Just looking for milk replacement in my coffee but not into too sweet stuff (for example, I don’t like sweetened almond milk that much)

    1. Andrea says:

      Sure! Just leave out the sweetener! Enjoy

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