Go Back
+ servings
Two frosty glassed of iced vanilla coffee with a foamy top.
Print Recipe
4.67 from 3 votes

Vegan Vanilla Iced Coffee

A delicious vanilla cashew iced latte made with a homemade vanilla cashew milk. Enjoy this drink hot or iced!
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Drinks
Cuisine: American
Servings: 4 coffees
Calories: 197kcal


  • 1 cup cashews
  • 1 vanilla bean
  • 1 medjool date or 3-4 small dates
  • 2 cups cold water
  • 4 Nespresso Cosi Espresso Capsules


  • Boil water, and pour over cashews in a bowl. Allow to soak for 20 minutes.
  • Add soaked and drained cashews, whole vanilla bean, Medjool date, and water to a blender, and process until very smooth and creamy.
  • If desired, the milk can be made even smoother by filtering through a nut milk bag or a piece of cheesecloth. 
  • Prepare coffee by adding a Nespresso Cosi Espresso capsule to the Nespresso Essenza Mini machine, and brewing a shot of espresso.
  • Use the Aeroccino to froth the milk on the cold setting.
  • Pour espresso over ice, and then add frothy vanilla cashew milk.
  • If preparing hot, use the Aeroccino to heat and froth the milk, and pour over hot coffee.



Allergen Information: This coffee contains cashews (tree nuts).


Calories: 197kcal | Carbohydrates: 14g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 3mg | Potassium: 254mg | Fiber: 1g | Sugar: 5g | Calcium: 16mg | Iron: 2.2mg