Vegan Iced Coffee

June 12, 2017

This is the most incredible vegan iced coffee using almond milk and dates. This delicious creamy dairy-free paleo iced coffee will blow your mind!

The Most Incredible Vegan Iced Coffee

Javaholics, this vegan iced coffee using almond milk and dates will rock your world.

Many of you living a dairy-free lifestyle have been writing to me for a very long time begging for a vegan iced coffee recipe. I’ve been reluctant to post a dairy-free iced coffee recipe on the site as I’m not a coffee drinker, so I thought there was no way I could offer up a respectable iced coffee recipe that would satisfy discerning coffee aficionados.

But, then I thought, I cook with coffee all the time, and create awesome coffee-flavored desserts (check out my chocolate espresso cake, it’s epic!), and so how is that any different? How hard could this be? I mean…..really…

So, I mustered up the courage to bury my coffee inadequacies, and seeing as I felt hopelessly ill-qualified to effectively judge the quality of an iced coffee (seeing as I had never had an iced coffee in my entire life) I embarked on a rather involved (and slightly OCD) reconnaissance mission. I went to my local Starbucks, Peets, Aroma Cafe, and many other cafes in the greater Los Angeles area to sample the iced coffee offerings.

First, let me say that I felt like an alien entering a secret club where I didn’t speak the language ordering at a Starbucks, where I was greeted by an over-refreshed millennial who sounded like she’d sucked on a helium balloon asking me questions about my coffee order that the guy foaming up the lattes had to translate to me as the other patrons in the line started rolling their eyes and pointedly looked at their phones and watches frustrated that I “didn’t know what I was doing.”

After declining the whipped cream, double foam, caramel syrup, vanilla syrup, extra shot of coffee, and some other stuff I didn’t understand, I settled on a plain coconut milk iced coffee made for “Ted” that was pretty underwhelming. Perhaps I should have accepted the high-fructose-corn-syrup-filled extras?

The med student working the line at Peets was a little more patient with me (I learnt my lesson and did not visit during the breakfast rush), and suggested I try adding a little bit of foamed coconut or soy milk. The texture and mouth feel was nice, but, the bitterness of the coffee blasted my bliss. Or maybe I just don’t know what good coffee tastes like.

At another cafe, I decided to go for all of the extras, and I wouldn’t wish this sickly surprise on anyone. A thin watery concoction at another location left me wanting for something better. Disappointed and desperate, I decided to throw caution to the wind, and just make an iced coffee that I liked the taste of. (What a novel thought.)

And, here’s what I discovered: It is really easy to make an incredible iced coffee: Almonds, water, dates, vanilla, salt, coffee, and ice. Done….and Yum! (Well, I think this recipe is incredible. But, you tell me by trying it and leaving a comment.)

This vegan iced coffee recipe serves two, but I admit I drank the entire thing myself, and would have been happy to have more. This recipe is rich, creamy, and not too sweet. But, add more coffee and sweetener to your preference.

I kept this vegan iced coffee simple and refreshing, but another day I wouldn’t say no to a dollop of whipped coconut cream and some shaved chocolate….just sayin….

Hello, my name is Tess, and I’m a coffee convert.


Dairy-Free Iced Coffee

This vegan iced coffee is rich, creamy, super delicious, and so easy to make. You’d never know it’s dairy free!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Author Tess Masters



  1. To soak your almonds, place the nuts in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1/4 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 12 hours. (For more information on soaking read here.)
  2. Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the almonds several times to remove the anti-nutrients and enzyme inhibitors. 
  3. Throw the rinsed almonds, clean filtered water, and dates into your blender, and blast on high for 30 to 60 seconds, until the nuts and dates are completely pulverized. 
  4. Pour the mixture into a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the almond pulp aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub. 
  5. Rinse your blender container, and pour the strained milk back into the container. Add the espresso, vanilla, and salt, and process for a few seconds on high until well combined. Add additional coffee and vanilla to taste. 
  6. Pour over ice cubes, and enjoy. 

Recipe Notes

*Soak almonds for 8 hours. See Instructions
**For sugar-free, substitute 1 1/2 tablespoons powdered birch xylitol + 1/4 teaspoon alcohol-free liquid stevia for the dates to make this anti-inflammatory, alkaline, unsweetened, and suitable for diabetics. 

***If you don't want to make your own almond milk, replace the 1 cup of almonds and 3 cups of filtered water with 3 1/2 cups unsweetened almond milk. 

Photo by Trent Lanz; styling by Alicia Buszczak