Dairy Free Cold Foam

The Story Behind This Recipe

I went dairy-free over three years ago, and one of the things I’ve missed the most is sweet cream cold foam with coffee. I worked as a barista all through high school and college before cutting out dairy, and cold foam was always my go-to order. Even now in 2025, it’s rare to find a dairy-free cold foam option at coffee shops—and when you do, it’s usually watery and disappointing. I’ve spent years trying to recreate that thick, rich, sweet cold foam at home, and I think I finally cracked the code. The secret? Cashew milk. Its mild flavor balances out the coconut cream without overpowering it, and it’s still rich in fat—so it doesn’t compromise the delicate, airy texture of the foam. The result is smooth, creamy, and seriously satisfying. Luckily, this recipe makes a big batch. So you’ll have enough to enjoy all week—or share (if you’re feeling generous).

Watch How It's Made

What You'll Need

• 1/2 cup raw cashews, soaked overnight
• 3/4 cup water (divided)
• Pinch salt
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup coconut cream

Let's Get Started

1. 1Soak your cashews overnight in water or boil them for 15 minutes ensure they soften and blend smoothly.
2. 2Rinse and drain the cashews, add 1/2 cup of water and a pinch of salt and blend with a high powered blender until creamy and no longer gritty.
3. 3Make your vanilla syrup by adding sugar, vanilla, and remaining 1/4 c water to a saucepan. Bring to a simmer, and let cool.
4. 4Combine 1/2 cup cashew milk, 1/2 cup coconut cream, and 2 tablespoons of vanilla syrup. Add another pinch of salt here if you like a salty foam!
5. 5Whip with an electric whisk until you get a thickened texture, and pour over your favorite coffee or matcha. Cheers!