Creamy Iced SunButter Latte (Dairy-Free!)

Name: Creamy Iced SunButter Latte (Dairy-Free!)
Prep time: 5 min
Total time: 5 min
Ingredients: 1-2 shots espresso (cooled); 1 tablespoon Sunbutter No Sugar Added Sunflower Seed Butter; ⅓ cup dairy-free half-and-half (or plant-based heavy cream); ⅓ cup plant-based milk; ½ teaspoon vanilla extract; 1 tablespoon maple syrup; Ice

This Creamy Iced SunButter Latte is a rich, nutty coffee-shop-style drink made with simple ingredients and a blended SunButter cream topping. It's cold, silky, and comes together in under 5 minutes for an indulgent yet nourishing morning coffee—Vegan, dairy-free, nut-free, refined-sugar-free, made only with plant-based ingredients, and perfect for anyone who loves a fancy latte without the coffee shop price tag.

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Creamy iced SunButter latte topped with thick whipped foam in a ribbed glass, served on a rustic wooden board. A jar of SunButter, plant-based milk, sunflower seeds, and a bright sunflower surround this dairy-free coffee drink for a cozy café-style presentation.

This iced latte is made with espresso poured over ice and plant-based milk, crowned with a thick, blended SunButter cream that slowly swirls down the glass. It's a nut-free take on a peanut butter latte with creamy, nutty richness, but without any dairy, peanuts, or refined sugar.

A creamy iced SunButter latte served in a ribbed glass with layers of espresso, dairy-free milk, and fluffy SunButter cold foam. The coffee is photographed on a rustic wooden board with a jar of SunButter, sunflower seeds, maple syrup, plant-based milk, and a bright sunflower in the background.

If you've ever ordered a peanut butter latte or an iced brown butter latte at one of those trendy coffee shops, this is my nut-free, dairy-free take, and honestly, I think it's better. The secret is blending SunButter with plant-based cream, vanilla extract, and maple syrup into a silky topping that acts like a built-in simple syrup and cold foam in one. Sunflower seed butter brings healthy fats and that deep, roasty flavor, no espresso machine skills required. If you're as hooked on creamy dairy-free drinks as I am, you'll also love my Iced Banana Cream Latte. It's perfect for slow weekend mornings, an afternoon pick-me-up, or anytime you want something a little extra.

This post is sponsored by SunButter - A company that aligns with The All Natural Vegan Mission. Thank you for supporting brands that make The All Natural Vegan Possible!

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Ingredients To Make This Creamy Iced SunButter Latte:
How To Make It:
Top Tips:
Variations And Substitutions:
Storage:
Equipment Needed:
Recipe FAQs:
More Amazing Dairy-Free Drinks To Try Next:
Creamy Iced SunButter Latte (Dairy-Free!)
Reviews

Ingredients To Make This Creamy Iced SunButter Latte:

A creamy iced SunButter latte with layers of espresso, dairy-free milk, and whipped SunButter foam served in a ribbed glass on a rustic wooden board. Sunflower seeds, a bright sunflower, and plant-based milk in the background complete this cozy dairy-free coffee scene.

Espresso: One or two shots, depending on how strong you like your morning coffee. No espresso machine? No problem, see the FAQs below for easy swaps.
SunButter: SunButter is made from roasted sunflower seeds, so it has all the creamy, roasty richness of a nut butter while being completely nut-free. It's packed with healthy fats and vitamin E, and it blends into the creamiest latte topping. It's the only sunflower seed butter I keep in my pantry. If you open a jar for this recipe, put the rest to work in my Double Chocolate Sunbutter Cookies.
Dairy-Free Half-and-Half or Plant-Based Heavy Cream: This is what gives the topping its thick, luscious, creamy texture. Coconut milk (the canned kind) works beautifully too.
Plant-Based Milk: Oat milk is my favorite here because it's naturally creamy, but almond milk, soy, or any non-dairy milk works. Even homemade sunflower seed milk, if you have leftovers!
Vanilla Extract: A splash rounds out the roasty SunButter flavor.
Maple Syrup: Just a tablespoon of pure maple syrup naturally sweetens the whole drink.
Ice: Lots of it, for that perfectly chilled sip.

See the recipe card for quantities.

How To Make It:

1. Brew the Espresso: Brew 1-2 shots of espresso and allow them to cool slightly.
2. Blend the SunButter Cream: Add the SunButter, dairy-free half-and-half (or plant-based heavy cream), vanilla extract, and maple syrup to a blender. Blend until smooth and creamy.
3. Build the Latte: Fill a glass with ice, then pour milk and espresso over the top.
4. Add the SunButter Topping: Spoon or pour the creamy SunButter mixture over the espresso and watch it swirl down.
5. Stir and Enjoy: Give it a good stir before drinking and enjoy!

Top Tips:

Cool the Espresso First: Hot espresso melts the ice instantly and waters everything down. Even a few minutes of cooling makes a difference.
Blend, Don't Stir: SunButter won't fully incorporate with a spoon; a quick blend is what creates that thick, pourable cream that floats on top.
Pour the Topping Last: For that gorgeous layered look, pour the SunButter cream slowly over the back of a spoon.

Variations And Substitutions:

Make It a Mocha: Blend a teaspoon of cacao powder into the SunButter cream for a chocolate-SunButter latte. And for colder months, try my Vegan Sunbutter Hot Chocolate.
Almond Butter Version: If nut allergies aren't a concern, almond butter works with the same method, though I prefer SunButter here because the roasted sunflower seeds give it a deeper, almost caramel-like flavor that nut butters just don't match.
Decaf or Coffee-Free: Swap the espresso for strong decaf, or use chai for a caffeine-light treat, like my Iced Pumpkin Chai Tea Latte.
Extra Sweet: Add an extra teaspoon of maple syrup or my 2-Ingredient Vegan Date Caramel if you like your lattes on the sweeter side.

A creamy iced SunButter latte topped with thick whipped foam in a ribbed glass, served on a rustic wooden board. Sunflower seeds, a sunflower, plant-based milk, and a jar of SunButter in the background create a cozy, dairy-free coffee scene.

Storage:

Refrigeration: The blended SunButter cream keeps in an airtight jar in the fridge for up to 3 days. Make a double batch, and you're set for the week.
Best Texture: Give the stored cream a quick shake or re-blend before using, as it thickens as it chills.
Freezing: Freeze leftover espresso in an ice cube tray! Coffee ice cubes keep your latte cold without watering it down.

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Equipment Needed:

Blender: For whipping the SunButter cream until completely smooth.
Espresso Machine or Moka Pot: For brewing the espresso shots.
Tall Glasses: For serving and showing off those pretty layers.

A creamy dairy-free iced SunButter latte in a ribbed glass, topped with thick whipped foam and served on a rustic wooden board. Plant-based milk, sunflower seeds, and a bright sunflower decorate the scene, creating a warm, cozy coffee shop aesthetic.

Recipe FAQs:

Can I make this without an espresso machine?

Absolutely! Strong brewed coffee, a moka pot, cold brew concentrate, or even instant espresso powder dissolved in a little hot water all work. You want about ¼ cup of strong coffee to stand up to the creamy topping.

What does SunButter taste like?

SunButter is made from roasted sunflower seeds, so it tastes rich, roasty, and slightly earthy, similar to peanut butter but with its own deeper flavor, and it's nut-free. In this latte, it reads as nutty and caramel-like, which is why it's such a perfect way to upgrade your coffee. If you're a peanut butter lover, you'll love it.

More Amazing Dairy-Free Drinks To Try Next:

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If you try this Creamy Iced SunButter Latte Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!