If you’re a reformed dairy lover, or simply want to go plant-based, finding a milk alternative that tastes similar to cow’s milk can be hard to find on store shelves without the premium price. This creamy dairy alternative is inexpensive and easy to make. Done in about 10 minutes without additives or hidden ingredients.
The problem with most commercial dairy alternatives is that they contain additives for flavor, and many stabilizers to keep them from separating on the shelf. Most of the time, you’re paying more for those additives, than the main ingredients used to make the milk itself (hint: water). Whether you’re looking to cut dairy for your health, the environment o simply tired of paying a premium for plant-based milk alternatives, this recipe is for you!
Utilizing cashews in this recipe provides a layer of sweetness and creaminess that you know and love when enjoying full-fat dairy. I love to use cashews when creating vegan treats because their mild buttery flavor is easy to build upon. Oats make a great companion as a milk alternative because they add a creamy texture to the mix and are relatively inexpensive.
You’ve not limited just cashews for this recipe. Almonds, hazelnuts, and walnuts make great alternative dairy as well. If you’re allergic to nuts, you can omit them altogether and skip directly to blending your oat milk.
Do soak the cashews (or any other nuts) for this recipe. Doing so allows you to have a smoother and creamier finished product. Skipping this step makes for grainer milk in the end. If you’re in a pinch, pour boiling water over the nuts and allow to sit at room temperature for 2-3 hours.
It’s important when making oat milk, to not over-process the mixture after it’s blended to ensure you get a smooth (not slimy) product. Trust, I learned this the hard way. Oats are full of soluble fiber, which breaks down, expands in water. Great for your body, not so great for your milk. This is why the cashews are blended first, then the oats. After blending, be sure to strain the final mixture without pushing the contents that settle to the bottom of the blender into your strainer.
If you don’t want to waste your cashew-oat contents after you’ve made your milk, save it to add to smoothie or soup recipes.
Use this milk in any way you would regular dairy, in cereal, soups smoothies and more, using a 1:1 ratio. Try this delicious dairy free vanilla bean buttermilk scone recipe (link to be provided)
Store your milk in a sealed container, and use it within 6 days of making.
Cashew Oat Milk
- .5 cup unsalted cashews soaked
- 3.5 cups purified water
- 3/4 cup rolled oats
- 1 pinch salt
- 2 tsp maple syrup
- Soak cashews in water (under refrigeration) overnight.
- Drain soaking water, and place cashews into a blender.
- Add water and blend until cashews are dissolved. ratio for regular dairy milk.
- Add remaining ingredients and blend again until smooth.
- Filter cashew-oat milk by pouring through a very fine mesh strainer or a regular strainer lined with cheesecloth.
- Allow the milk to strain without pushing or forcing content through the strainer. Repeat the filtering process again (optional).
- Discard contents left in the filter and adjust the sweetness of the milk as needed.
- Store in an airtight bottle and refrigerate until ready to use for up to 6 days. Follow a 1:1