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Cashew Oat Milk

Prep Time12 hrs
Course: Breakfast, Drinks
Keyword: beverages, cashew, cream, gluten free, hot cereals, milk, oat cashews, oat milk, Smoothies, vegan, vegetarian
Yield: 1 QT


  • Strainer/Chinois
  • Kitchen Cloth
  • blender


  • .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