Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
5
from 1 vote
Cashew Oat Milk
Prep Time
12
hours
hrs
Course:
Breakfast, Drinks
Keyword:
beverages, cashew, cream, gluten free, hot cereals, milk, oat cashews, oat milk, Smoothies, vegan, vegetarian
Yield:
1
QT
Equipment
Strainer/Chinois
Kitchen Cloth
blender
Ingredients
.5
cup
unsalted cashews
soaked
3.5
cups
purified water
3/4
cup
rolled oats
1
pinch
salt
2
tsp
maple syrup
Instructions
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