THIS is my new favorite homemade non-dairy milk!

For years and years I was in the habit of making homemade milks using a combo of some type of raw nut (including Brazil nut, cashew, almond, and hazelnut) and cooked medium grain brown rice.  (See posts “Milk a Plant” and “Coco-Hazelnut Rice Milk” for recipes.)

Now that I’m starting to mix various non-dairy milks into Todd’s formula, I thought I’d try a different flavor.  One advantage to making this milk is that you don’t have to take that step of cooking the rice first.  A second advantage is that it seems to have less sediment (because the fiber in oats is soluble?).  And finally, this milk is soooo deliciously creamy.  I love it in my coffee.  Ahhh…

It’s so simple to make!

CASHEW OAT MILK

4 C water
1/2 C raw organic cashews
1/3 C organic rolled oats
1-2 pitted dates (optional)
1 t vanilla extract

  1. Soak the nuts, oats and dates in the water for at least an hour, up to overnight.
  2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
  3. Refrigerate and use within ~1 week.
  4. One batch fills up roughly 3 pint wide mouth glass jars.

Enjoy!!  (Sorry– no pictures this time!)