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
- Soak the nuts, oats and dates in the water for at least an hour, up to overnight.
- Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.
- Refrigerate and use within ~1 week.
- One batch fills up roughly 3 pint wide mouth glass jars.
Enjoy!! (Sorry– no pictures this time!)