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Cashew oat milk (Left one shows how it settles in the fridge) (Right one shows how it looks freshly shaken)

CASHEW OAT MILK*
{*requires a high-powered blender}

This is my new favorite homemade non-dairy milk!  It’s so simple to make!

For 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 “Milk a Plant” and “Coco-Hazelnut Rice Milk” for those 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 to mix this milk with unsweetened soy milk (equal parts) for my coffee drink (latte).  Mmm…

INGREDIENTS:

4 C water
1/2 C raw organic cashews + 2 raw Brazil nuts + 4 raw walnuts
1/3 C organic rolled oats
1 pitted date
2 pitted prunes
1 t vanilla extract (optional)

ASSEMBLY:

1. Soak the nuts, oats, date and prunes in the water for at least an hour, up to 24 hours.

Soaking the ingredients

2. Blend the soaked mixture plus the vanilla extract in a Vitamix or similar high-powered blender.

3. Refrigerate and use within ~1 week.  One batch fills up roughly 3 pint wide mouth glass jars.

4. Enjoy!!

Tags: dairy free, non dairy milk, vegan