Are you tired of boring, store-bought plant-based milks that lack flavor and excitement? Get ready to revolutionize your breakfast and beverage game with this incredibly simple, oil-free Cashew Coconut Oat Milk that will make your taste buds dance! Imagine a luxuriously smooth, naturally sweet milk that's not just delicious, but packed with nutrients and incredibly easy to make in just minutes. Whether you're a vegan, lactose-intolerant, or simply looking to explore new culinary horizons, this homemade milk alternative is about to become your new kitchen superstar!
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup cashews, soaked
- 4 cups water
- 1/2 cup shredded coconut
- 1 tablespoon vanilla extract
- 1 tablespoon maple syrup (optional)
Instructions
- Begin by soaking the cashews in water for at least 2 hours, or preferably overnight. This will soften the cashews and make them easier to blend, resulting in a creamier oat milk.
- After soaking, drain and rinse the cashews under cool running water to remove any residual phytic acid and enhance the flavor.
- In a high-speed blender, combine the soaked cashews, 4 cups of fresh water, 1/2 cup of shredded coconut, 1 tablespoon of vanilla extract, and 1 tablespoon of maple syrup (if using). Ensure that all ingredients are added to the blender before starting.
- Blend the mixture on high speed for about 1-2 minutes, or until it reaches a smooth and creamy consistency. You may need to stop and scrape down the sides of the blender to ensure everything is well combined.
- Once blended, you have the option to strain the mixture through a nut milk bag or a fine mesh strainer to remove the pulp, resulting in a smoother oat milk. If you prefer a thicker consistency, you can skip this step.
- If you choose to strain, pour the blended mixture into the nut milk bag or strainer over a large bowl. Gently squeeze the bag or press the mixture through the strainer to extract as much liquid as possible.
- Transfer the cashew coconut oat milk to a clean glass jar or bottle for storage. Seal tightly and refrigerate. The milk can be kept in the refrigerator for up to 4-5 days. Shake well before using, as separation may occur.
- Enjoy your homemade cashew coconut oat milk on its own, in smoothies, with cereal, or as a base for your favorite recipes!
Tips
- Soaking is crucial: Always soak your cashews for at least 2 hours or overnight to ensure maximum creaminess and easier blending.
- Water temperature matters: Use cool or room temperature water for blending to maintain the milk's smooth texture.
- Strain or don't strain: If you prefer a super smooth milk, use a nut milk bag. For a more rustic, nutritious version, skip straining.
- Customize your sweetness: Adjust maple syrup to your taste, or experiment with dates or other natural sweeteners.
- Storage tip: Always store in a clean, airtight glass container and consume within 4-5 days for optimal freshness.
- Shake before use: Natural separation is normal, so give your milk a good shake before each use.
- Get creative: Use this milk in smoothies, coffee, baking, or enjoy it chilled for a refreshing drink!
Nutrition Facts
Calories: 231kcal
Carbohydrates: 14g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 0mg
