Oat-Cashew Milk
So, I live in NY. Right now, we are all under a stay at home order due to COVID-19.
I don’t think anyone has missed what’s going on! I am so grateful to be able to work from home and get groceries delivered. The one downside is I don’t always get exactly the groceries I want. I haven’t been able to find oat milk for weeks! Almond milk does the trick in a pinch, but out of a little desperation and with a bit of time on my hands, I decided to give this a shot.
As I was reading, I noted that many people find homemade oat milk to be very slimy. Now, slimy milk does not sound appetizing to me in the least, so I sought out a solution. I went with cashews because I often use them for cashew cream and find them to be very neutral tasting. It worked! This milk is not at all slimy and its sweet and delicious. It doesn’t separate when heated and is perfect for coffee, which is mostly what I use oat milk for. Would probably be delicious with cereal, too!
You can double or triple this recipe if you want more than a few cups of milk. Enjoy!
Oat-Cashew Milk
Ingredients:
- 1 cup cashews
- 1/3 cup rolled oats
- 1 tsp vanilla
- 2 tsp maple syrup or honey
- 3 cups water
Instructions:
- Soak cashews in water. This can be done in cool water overnight or in boiling water for about 25 minutes.
- Drain cashews and add to blender. Add the rest of the ingredients to the blender. If you want your milk thinner or thicker, you can add more or less water, respectively. Blend for no more that 60 seconds. If you blend too much, it will get slimy!
- Add mixture through a fine mesh strainer to remove any big chunks and then strain through a cheese cloth to remove the fine bits.
- Refrigerate and enjoy for up to one week.
