Before we decided to go vegan, it felt daunting knowing where on earth we should start! But we knew that giving up dairy was probably the first hurdle we had to overcome.
Fast forward to today and we love the variety of plant-based milks now available in supermarkets, cafes and restaurants. This is why we were really excited when Plant Based News asked us to get involved in #WorldPlantMilkDay, which is taking place on 22 August.
It’s such a great way to get more people interested in drinking plant-based milks, and ultimately reduce the world’s consumption of dairy. So don’t forget to take up the World Plant Milk day challenge yourself, or challenge your friends and family to go dairy free for 7 days from August 22nd!
Our homemade oat and cashew milk recipes are so easy, delicious and even creamier than store-bought brands! You’ll need to buy a muslin (also known as a cheese cloth) if you don’t have one already. You can find them in most DIY stores or you can easily order them online.
Enjoy,
Roxy & Ben
Homemade Plant Milks (Cashew & Oat)
Print This
Ingredients
Oat Milk:
- 75g rolled oats (1 cup)
- 750ml water
- 1 tsp agave syrup
- 1/2 tsp vanilla extract
- pinch of salt
Cashew Milk:
- 125g cashews (1 cup)
- 750ml water
- 1 tsp agave syrup
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
Oat Milk:
- Add all the ingredients to a high-powered blender. Blend until smooth – this will take a couple of minutes.
- Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
- Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
- Transfer the oat milk from the mixing bowl to a glass bottle or jar.
- Store in the fridge and use within 4-5 days. Shake well before use.
Cashew Milk:
- Transfer the cashews to a bowl and soak in how water from a kettle for 20 minutes.
- Drain the cashews and add them to a high-powered blender, along with the remaining ingredients. Blend until smooth – this will take a couple of minutes.
- Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
- Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
- Transfer the cashew milk from the mixing bowl to a glass bottle or jar.
- Store in the fridge and use within 4-5 days. Shake well before use.
8 comments
Thanks for the recipe
Our pleasure 🙂 Roxy
Wonderful, thank you for sharing
Hi May, thanks for the kind words. Best, Roxy
How can you replace the agave syrup?
Hi Dan, you could leave it out completely or substitute it for a little maple syrup or one or two pitted dates. Best, Roxy
Would it be the same process for Hazalnut milk, or how would it differ?
Hi Kayode, yes it would work the same. You could roast the hazelnuts first to remove their skins. Roast at 180C / 350F for 10-15 minutes then roll the hazlenuts in a tea towel to remove their skins. Let us know how it goes. Best, Roxy