Drinks

Homemade Plant Milks (Cashew & Oat)

by Ben, So Vegan
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Homemade Plant Milks

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

Homemade Plant Milks (Cashew & Oat)

Serves: 600ml per recipe
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Oat Milk:

  • 1 cup rolled oats
  • 3 cups water
  • 1 tsp agave syrup
  • 1/2 tsp vanilla extract
  • pinch of salt

Cashew Milk:

  • 1 cup cashews
  • 3 cups water
  • 1 tsp agave syrup
  • 1/2 tsp vanilla extract
  • pinch of salt

Instructions

Oat Milk:

  1. Add all the ingredients to a high-powered blender. Blend until smooth - this will take a couple of minutes.
  2. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
  3. 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.
  4. Transfer the oat milk from the mixing bowl to a glass bottle or jar.
  5. Store in the fridge and use within 4-5 days. Shake well before use.

Cashew Milk:

  1. Transfer the cashews to a bowl and soak in how water from a kettle for 20 minutes.
  2. 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.
  3. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
  4. 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.
  5. Transfer the cashew milk from the mixing bowl to a glass bottle or jar.
  6. Store in the fridge and use within 4-5 days. Shake well before use.

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Leave a comment

9 Comments

Fiona August 22, 2018 - 12:30 am

Thanks for the recipe

Reply
Roxy, So Vegan September 13, 2018 - 10:41 pm

Our pleasure 🙂 Roxy

Reply
May August 29, 2018 - 5:06 pm

Wonderful, thank you for sharing

Reply
Roxy, So Vegan September 13, 2018 - 10:42 pm

Hi May, thanks for the kind words. Best, Roxy

Reply
Dan September 9, 2018 - 10:50 am

How can you replace the agave syrup?

Reply
Roxy, So Vegan September 13, 2018 - 10:43 pm

Hi Dan, you could leave it out completely or substitute it for a little maple syrup or one or two pitted dates. Best, Roxy

Reply
Kayode September 16, 2018 - 3:34 pm

Would it be the same process for Hazalnut milk, or how would it differ?

Reply
Roxy, So Vegan September 17, 2018 - 10:16 am

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

Reply
Karen December 28, 2018 - 1:45 pm

Hi,I have just discovered you and have bought your book.what I want to ask ,are your milks suitable in tea and coffee,I know some of the store bought ones are not nice and the soya milk doesn’t like being put in coffee.

Reply