Cashew Coconut Oat Milk

Cashew Coconut Oat Milk:

Ingredients:

1. 3/4 cup raw cashews (raw)

2. 1/2 cup unsweetened coconut flakes (preferably large flakes or coconut chips)

3. 1/4 cup rolled oats (not steel cut)

4. Stevia 2 tsp. (OR SUB: 1 medjool date, pitted  maple syrup or monk fruit to taste)

5. 1 pinch sea salt (OPTIONAL)

6. 3 cups filtered water (or highest quality water possible such as high pH)

Directions:

1. 
   

Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).

1. 
   

Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.

1. 
   

Top blender with lid, cover with a towel to ensure it doesn’t spill over, and blend on high for 60 seconds.

1. 
   

Place a nut milk bag  (or thin, clean dish towel or t-shirt or cheese cloth) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.

1. 
   

At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you’ll know if it’s still fresh by the smell).

1. 
   

This blend is perfect for frothing / heating, or used cold as a thick milk or “creamer” for hot or iced coffee or matcha! We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.

Photo By: Minimalistbaker.com