Learn how to make super creamy, full-bodied, dairy-free, vegan milk with a high-speed blender, muslin nut milk bag and three simple, affordable ingredients.
Ingredients
- 1/2 cup cashew nuts 80 g
- 1 cup oats 75 g, gluten-free is fine
- 1/3 cup desiccated unsweetened coconut 20 g
- 6 cups of water 1.5 litres
- 1/4 teaspoon salt
- You will need a mesh nut milk bag gauze cloth/cheesecloth or a fine sieve and a blender
Instructions
- Combine the oats, cashew nuts and coconut in a large bowl. Add the water (about 6 cups in this case) and mix. Leave to soak for 30 minutes to 1 hour.
- Using a high-speed blender or a food processor, puree and blend the liquid and ingredients in batches until very smooth. Pour the processed mix into a nut milk bag (or a bag made out of cheesecloth or muslin cloth/gauze) and squeeze the liquid out into a separate bowl. Use your hands wipe the milk away from the outside of the bag and squeeze pretty tight to get as much creaminess as possible. Discard the pulp (some people repurpose it for dips and pesto). Repeat with the remaining mixture until all milk is squeezed from the pulp.
- Transfer the milk to jars or bottles and store airtight in the fridge for up to 5 days or so. Shake or stir well before each use.
Notes
For half the batch: 1/4 cup cashew nuts (40 g), 1/2 cup oats (30-35 g), 1/4 cup shredded coconut (12-15 g), 3 cups (750 ml) of water, a pinch of salt.
Paleo/Grain-free/Keto small batch: 1/2 cup cashew nuts, 1/4 cup hemp seeds, 1/4 cup shredded coconut, 750 m/3 cups water, a pinch of salt. Or double the ingredients for a larger batch.
Nutritional information is calculated per cup. This recipe yields approximately 1.2-1.5 litres.
Nutrition
Serving: 1 cup | Calories: 156kcal | Carbohydrates: 14g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 101mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 2mg
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