Milk from nuts! Milk from oats! Milk with cinnamon. Milk with sugar.
Homemade Cashew Oat Milk is my new favorite… oh-my-goodness-I’m-totally-obsessed… thing.
Raw cashews are soaked, rinsed and blended with ground oats, fresh ground cinnamon, agave, and filtered water. The result is a surprisingly creamy, slightly sweet, dairy-free drink.
It’s delicious is coffee. I poured it in my tea. I drank it straight from the bottle. I dunked about 12 of these Vegan Ginger Cookies in this milk. I let my cat drink some. I thought about brushing my teeth with it. I thought about dating it. I thought about knitting it a shawl. I think I might be losing it.
… but I made milk. And I’m not a cow. And I’m pretty excited.
Cashews are full of all sorts of healthy fats. They’ve got copper. They help eliminate free radicals. They’re full of magnesium. They’re dang good for you.
Oatmeal is great for the heart. It’s full of fiber and helps to thicken the milk and makes the belly feel full.
I used a spice grinder (it’s actually my old coffee grinder cleaned out) to pulverize two cinnamon sticks and the old fashioned oats. If you don’t have a spice grinder, you can surely use ground cinnamon and a blender to pulverize the oats.
If you don’t have a blender… I think you should totally get one.
After blending the nuts, oats, cinnamon agave and water, I strained it through this fine mesh strainer. I pressed hard to release all the milk, and got a fair amount of nut, oat, and cinnamon bits in my milk. I loved it. But! If you want a smoother milk… line the fine mesh strainer with cheese cloth for straining, and strain the milk several times. Smooth milk.
Vegan milk with vegan cookies. I’m pretty stoked on this.
And tomorrow… you’ll most likely find me with a stick of butter in my hand. I’m complicated.
Cashew Oat Milk with cinnamon and agave
Makes just under one quart of milk
1 1/2 cups raw cashews
3 cups of water for soaking
1/2 cup old-fashioned oats, ground to a powder
2 cinnamon sticks ground to a powder or 1 1/2 teaspoons ground cinnamon
3 cups filtered water
2 tablespoons agave
Place raw cashews in a clean bowl and top with 3 cups of water. Cover with plastic wrap and let sit overnight, or for 8 to 12 hours. Once soaked, place the cashews in a fine mesh strainer and run the softened cashews under cool water until clean and the water runs clear. Set aside.
In a spice blender (mine is a clean coffee grinder), grind cinnamon sticks, one at a time, to a fine powder. Place in a small bowl and set aside. If you don’t have a spice grinder, measure 1 1/2 teaspoons ground cinnamon into a small bowl and set aside.
Grind oats in two batches in the spice grinder until oats turn into a fine powder. Pour into the same bowl as the ground cinnamon. If you don’t have a spice grinder, you can also grind oats in the blender.
Combine oats, cinnamon, cashews, filtered water, and agave in the bowl of a blender. Cover tightly and blend on low speed, increasing to high speed, until smooth.
Place a fine mesh strainer over a large bowl. Pour half of the cashew mixture into the fine mesh strainer. With a spatula, work the liquid through the strainer. The harder you press the cashew and oat mixture, the more liquid you’ll release, and the more cashew and oat bits you’ll get in your milk. I happen to like this milk to be thick and slightly chunky. Continue to strain the milk until all of the liquid has passed through the strainer. Place cashew and oat meat mixture in a bowl and set aside.
If you’d like a smoother milk, feel free to pass it through the strainer once more.
Store in an airtight container (I used an old one-quart milk jar) and place in the fridge. Shake well before enjoying.
Milk lasts, in the refrigerator, for up to 4 days.
Oh! I used the cashew and oat meat as a face scrub for a few days.