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.
Cornelia Mckeen
While wild almond species are toxic, domesticated almonds are not; Jared Diamond argues that a common genetic mutation causes an absence of glycoside amygdalin, and this mutant was grown by early farmers, “at first unintentionally in the garbage heaps, and later intentionally in their orchards”. ;
Look at the newest short article on our very own homepage
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Ann
I am going to be starting a raw food/juice cleanse soon and thought this would be perfect. The cashew milk was delish on its own but I also added it to my green monster (www.greenmonstermovement.com).
Now, I have also been into bread making so I used the left over meal to make bread. Recipe below:
3/4 cup cashew/oat meal
1 luke warm cup water
1 tablespoon agave
pinch of salt
1 teaspoon active dry yeast
2 1/2-3 cups unbleached flour (you can use wheat but it will drastically change the texture)
Mix the nut meal, water, agave, and salt in a large bowl. Sprinkle yeast on top and let sit for a minute, stir. Add flour and mix until combined. Cover and let rise for 2 hours. After this, place in refrigerator overnight. Sounds weird for bread, I know, but trust me. The next day take out the dough, turn out onto a floured surface. Lightly dust the top of the dough. Shape into a loaf. DO NOT KNEAD! Let rise for 1 hour. In the meantime, preheat your oven to 450 degrees. Place a jelly roll pan on the bottom rack of the oven. Dust a cookie sheep with corn meal and place the risen dough on top. Place this in the oven and immediately pour 1 cup of hot water onto the jelly roll pan and quickly shut the door. Bake for 20 minutes or until the loaf sounds hollow when tapped. Just a hint of cinnamon and sweetness.
lauren
this looks SO DELICIOUS! i recently bought a bunch of mixed nuts at WF in bulk and the cashews were delicious! so going to make this as soon as i go back and buy more! (and conjure up a bunch of money… whole paycheck :/ )
Tracy shutterbean
Second pic no work! I’m up at 1am thinking about cashew milk and I’m off to soak some nuts and go to bed.
joythebaker
blaaaaah!
sara
fabulous! we’ve been looking for a very simple raw nut/oat milk recipe for a while and have tried a few different variations – our best one yet was based off of your recipe! we did 1/2 c powdered oats, 1c soaked cashews, 4c water, 2T agave, and 1T maple syrup. yum!
Amber
I finally got around to making this and the giner cookies this past weekend. The cookies are amazing! They are gingery and chewy with just enough crunch. The cashew milk was good, not sure it was worth the mess I made. But, the cashew pulpy stuff certainly was! I mixed in some dates and little fresh apple juice and it was delicious. It was pudding-ish, yet sweet with texture. Thanks for your recipes! I am enjoying trying new things…next up: brown butter with toasted coconut and chocolate chip cookies.
Joli
I just made it – delicious!
I am interested in using the almond/oat mixture in your low-fat oatmeal banana bread – any suggestions as to how much to add? Should I use it in place of something else in the recipe or just add a little for flavor/texture? Thanks so much – I LOVE your blog!
Joli
Aimee Vercio
This is so great. I just found you today and haven’t even tried your recipes yet but can hardly wait. Thanks!
Bri
Thanks for giving me a twist on the standard almond milk recipe and inspiring my post today!
http://leviedeb.blogspot.com/
bethany edwardson
Can you substitute honey for the agave or does it need to be agave?
..just looking at whats in my cupboards…
joythebaker
honey! go for it!
Stacy @ Say It With Sprinkles
I love this! I’ve been a little intimidated by the thought of making different types of “milks” at home, but I think I’m going to have to break down and try this one! It seems totally doable, and cashews and oats are such a great sounding combo! Thanks, Joy!
nn
dont discard the almond/oat mixture/’stuff’! its close to a vegan cream version (depending on how dry you get it). just store it in your fridge and pull it out whenever you need sth cream-y or sauc-y, such as for exp for a vegan mac’n cheese, or alfredo sauce, or for a raw kind of ‘pudding’: 1 cup of the mixture, 3/4 cup orange juice, 1 cup chopped dates – just throw it in a blender and mmmmh (depending on your dates you might need a bit more juice). oh and speaking of sauce-y: it thickens when cooked, i think i once even saw a cashew based sauce for a lasagna recipe!
Haley
I made this and I love it! But I didn’t even have any leftover oat/cashew mixture, mine completely blended.?
michelle
I made this with almonds instead of cashews and used maple syrup. I let the almonds and whole oats soak overnight. The next day I blended the mixture in my VitaMix. The result was incredibly creamy and smooth. After straining, I added the maple syrup. I cant stop drinking this wonderful milk – so creamy and yummy! Oh and I used the leftover almond/oat mixture (which resembled a whipped topping) in chocolate chip cookies. My family loved them!
Marisa
Wow! You have me convinced. Can’t wait to try this!
Seanna Lea
I modified this recipe for pistachios and quinoa (because I know far more people with severe enough gluten intolerance to have problems with oats, despite them technically not having gluten in them) and then made pudding!
I love that I could make the entire thing from beginning to end without resorting to ingredients from boxes.
joythebaker
pistachios and quinoa sound AMAZING! really well done.
Danielle
Shoot, I was about to try this then realized I got roasted cashews instead of raw ones…would that significantly affect the flavor? Can’t wait to try this!
joythebaker
i don’t exactly know how roasted cashews will affect the end milk. It may affect the creaminess and texture. let me know if you tried it!
Seanna Lea
I bought nuts to make this (and then forgot to soak the nuts yesterday), but I was wondering that if you were going to use it right away if you needed to use filtered water.
Iris
I’ve been eyeing this since you posted it and I finally made a batch this morning. DELICIOUS. I used the leftovers for a face scrub (like you did), then I added some extra oats and some baking powder to make waffles. I used cheesecloth since I don’t have a mesh strainer but a bunch stuck to the cloth so I just balled that up and threw it into my shower for a body scrub/loofah.
joythebaker
great great great!
Kelly
This was a fantastic recipe and the first one i’ve attempted on your blog. Nut milk is now one of my favorites, if you get a chance, throw in some mango recipes for me! Cheers and keep up the good work.
joythebaker
yaay! i’m proud of you!
Alex
Can you make milk with other nuts? Cashews kind of freak me out. They look like little old men’s ears. How about brazil nut milk? I love brazil nuts. Great recipe!
joythebaker
brazil nut milk!? ooh my goodness. amazing. you can definitely make milk with other nuts, but i’m not sure the proportions are the same, as i’ve only made cashew milk so far.
peachkins
WOW!!!!!
Alanna
This looks delicious! I’ve gone through almond-milk making phases in the past, but never branched out into using grains. Odwalla used to make a delicious “milk” (called “Odwalla milk,” natch) which I used to love; I remember it had oats as one of the ingredients, that gave it an earthy, rich taste that soy or nut milks lack. Thank you for a stellar recipe – I’m looking forward to trying it!
Also, if nut milk making is something you do often, I can’t recommend a nut milk bag enough – the $12 bucks that I spent on it was totally worth it – it makes the milking process much less daunting, and you end up with a perfectly smooth milk. Cheers!
Jenny
I sipped on this cashew milk all the way to work this morning – delicious! Like chunky horchata… I’ll be making it often – thanks so much for the great recipe!
Jenny
PS – Tried it with almonds this weekend (boiled the almonds for a couple minutes and then popped them right out of their skins) and worked like a charm too! Yay!
joythebaker
Great news! Thank you for sharing this!
Seanna Lea
I wonder if this method could be used with things like rice and quinoa, because while I would love to try this I know a lot of people who are allergic to nuts (poor guys) and it would be so like me to make a dessert with this milk and need to tell them that they can’t have any!
Emma
Sinful. It is sooo rich. Mine turned immediately to a rich, thick, creamy consistency with no face scrub granules at all. That’s quite okay. I put half a cup back in the blender with some ice, filtered water and frozen strawberries. I could float away….
This is an immediate staple for me.
Alma
This sounds great! Will definitely give it a try. “I made milk. And I’m not a cow”….too funny!
Ally
Hi Joy! If you’re reading this, I want you to know that I am a huge fan of everything you bake! I just made the Dulce de Leche Cupcakes today and although I have frosted them yet, they look amazing!!! I think I will try making the cashew milk tomorrow–now THAT sounds delicious! Anyways, keep up the good work and keep on cookin’ :) You have a very lovely blog!
joythebaker
thank you Ally!
Justeen @ Blissful Baking
Oh this cashew oat milk sounds delicious!! I love almond milk, so I know I will love this!
monique
the cashew milk from the BPC is my favorite part of the cleanse! I had been searching high and lo for cashew milk and coming up empty handed. I will definitely try this recipe out. in other news, I am new to your blog and I really really love it. I like the baking and cooking ideas but am also really digging your overall personality and fun take on life. Thank you for being a hip cool bakin’ lady. This salad-for-dinner, bakephobe DCite really appreciates it!
DessertForTwo
It’s finally here! Yay! Cashew oat milk! Breakfast for the week! :)
Anne @ Baking Me
This milk sounds great and in coffee and tea, I will need to give this a try!
Lauren
“I made milk. And I’m not a cow” This sentence is the exact reason why I love you. Keep it comin!
Steph
Do you think this recipe would work with almonds? Looks yummy! I recently stopped eating meat and I’ve been wanting to cut back on milk and eggs. Never butter though!
joythebaker
i haven’t tried this recipe with almonds. the ratios might be different. you’re welcome to give it a try… or give me a few weeks to give my version of almond milk a try.
Steph
Haha I think I’ll wait for you! And try the cashew milk in the meantime!
Courtney
Strange but fascinating! I might make it just so I can convince the fam to try it when they come down for a visit in a couple of weeks.
Ivy
WOW! It sounds so amazing. I will have to try this. I wonder how it would be using almonds?
Channon
me too. and, my personal favorite, hazelnuts? any suggestions Joy? any modifications? and where does one get agave? Is there something you’d recommend as a substitute, since I doubt I can get it around here any time soon and I am DYING to try this!! Been waiting with bated breath since you told us the recipe was forthcoming!!!
Deb in Indiana
I love your recipes — the ginger cookies are on my list to try next — but I’m getting a little worried. I know you are a SoCal girl, but please, don’t go over to the overly-righteous side of the food divide. Never forget the goodness of butter. And bacon. Oh, and chocolate!
joythebaker
i could never forget! it’s just that this milk is really delicious. open mind open mind!
Jessica @ bake me away!
Joy the Milk Maker. I’m totes intrigued.
Lindy
wow! this almost reminds me of horchata, just without the rice. I’ve wanted to try making it, I wonder if you have? this looks so interesting! and the cashew oat face scrub is just about the coolest idea ever. I love being resourceful and putting leftovers to good use!
Philip Geneman
I love cashews one of my favorites, oats and cinnamon! that makes me happy, I would be obsessed with that too! thanks the milk and those cookies was meant to be! I could think of a lot of things to make with this! :)
Lot-O-Choc
Oh wow i would love to try this, i love cashews, so it in milk form with cinnamon, agave and oats! I can imagine how gorgeous this would be!
Holly B @ Recipes from a Normal Mum
I want to like the idea… i really do. But something is stopping me. Okay – I just need to make it and try it and then I’ll spend all my time convincing friends to try it too. I understand.
Gen
I love the idea! Must be great for breakfast, or in the evening just before going to sleep!
gloria
THis is wonderful! gloria
Carolyn L.
I love your website. I love your recipes. I want to be your best friend.
Lina
Awesome. I’ve made almond milk before, but cashew milk? Interesting.
Natalia - a side of simple
Am I allowed to say this might just be my favorite recipe of yours EVER?! Because I’m saying it.
joythebaker
totally allowed.
stephanie
If nothing else, just to know that you can make milk out of pantry items in an emergency… that’s like gold! I’ve had almond milk before (and it was delish), but I’ve never made anything like this before.
And the bonus face scrub…. it’s like a gift with purchase!
Em
Dear Joy,
You’re my favorite.
That’s all.
Sharlene
This is so impressive on so many levels and it looks ridiculously good!
laura @ alittlebarefoot
this looks awesome! is it worth the crazy cost of cashews? i am tempted to try.
steph (whisk/spoon)
i made milk and i’m not a cow….you win best line of the day! i used to made homemade almond milk every once and awhile, but i love the cinnamon and agave you’ve put in this.
teresa
This looks delicious. I just wanted to point out that you don’t have to be a cow to make milk. Millions of women do it every day. We’re actually mammals. . . Just pointing it out.
joythebaker
yes…. you’re right. i’m just not a milking mammal right now… that’s what i mean.
jomamma
What type of agave do you use? Are you talking about some thing like Organic Blue Agave that is sort of like honey?
joythebaker
exactly that!
Parsley Sage
I am so excited about this recipe! We went to Spain last year and my hubby fell in love with horchata which is a little difficult for me to try to make where we live because of limited shopping options. I think this will serve as a lovely (if not even tastier) substitute. Thank you so much for sharing!
Adeline
That looks delicious, and not just because regular milk makes me feel funny! (something about dairy and me not always agreeing)
I’ve been thinking of getting a blender for a while, and it looks like now might be the time. Would you have any brand to recommend? I keep hearing that Vitamix is best (esp for smoothies), but unfortunately they’re worth almost twice my rent. And I like smoothies more than rent, but my landlord would disagree.
gayle
I have had an Oster blender since 1979. It’s a lovely yellow color that’s actually back in style now! Can’t say I have used it daily, but it’s held up very well with moderate use.
Lauren @ Healthy Food For Living
Fantastic! I’ve been hooked on Trader Joe’s vanilla almond milk for a while now, but this sounds even better. Definitely making this.
Lena
This sounds delicious! Although I’m a bit sad about all the nuts, that are remaining in the end and have to be thrown away.
nileta
ok.
you are seriously taking it to the next level.
xx*
Zo @ Two Spoons
Geeenniiuss! I made some almond and soy milk but this would be much nicer – richer and sweeter. Great idea for using the leftover ground stuff, rather than throwing it out/composting it! Do you think it could work in pancakes? I imagine it’d be quite nice in oatmeal, but that might be a bit of an oat overload haha.
Morgan
I lo-uh-uh-uh-ve cashew milk. And I’m not vegan. I’m not even vegetarian. Grade B maple syrup and some soaked, blended, strained raw cashews? Anytime, anywhere. Face scrub with the remnants is an amazing idea; I also like the bits that are strained out in smoothies or banana bread. Or reserve some of the “milk” (which I have a hard time not gulping) and remix it (re-re-re-remix!) to make a raw “whipped creme:” amazing in oatmeal; awesome in place of yogurt with fruit; crazy delicious in raw chocolate pudding (blend an avocado, a heaping scoop dutch process cocoa, a dash vanilla, a splurt of maple syrup or honey, and maybe a frozen banana if it’s warm out); also delightful by the spoonful on its own.
Sabina Sophia
Mmm. Now that sounds interesting and delicious. But how the heck did you have the idea of it ? :D
Anita Menon
It sounds sumptuous. I imagined a silken liquid – creamy and pearl coloured. But the calorie overdrive might be a dampner. But hey, all good things come with a price.
Thanks for sharing..
Mika
This is wonderful!!! I was thinking to have rice milk instead of cow milk but this is so much better…I don’t like rice milk… eheheh…but I have a secret affair with cashews…
Ethan
When I was a kid, I was convinced chocolate milk came from brown cows. I would have been confused with cashew milk because i’d never seen a cashew cow.
Beth
I am going to make this for brunch with my neighbors! And an extra batch not to share…
I kinda want to take a bath in this stuff… What, too much?
-beth
Channon
Not at all! I bet your skin would feel divine!! :-)
Celia
thank you Joy, I’m with you on this and the butter. I’m flexible and I adore you!
Lisanne :)
Oh, btw, I love your printing on the label! ‘Joy the Baker’ font? I support this.
joythebaker
joy the baker font would be AMAZING!
Charmaine
I just started to follow your blog and I love it. Addicted!
Lisanne :)
I think this is brilliant. I’ve been obsessed with cow milk my whole life, but recently stopped drinking it. A very pretentious and kind of rude dermatologist told me to stop drinking it. Did I mention my skin now looks super awesome? Yep. I guess even pretentious and rude people can teach us something. Realistically I cannot live without “milk” so I’ve replaced my prior obsession with almond milk. I love milk! And now I simply must must make this! Variety is Yum!
Ashlae
Oh, and guess what! I make raw cookies with cashews + oats.. and a some agave nectar, carob chips and flax seeds. They’re heaven. And when I eat 10 of them I don’t feel so bad because it’s all good fat, right?
sheila @ Elements
I think it’s so wonderful you made this, Joy!!! I’d like to try it myself sometime. I can only imagine how yummy it must taste! :) Incidentally, I’m sitting here eating raw cashews right. Yum!!! :)
Bonnie
Thank you for posting this! I just recently went dairy free and almond milk and rice milk aren’t my favs, so this will be perfect! Can’t wait to give it a try!
joythebaker
i hope you like it. ps. Chip is looking like the most darling babybear ever.
Naomi
You have the best photos.
tj
…You know, at first I kinda winced at this recipe thinkin’ Joy The Baker had gone off the deep end but the more I think about it I think this is worth giving a whirl! I also like that you’re not only doing your body good on the inside but on the outside as well using it as a facial scrub… :o)
…I kinda wonder if you could take the nut and oat meat and add a few ingredients and bake it and use it as a granola or somethin’, no? Now I’ve gone off the deep end? lol…
…Thanks Joy for the recipe, I will be giving this a try!
…Blessings… :o)
elle
haaaaaaaaaaaaaaaaaaaaaaaaaa LOL
“but I made milk. And I’m not a cow.”
love this recipe.
Courtney
HAHA! I totally think you should brush your teeth with it! What a great idea to make this yourself! I would have never thought of that!
Averie (LoveVeggiesAndYoga)
the nut milk looks great!
and actually, if you like mylk like this, try hemp seed milk. But the great thing about hemp seeds is that you dont have to soak them OR strain them. And the milk is super creamy and works great in coffee.
And with that pulp, you could make cookies or crackers with it! Just add cinnamon, sugar, or go savory for crackers, and bake. Or dehydrate.
Love the face scrub idea, too!
joythebaker
hemp seed milk! i’ll totally look into that.
Sarah
I’ve made milk too, and I’m not a cow either ;)
Kat @ Cupcake Kat
This milk sounds more of a dessert than a drink! Yum I definately need to get some cashews and try this.
I’m loving your vegan recipes but I also can’t wait for the butter filled ones! Anything you make is delicious
Brian @ A Thought For Food
Between this and almond milk, I am going to have my hands full with bottles of nut/oat milk. You have me craving a big cold glass of this (and ginger cookies)!
coffeeaddict
This is brilliant! I’m very interested in the face scrub, how did your skin react to it? I presume it’s a very mild soothing scrub? Not drying?
Jen
You can make this in a Vitamix blender without soaking the nuts first… you actually blend everything into a liquid (about 3-5 minutes) then let the whole thing sit overnight in the fridge before straining… it is a bit easier and just as tasty. And BTW if you don’t have a Vitamix blender you should find out where in your area one if being demonstrated and go watch the cooking show… my favorite kitchen appliance for sure.
Also… what you have left after straining would be a great start to one of your awesome cookie recipes or bread for that matter. What did you do that all that goodness?
cindy
this is awesome! cow-less milk at home :)
Stephanie
I have all those ingredients in my kitchen and you make it sound so amazing that I will have to this ASAP. Thanks Joy!
Katrina
Great recipe! I love this idea. Awesome.
Cat
I love the fact that this is so simple (and obviously delish!)… but I also LOVE the fact that you used the cashew and oat meat for a facial scrub… so dang adorable!
Sarah-Anne
wow, i think i’m a believer…maybe. maybe not. i’m complicated like you… ;)
April
Cashews. Milk. I didn’t think those two went together. Let alone that one could create the other. I now have the urge to go make this…milk.
Kylie @ A Hungry Spoon
You are hilarious :) In the world of food blogging, dating and knitting a shawl for cashew milk is completely acceptable. And celebrated.
Have a great weekend!
Victor @ Random Cuisine
Nut milk, what a weird combo. I’ll give this a shot.
Ella @ The Single Girl's Kitchen
whoaaa. i’m impressed. i’ve never tried making nut milk, but it doesn’t seem to crazy complicated, i might have to give it a shot! (but i’m excited for the butter to return, of course!)
Ashley in NC
Joy, this is great but I think next on your list should be ice cream made with human breast milk. Mmm mmmm.
joythebaker
you must must must be joking.
Seanna Lea
The idea of human breast milk ice cream just weirds me out, but there was a place (I think in London) that was selling it until they were pressured to stop.
jenny
“I thought about dating it. I thought about knitting it a shawl.” joy, you are awesome!
Brownieville Girl
Love that you used the leftovers for your face!
Laura @ SweetSavoryPlanet
Like horchata but not rice and healthier and a face scrub! I would have never guessed oat milk. genius.
Jess
I’ve been a little weary about this cashew milk thing you’ve had going on here but your enthusiasm has converted me. I think I’ll make this tomorrow!
Carina
Yay Joy! I’m just finishing the Blue Print Cleanse. After reading about it on your blog I bought the book and went straight to it – today is day three. I LOVE the cashew milk in the cleanse, and have been thinking about making it just for regular life. I love your recipe with the added oats!
Kocinera
This is totally the sort of thing that I would casually brag all over about making. :D
“What’s that you’re drinking?”
“Oh this? It’s just some vegan cashew oat milk with cinnamon and agave that I threw together this weekend. It ain’t no thang.”
Ashlae
THIS IS FRIGGIN’ AWESOME!!!!!!!!!! Milk made of cashews AND oats? Swoon.
Bridget
It’s all good. Vegan. Butter. And this kind of milk-making looks a bit easier and more fun than the other kind of milk-making (I can say this now that I’m done birthing and nursing my babies). Cuz ya know, you are a mammal, but definitely no cow. ;-)
joana
passed on..
http://foodcoach.posterous.com/cashew-oat-milk-with-cinnamon-and-agave-from
you’re adorable!
foodess
“…I made milk. And I’m not a cow. ” LOL!
cathyb.@brightbakes
wow. this is amazing…I love the variety here on JTB. Vegan one day…crazy-loads-of-butter the next. Keep things from gettin’ boring ;)
love,
cathy b.
Katy
Thanks for sharing, Joy! This is awesome and I can’t wait to try it; I’m also currently doing the vegan thing one day and the next shamelessly indulging in ice cream. But I’ve heard it said that our age is one of flexitarianism, so we might as well enjoy the best of all possible worlds!
Anne
Haha, I also thought of horchata when I saw the cinnamon. :) I’ve been waiting for this ever since your cookie post. I can’t wait to try this! It looks yummmmmmmy
Kimberly(unrivaledkitch)
I love these photos. especially the series on top, its spectacular.
What a great idea. thanks for sharing!
Helena
Thanks Joy, this is such perfect timing! All these delicious vegan recipes just in time for my Vegan Week challenge :) I’ve already tried the Ginger Cookies (Um… YUM!), and I’m definitely trying this milk next.
Lauren at Keep It Sweet
I am so impressed that you made this from scratch!!! This is such a terrific way to make delicious homemade “milk”!
Chihiro
This looks so good! It reminds me of horchata even though I know they’re totally different. I drank my friend’s horchata when we were in Spain because she turned out to be allergic but I’m definitely going to make this for her to make up for it.
joythebaker
this is totally similar to horchata! you’re right!
Heidi @ Food Doodles
Yum! That looks awesome. I’ve wanted to try making rice or almond milk myself but I never have. I think this takes first place on my list of to-trys :D
Emma
I’m allergic to nuts. Can I use the same proportions and procedure to make almond milk?
joythebaker
i haven’t tried these exact proportions with almonds. but i’m guessing that it would be delicious.
Sarah
Just wondering- have I lost my mind or are almonds in fact nuts also???
Karen
I’m with you there, Sarah
Ashlae
Almonds are seeds, not nuts.
Sarah
I am going to have to read up on this now. I guess I would know this if I was allergic to nuts/seeds. Something I never even thought about!
Britt
Holy Yumm. milk & cookies are my weakness. *droool*
Stacy Moore
Oh My Goodness,
This is such a wonderful recipe.
I’m surely going to Trader Joes to get my raw cashews and will make this as soon as I can.
Thank you for posting your new found love!!
Giovanna
WOW. I’ll never do that, but wow. I think I’m going to love you
Christianne
This looks wonderful. Can’t wait for the butter to be back though.
Emma
Lovely recipe *and* a face scrub? I think this is brilliant. Thank you!