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How to Make the Best Cashew Oat Milk
Rich and creamy, not slimy oat milk for pennies!

Servings: Servings: 4

Servings: Servings: 4
  • Ingredients
  • 3 cups water
  • ¼ cup organic raw cashews
  • 1 Medjool date, pitted (optional)
  • 1 cup ice cubes
  • 1 cup rolled oats (certified gluten-free, if needed)
  • • pinch of salt
  • ⅛ tsp xanthan gum
  1. Steps
  2. Add the water, cashews, and date, if using, to a high-speed blender and blend until everything is broken down. (Blending them now will ensure you won't over blend the oats)
  3. Add the ice cubes and blend until the ice has just melted.
  4. Add oats and xanthan gum and blend again until the oats have broken down and the liquid looks rich and creamy, about 20 to 30 seconds (absolutely no longer).
  5. Pour the blended mixture through a fine-mesh strainer.
  6. Tap the sides of the strainer to make sure the liquid strain through.
  7. Don't use a spoon to press the pulp into the sides of the strainer or the resulting milk will be slimy. (This is also why I don't use a nut milk bag. You can use a spoon to 'lightly' stir the pulp to help release the milk.)
  8. Strain again to remove the last of the grit. If the strainer still has grit, strain again or get a finer strainer!
  • Use the milk right away or store it in an airtight container in the fridge for up to 1 week.
  • Shake well before using.
  • Oat milk separates as it sits but we don’t want any additives to keep it emulsified. It’s perfectly fine.

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