https://www.copymethat.com/r/i5nS6HDGv/how-to-make-the-best-cashew-oat-milk/
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2024-09-01 03:26:48
How to Make the Best Cashew Oat Milk
![](https://cdn.copymethat.com/media/recipe-2019072918192504455437clx8.jpg)
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Rich and creamy, not slimy oat milk for pennies!
Servings: Servings: 4
Servings: Servings: 4
Ingredients
- 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
Steps
- Steps
- 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)
- Add the ice cubes and blend until the ice has just melted.
- 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).
- Pour the blended mixture through a fine-mesh strainer.
- Tap the sides of the strainer to make sure the liquid strain through.
- 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.)
- Strain again to remove the last of the grit. If the strainer still has grit, strain again or get a finer strainer!
Notes
- 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.