Cashew Coconut Oat Milk (our Take On Oil-free Oatly Barista Milk)

¾ cup raw cashews ((raw is best))

½ cup unsweetened coconut flakes ((we like the large flakes, but small is okay, too))

¼ cup rolled oats ((not steel cut, gluten-free certified as needed))

1 medjool date, pitted ((or sub maple syrup or stevia to taste))

1 pinch sea salt

3 cups filtered water ((or highest quality water possible))

Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).
Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.
Top blender with lid, cover with a towel to ensure it doesn't spill over, and blend on high for 60 seconds.
Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.
At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you'll know if it's still fresh by the smell).
This blend is perfect for frothing / heating, or used cold as a thick milk or "creamer" for hot or iced coffee or matcha! We haven't tested freezing it, but suspect it would work, though it’s always best when fresh.

Course🍹Beverage

Diets🌱Vegan🌾Gluten-free...

CategoryMilk Alternative

CuisineVegan

Occasions🍳Breakfast📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 5m