Cashew Coconut Oat Milk (Our Take on Oil-Free Oatly Barista Milk)
User Reviews
4.5
Cashew Coconut Oat Milk (Our Take on Oil-Free Oatly Barista Milk)
Description
This recipe for Cashew Coconut Oat Milk starts by soaking raw cashews to soften them for blending, either in hot water for 30 minutes or cool water for 6 hours to overnight, but not exceeding 8 hours to avoid excess softness. After draining and rinsing, cashews are combined with coconut flakes, rolled oats, a pitted Medjool date for sweetness, a pinch of sea salt, and filtered water. The mixture is blended thoroughly for one minute on high speed, using a towel to cover the blender and prevent spills.
Straining the mixture through a nut milk bag or thin cloth removes most pulp, yielding a smooth and creamy milk. This milk reproduces characteristics of barista-style milk, suitable for frothing and heating, due to the balance of ingredients. It can be refrigerated for 4-5 days, with freshness detectable by smell.
Because this milk is oil-free yet rich, it provides a dairy alternative with a smooth mouthfeel that works well in beverages and recipes calling for creamy plant milk. The amount makes approximately 3 ½ cups.
Ingredients
- 3/4 cup cashew nuts raw is best, raw
- 1/2 cup coconut flakes we like the large flakes, but small is okay, too, unsweetened
- 1/4 cup rolled oats (not steel cut, gluten-free certified as needed)
- 1 medjool date or sub maple syrup or stevia to taste, pitted
- 1 pinch salt sea salt
- 3 cups water or highest quality water possible, filtered
Instructions
- 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.
Notes
- This recipe yields about 3 ½ cups of cashew coconut oat milk or creamer.
- Nutrition estimates include all ingredients before straining; actual values per serving will be lower due to pulp removal.
- The milk keeps refrigerated up to 4-5 days; check freshness by its smell before use.
- Use high-quality filtered water to enhance the milk's taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7(1/2-cup servings)
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 7half-cup servings | |
| Calories | 135 | 7% |
| Carbohydrates | 10.1g | 3% |
| Protein | 3.4g | 7% |
| Fat | 9.9g | 15% |
| Saturated Fat | 4.4g | 22% |
| Sodium | 14mg | 1% |
| Potassium | 157mg | 3% |
| Fiber | 1.9g | 8% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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