Oat Milk Recipe
The best thing in vegan diet is unlocking your creativity in order to find the best substitute that you will actually like.
Plant milks in shops are great- it is so easy and convenient to buy a box of oat milk for £1.70 but during the lock-down I learned the importance of improvising: I wanted to have milk for my morning coffee and cream for my pasta. Both of those things would cost me around £5 but with all of the free time I had, I decided to see if I could create it myself. I used steel cut oats as a base, cashews to add fatty creaminess, dates and maple syrup as sweeteners. And a pinch of salt of course.
Did I succeed? Yup.
Do I like the taste of my homemade oat milk? Yup.
I won’t lie that it’s going to be the best plant based milk you’ll ever had but it’s absolutely delicious.
What is my secret? Just have fun with ingredients, add more cashews to have creamy texture, more dates to sweeten it a little bit more but don’t forget about salt to balance sweetness and bring up more flavor.
Homemade Oat Milk Recipe
- Small strainer or Cheese Cloth
- 1 cup Steel Cut Oats
- 1/2 cup Cashews soaked for 2 hours in cold or 15 minutes in hot water
- 4-5 Dates add more if you wish
- 1 liter Filtered Water
- Add steel cut oats, cashews, dates and filtered water to a blender cup and blend it for about 30 seconds until the water is white and smooth. Add pinch of salt and blend for another 10 seconds.
- Put a cheesecloth on a large bowl and carefully pour milk mixture over it. Squeeze the pulp to get all of the liquid into a bowl. If you are using a strainer repeat pouring the milk over it to remove as much pulp as possible.
- Pour the milk from a bowl to a bottle and store it up to 5 days in the fridge. To minimalize the waste you can use oat pulp for Zero Waste Oat Cookies.