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Creamy Nut-Oat Milk for Special Tasks - photo 1
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Creamy Nut-Oat Milk for Special Tasks

Vegan Drinks Vegan dishes Additions 20 min Easy 4 wyświetleń ~12.77 PLN - (0)
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Description

Here is a recipe for versatile, homemade plant-based milk that will transform your cooking and baking. Unlike many store-bought alternatives that can curdle at high temperatures or introduce unwanted flavors, this recipe is designed for stability and neutrality. The combination of cashews, rich in healthy fats, with oats that add a gentle sweetness and thickness, creates a perfectly creamy, smooth, and emulsified base. This milk is ideal as a foundation for creamy soups, velvety sauces (e.g., vegan béchamel), for lightening coffee without the worry of separation, and as an ingredient in moist cakes and fluffy pancakes. Making it at home gives you full control over the ingredients – without unnecessary additives, emulsifiers, or sugar. It’s your secret ingredient that will elevate any dish.

Składniki (6)

Servings:
4
  • Raw cashews 100 g
  • Mountain oats 50 g
  • Filtered water 1000 ml
  • 🌿 Przyprawy
  • Pink Himalayan salt 2 szczypty
  • ✨ Opcjonalne
  • Maple syrup 15 ml
  • Vanilla extract 5 g
💰 Szacowany koszt dania: ~12.77 PLN (3.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

The key first step is soaking the cashews. Place 100g of raw cashews in a bowl and completely cover them with water. You have two options: 1) Long method (recommended): cover the nuts with cold water and let them sit for at least 4 hours, preferably overnight. 2) Quick method: pour boiling water over the nuts and let them sit for 30-60 minutes. Soaking makes the nuts soft, which allows for a perfectly smooth consistency of the milk even in a weaker blender.

Ingredients: Raw cashews
Use a glass or ceramic bowl. Soaking not only softens the nuts but also helps neutralize phytic acid, making digestion easier. Don't skip this step; it is essential for a creamy texture!

Mixing the milk

2

After soaking, drain the water from the nuts and rinse them thoroughly under cold running water. Place the drained nuts in a blender jar. Add 50g of oats, 2 pinches of salt, and pour in 1000 ml of fresh, filtered water. If you want a sweeter version, this is the time to add maple syrup and vanilla extract.

Ingredients: Raw cashews, Mountain oats, Filtered water, Pink Himalayan salt, Maple syrup, Vanilla extract
A high-speed blender works best, as it will grind the ingredients into a perfectly smooth mixture. If you are using a standard blender, make sure its jar has a capacity of at least 1.5 liters to accommodate all the ingredients.
3

Close the blender lid tightly and start blending. Begin at a low speed, then gradually increase to maximum. Blend continuously for 1-2 minutes. The time depends on the power of your device. The milk is ready when it has a uniform white color and is completely smooth, with no detectable bits of nuts or flakes.

While blending on high speed, the milk may warm up slightly - this is normal. If your blender is not very powerful, you can extend the blending time to 3 minutes or take a short break halfway through to prevent the motor from overheating.

Filtering and storage

4

Prepare a large bowl and place a fine sieve or colander on top. Line the sieve with a special nut milk bag, double-layered cheesecloth, or a clean, thin kitchen towel. Slowly pour the contents of the blender onto the material. Allow the milk to drain freely into the bowl, then gently gather the corners of the material and squeeze with your hands to extract as much liquid as possible. Squeeze until the pulp in the center is almost dry.

This is the most important step for achieving a velvety smoothness. Take your time and squeeze thoroughly. Don't throw away the remaining pulp in the bag (the so-called okara)! You can add it to oatmeal, smoothies, homemade granola, or use it as an ingredient in vegan patties or cookies.
5

Pour the finished, filtered milk into a clean, tightly sealed glass bottle or jar. Use a funnel to make the task easier and avoid spills. Cap the bottle and immediately place it in the refrigerator.

Milk is best stored in a glass container, as glass does not absorb odors. Before each use, the bottle should be shaken, as natural milk without emulsifiers will separate, which is a completely normal occurrence.

Fun Fact

💡

The first mentions of plant-based drinks similar to milk date back to the 13th century in the Levant, where almond milk was prepared. It was a popular ingredient in medieval European cuisine, especially during Lent, when the consumption of animal products was prohibited.

Best for

Baza do kremowych zup i sosów Idealne do porannej kawy lub owsianki Składnik ciast, naleśników i gofrów Do przygotowania domowego budyniu lub kakao

Tips

🍽️ Serving

This milk is your culinary ally. Use it to create a creamy mushroom sauce for pasta, to lighten a pumpkin cream soup, or to prepare a vegan version of béchamel sauce for lasagna. It froths perfectly for lattes (especially when chilled). You can also use it as a base to make a delicious banana and peanut butter smoothie.

🥡 Storage

Store milk in the refrigerator in a tightly sealed glass bottle for a maximum of 3-4 days. Natural separation is normal - just shake the bottle vigorously before use. Milk can also be frozen in ice cube trays and used as ice cubes for iced coffee or smoothies.

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