The BEST Dairy-Free Vegan Milk Recipe

🧂 Ingredients

• 1/2 cup cashew nuts

  80 g
• 1 cup oats

  75 g, gluten-free is fine
• 1/3 cup desiccated unsweetened coconut

  20 g
• 6 cups of water

  1.5 litres
• 1/4 teaspoon salt
• You will need a mesh nut milk bag

  gauze cloth/cheesecloth or a fine sieve and a blender

Instructions

• 1 Combine the oats, cashew nuts and coconut in a large bowl. Add the water (about
  6 cups in this case) and mix. Leave to soak for 30 minutes to 1 hour.
• 2 Using a high-speed blender or a food processor, puree and blend the liquid and
  ingredients in batches until very smooth. Pour the processed mix into a nut milk
  bag (or a bag made out of cheesecloth or muslin cloth/gauze) and squeeze the
  liquid out into a separate bowl. Use your hands wipe the milk away from the
  outside of the bag and squeeze pretty tight to get as much creaminess as
  possible. Discard the pulp (some people repurpose it for dips and pesto). Repeat
  with the remaining mixture until all milk is squeezed from the pulp.
• 3 Transfer the milk to jars or bottles and store airtight in the fridge for up to
  5 days or so. Shake or stir well before each use.

Nutrition Info