Homemade Plant Milks (Oat & Cashew) | SO VEGAN

Before we decided to go vegan, it felt daunting knowing where on earth we should start! But we knew that giving up dairy was probably the first hurdle we had to overcome.

Fast forward to today and we love the variety of plant-based milks now available in supermarkets, cafes and restaurants. This is why we were really excited when Plant Based News asked us to get involved in #WorldPlantMilkDay, which is taking place on 22 August: http://www.worldplantmilkday.com/

It’s such a great way to get more people interested in drinking plant-based milks, and ultimately reduce the world’s consumption of dairy. So don’t forget to challenge your friends and family to try plant-based milks on August 22nd!

Our homemade oat and cashew milk recipes are so easy, delicious and even more creamy than store-bought! You’ll need to buy a muslin (also known as a cheese cloth) if you don’t have one already. You can find them in most DIY stores or you can easily order them online.

Enjoy,

Roxy & Ben

These recipes make approximately 600ml milk per recipe.

- Ingredients -

Oat Milk:

75g rolled oats (1 cup)
750ml water
1 tsp agave syrup
1/2 tsp vanilla extract
pinch of salt

Cashew Milk:

125g cashews (1 cup)
750ml water
1 tsp agave syrup
1/2 tsp vanilla extract
pinch of salt

- Method -

Oat Milk:

1. Add all the ingredients to a high-powered blender. Blend until smooth – this will take a couple of minutes.

2. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.

3. Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.

4. Transfer the oat milk from the mixing bowl to a glass bottle or jar.

5. Store in the fridge and use within 4-5 days. Shake well before use.

Cashew Milk:

1. Transfer the cashews to a bowl and soak in how water from a kettle for 20 minutes.

2. Drain the cashews and add them to a high-powered blender, along with the remaining ingredients. Blend until smooth – this will take a couple of minutes.

3. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.

4. Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.

5. Transfer the cashew milk from the mixing bowl to a glass bottle or jar.

6. Store in the fridge and use within 4-5 days. Shake well before use.

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