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Home Β» Vanilla Cashew Milk and Oat Milk… alternatives to dairy milk

Vanilla Cashew Milk and Oat Milk… alternatives to dairy milk

August 4, 2011 by Debi 2 Comments

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The story of why I posted “Vanilla Cashew Milk and Oat Milk… alternatives to dairy milk” … I’ve been on a soy milk kick lately, adding it to my coffee, to my cereal, or to some soups.

How to make Vanilla Cashew Milk and Oat Milk... alternatives to dairy milk

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Vanilla Cashew Milk and Oat Milk

I just love that vanilla soy milk.

I also bought a carton of oat milk the other day just to try something new.

It was pretty good. And, it got me thinking that I could make something like this. So, Vanilla Cashew Milk and Oat Milk… alternatives to dairy milk was created.

Vanilla Cashew Milk

Homemade Vanilla Cashew Milk. Creamy, full of flavor. A great vegan alternative to dairy milk without any weird preservatives or added sodium or sugar.

So, after a little research and some experimenting, here are some milk alternatives. Great for vegan cooking or drinking. Great if you’re trying a raw food diet (the cashew version). Or, even if you’re doing a month of unprocessed eating.  They don’t take long to make, just a little while to soak.

The Cashew Milk was simply fabulous, and I’d have a glass of this straight from the fridge! It has a nice flavor and a full body. It was wonderful in my iced coffee. And, if I don’t drink it all, I’ll try it in some baked goods. It would be good with any nuts that you might want to try, specifically, almond or hazelnuts would be great. I bet pine nuts would be tasty (but expensive). I also want to try making some Chai Tea with the cashew milk. I think that’ll be wonderful.

The Oat Milk wasn’t quite as good straight (it tasted like drinking cold oatmeal), but it will be perfect for baking. It has a really thick rich consistency. And, it thickened in the fridge. So, I’ll thin it a little by adding more water when I’m ready to use it.

Oat Milk

Photo above: Oat Milk. You can see how thick this one is. It’ll be great for baking!

Both milks will separate when stored in the fridge. So, just give ‘em a stir before you use them.

And, those solids that you strain out, well, don’t throw them away. They’ll be great in baked treats like cakes and breads. I’m going to use the solids in a chocolate cashew quick bread.

cashew solids after getting the milk out.

Photo above: The solids that were left after straining out the milk for the cashew milk. These’ll be great added to my chocolate cashew quick bread.

oat solids after getting the milk out.

Photo above: These oat solids will also be added to some baked goods; they’ll add nice moisture.

soaked cashews

This is what the cashews look like after soaking overnight. You can see that some of the fat has come out and is floating on the water. The cashews themselves are very soft and pliable.

Vanilla Cashew Milk and Oat Milk... alternatives to dairy milk

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Vanilla Cashew Milk and Oat Milk… alternatives to dairy milk

Vanilla Cashew Milk Recipe

Vanilla Cashew Milk

Debi
Make your own nut milk
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 10 minutes mins
Cook Time 0 minutes mins
soaking time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course Breakfast, Drinks
Cuisine American
Servings 8 servings
Calories 118 kcal

Ingredients
  

  • 1 cup raw cashews
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

Instructions
 

  • Place cashews in a medium bowl, and cover with water. Soak cashews 8 hour or overnight.
  • Drain cashews and place in a blender with 4 cups of fresh water, maple syrup, and vanilla. Process until smooth. Pour mixture through a fine sieve, and press solids to extract all the liquid. Reserve solids for another use.
  • Refrigerate in a covered container until ready to use or drink.

Notes

Makes about 4 cups of milk

Nutrition

Calories: 118kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 130mgFiber: 1gSugar: 7gVitamin C: 1mgCalcium: 17mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cashew milk, cashews
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

Oat Milk Recipe

Oat Milk

Debi
How to make your own oat milk
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Soaking time 8 hours hrs
Total Time 9 hours hrs
Course Breakfast, Drinks
Cuisine American
Servings 1 serving
Calories 179 kcal

Ingredients
  

  • ¼ cup steel cut oats
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla extract

Instructions
 

  • Place oats in a medium bowl and cover with water. Soak oats 8 hours or overnight.
  • Once oats have completed soaking, drain and rinse with clean water. Place oats and 1 cup fresh water in a small pan. Bring to a boil. Lower heat and simmer until oats are soft, about 35-40 minutes. Check water level as the oats cook. If they begin to dry out, add ½ cup water, and continue to cook. Turn off heat, and allow oats to cool.
  • Place cooked oats and their cooking liquid in a blender, and process until smooth. Pour mixture through a fine sieve, and press solids to extract all the liquid. Reserve solids for another use. Add maple syrup and vanilla to oat milk, and stir to combine.
  • Refrigerate in a covered container until ready to use.

Notes

Makes about 1 cup of milk

Nutrition

Calories: 179kcalCarbohydrates: 31gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 1mgPotassium: 19mgFiber: 4gSugar: 4gCalcium: 28mgIron: 2mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword oat milk, oatmeal, oatmilk
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Beverages, Breakfast, Vegan Tagged With: Beverages, Breakfast, conservation, Cooking, dinner, DIY, Food, healthy, ingredients, raw, recipe, unprocessed, vegan, vegetarian

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Emma Galloway

    August 8, 2011 at 11:16 pm

    Yum! I’ve just recently started making my own almond milk, will have to try out cashew milk next. Sounds great πŸ™‚

  2. Tiffany

    October 12, 2011 at 10:53 am

    Great idea! Sounds really good, especially warm.

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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