Cashew Coconut Oat Milk
Compare to the oat milk this milk can be warmed and with froth up too! It takes extra time and ingredient to prepare but it will be impressively creamy, rich and frothy! Delicious for coffee or matcha latte!
Equipment
- blender
Ingredients
- 90 g raw cashews
- 40 g coconut flakes or desiccated
- 25 g rolled oats
- 1 medjool date pitted
- 1 pinch sea salt
- 700 ml to 1litre water filtered or mineral
Instructions
- Soak cashews (uncovered) in boiled water (not boiling!) for 30 minutes.
- Drain and rinse the cashews, then add to a food processor with the coconut, rolled oats, date, salt, and water.
- Blend on high for 60 seconds.
- Place a muslin cloth over a large mixing bowl and pour the milk over it.
- Strain, squeezing really well until mostly pulp is left.
- At this point, the milk is ready to enjoy as is, or it can be refrigerated for up to 4-5 days
