Cashew Oat Milk + Warming Golden Milk

Nov 13

This Cashew Oat Milk is crafted with 4 simple ingredients: cashews, oats, sea salt, and water.

Homemade cashew milk is rich in protein, monounsaturated fats, and essential minerals, including copper, calcium, iron, phosphorus, potassium, zinc, and magnesium.

There are several advantages to making your own nut milk. For one, you don’t need to include any extra additives such as gums, oils, or sugars, and it’s easier on the wallet.

I find cashews to be the easiest nuts to work with when making plant-based milks. The process is simple: soak, blend, strain, and enjoy! Cashews taste fantastic and provide a smooth, creamy, and delicate texture.

You can take your Cashew Oat Milk to the next level by making Warming Golden Milk. Just add sliced ginger, turmeric, and cinnamon to your milk, heat it over the stovetop, and in five minutes, you’ll have a warming, anti-inflammatory drink ready to enjoy.

Ingredients

Cashew Oat Milk

¾ cup raw cashews

¼ cup sprouted rolled oats

1 pinch fine sea salt

3½ - 4 cups filtered water

1 Tbsp maple syrup (optional)

Warming Golden Cashew Milk

2 cups Cashew Oat Milk

1-inch piece fresh turmeric, sliced into coin-sized pieces (substitute 1 tsp ground turmeric)

½-inch piece ginger, sliced into coin-sized pieces (substitute ½ tsp ground ginger)

1 cinnamon stick (substitute ½ tsp ground cinnamon)

½ tsp ground turmeric

2 tsp maple syrup or date syrup (optional)

1 tsp vanilla extract

A pinch of sea salt

A few cracks of black pepper

Ground cinnamon, for serving

Directions

To make Cashew Oat Milk: Soak cashews in water for at least 4 hours or overnight in the fridge.

After soaking, drain and rinse the cashews. Place them in a high-speed blender along with rolled oats, sea salt, water, and maple or date syrup if desired. For richer, creamier milk, use 3½ cups of water; for thinner milk, use 4 cups. Blend the mixture on high for 60 seconds.

Place a nut milk bag over a large measuring cup or mixing bowl and pour the blended mixture into the bag. Strain and squeeze until mostly pulp is left; this process may take a few minutes.

Pour the strained milk into a wide-mouth milk jug or mason jar. Alternatively, you can pour it directly into a wide-mouth jug or jar through a fine mesh sieve (this may result in some pulp remaining in the milk).

This cashew milk can be used in oatmeal, cereal, coffee, or for making Warming Cashew Golden Milk.

Store the cashew milk in the refrigerator for up to 4-5 days.

Makes 4 cups milk. Time 2 minutes prep, 4 hours to overnight for soaking

To make Warming Golden Milk: Combine Cashew Oat Milk, sliced turmeric, sliced ginger, cinnamon, and ground turmeric in a small saucepan. Gently heat the mixture over medium-low heat until it is steaming, stirring often for about 5 minutes. Be careful not to overheat, as this can cause the milk to scald and clump.

Remove the saucepan from the heat and stir in maple syrup or date syrup (if using), vanilla extract, and a pinch of sea salt to taste. Strain the milk into mugs and top each serving with a crack of pepper and a dash of cinnamon.

Makes 2-4 servings. Time 5 minutes prep

Time-Saving Tip

If you need to speed up the soaking process, you can soak the cashews in boiling water for at least 30 minutes and up to 2 hours. Keep in mind that results may vary.

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