I love nut milks like almond and cashew milk but sometimes I just forget to soak the nuts the night before or I’m lazy. This recipe requires no soaking which means dairy free milk in under 5 minutes! AND if you’re lucky enough to have a quality, high speed blender, you may not even have to filter it. Sometimes you just need recipes like that. Ya no?
One more tid bit- oat milk has a mild, sweet flavor. I find that it works great for drinks (like this one), for baked goods, as a light cream for soups or in curry if you can’t have coconut milk.
1 c. oats (uncooked)
3.5 c. water
1 date (optional)
Add oats, water and date to blender. Blend on high for 30 seconds to 1 minute. Don’t over blend as the milk will become a bit slimy and that’s gross.
Strain milk into a liquid measuring cup using a mesh nut milk bag. I usually put a liquid measuring cup inside a large bowl in case it splashes over. I then transfer the milk to a pitcher to store.
*You can save the pulp if you’d like and add it to baked goods or into a smoothie. Store in refrigerator and consume within 3-5 days. Contents will separate; simply give it a good shake before pouring it over your cereal or into your glass.