Oat cashew milk recipe free#

We asked three Canadian food-business owners who regularly make their own for their recipes and tips. Add the cashews to a blender then add about 2 cups cold water to the blender. With a few staple ingredients and tools, you can make dairy-free milk to use in all sorts of cooking and baking. Optional - Soak the cashews anywhere from 15 minutes to overnight (see notes) Drain the cashews and rinse until the water runs clear. Making your own plant-based milks allows you to adjust the flavor and texture to your liking- and most are quite easy to DIY. In other words, their preference isn’t intentionally vegan that just happens to be a benefit. It also adds a creaminess that you don’t get from whole milk. Tri Ngo and Hang Vu from Rustle & Still, a Toronto café, say they opt for coconut milk in their desserts and coffee-based drinks because they love its depth of flavour and texture. Nuts, grains and seeds (such as almonds, cashews, oats and hemp) are sources of fibre soy is high in protein and coconut is packed with antioxidants and medium-chain fatty acids, which can support digestion. It was first commercially developed in the early ’90s by Swedish scientist Rickard Öste, who was looking for a dairy-free alternative for people with lactose intolerance and allergies.īesides producing fewer greenhouse gases than dairy, plant-based milks also offer health benefits.

There are also other plant-based milks that have been around for only a few decades, like oat milk. Coconut milk also has a long history, and is a key ingredient in Filipino dishes, Thai curries, Vietnamese desserts and Caribbean stews. Take soy milk, for example: In China, where this beverage originated, it’s not uncommon to make your own to use in cooking or to drink for breakfast. It will not raise like dairy milk or produce froth suitable for a cappuccino.(Photography: Erik Putz, Prop styling: Madeleine Johari, Food styling: Ashley Denton)īefore they were sold at grocery stores, plant-based milks had been around for centuries and were staples in various cuisines.

The milk will thicken slightly and hold froth suitable for a latte. Remove from the heat once the milk begins to simmer. To boil and froth, pour a small amount of cashew, coconut and oat milk into a saucepan. PIN THIS RECIPEĬashew, coconut & oat milk that heats and froths like a dreamĥ. It will not raise like dairy milk or produce froth suitable for a cappuccino. Transfer the milk into a sealable glass jar and store in the fridge for up to 5 days.ĥ. Strain the milk though a nut milk bag or piece of muslin cloth over a sieve - gather the edges of the cloth and squeeze out the liquid until only the pulp remains. Secure the lid on, then blend on ‘smoothie’ mode for 50 secondsĤ. Add all the remaining ingredients, starting with 3 cups of water.ģ. Tap the sieve to remove excess water and then pour the nuts into the clear Vibe blender jug.Ģ. Pour the soaked cashews into a sieve, thoroughly rinse and then drain. ½ cup rolled oats (gluten-free if GF) – do not use quick or steel cut oatsġ.

Oat cashew milk recipe free#

¾ cup shredded or flaked coconut (preservative free & unsweetened) INGREDIENTSġ cup raw cashews (soak in water with 1 teaspoon of salt) The Vibe blender blades are powerful enough to cream firm nuts with equally smooth, milky results. Six hours or overnight is ideal, but for a quick, cheats method, soak them in hot water for half an hour. We always recommend soaking raw cashews beforehand. If you’re not a coffee drinker, you’ll also love coconut, cashew and oat milk in overnight oats, over granola or homemade muesli, chia pots, or anywhere milk is required! With coconut and dates in the mix, it’s naturally quite sweet and makes a delicious, wholesome drink, straight out of the fridge.

Our recent plain homemade oat milk recipe can become lumpy when heated, our homemade almond milk is a little too thin, and our homemade coconut milks tend to be too strong tasting - and none have enough body to hold a satisfying froth! This unique blend however, has just the right ratio of ingredients to get that rich, dreamy, creamy, dairy-milk texture you’ve been missing. And, coffee lovers, we’ve got your back! This plant-based blend is perfect for heating and frothing.Īs much as we luv the taste of all of our dairy-free blender milks - few pass the ‘heat and froth’ test. It’s extra thick, smooth, creamy, and oh-so delicious. This coconut, cashew and oat milk recipes is one of our favourites. The Luvele kitchen has been busy developing a range of quick and easy, dairy-free milk recipes to make at home in the Vibe Blender System.