Homemade Dairy Free Milk
Cashew and Oat Milk Recipes listed below.
Everywhere you look these days you can find ALL kinds of dairy free milks, you’ve got cashew, almond, oat, pecan, walnut, and hemp to name a few! This is really amazing and exciting for people who have dairy sensitivity/allergies but the downside is that there are more and more unnecessary ingredients being added to these milks like Guar Gum, Ascorbic Acid, Sunflower Lecithin, Natural Flavoring, and more! Also, the cost of the ones without all those added ingredients is just so expensive these days, so I started making my own!
Now I know what you are thinking, AIN’T NOBODY GOT TIME FOR THAT! I get it, but it took me 20 minutes to make not only my cashew milk but also a jar of oat milk. The trick is all in the straining bags that are made for nut milks (Link in my bio). It makes EVERYTHING way easier and faster! Want the recipe too? You’re in luck, here you go! Cashew Milk- Soak 1 cup cashews for at least 4 hours, this helps make them a bit softer and easier to digest. Drain them and then pour into blender with 4 cups filtered water and 1 date and pinch of salt. Blend until smooth, strain through mesh bag/strainer and done Oat Milk: Pour 1 cup oats, 4 cups filtered water, 2 dates, pinch of salt all in blender. Blend till smooth and strain through mesh bag/strainer TWICE - this is important because it makes it more frothy and delicious! You can also add cinnamon or vanilla bean or even dairy free chocolate or maple syrup to change it up too! Recipe lasts for about a week in the fridge! Think you will give it a try??