Making plant-based milk was far scarier to think about than to actually do. After putting it off for years, I finally gave it a go and it turns out it’s pretty simple and quick, and saves a heap of packaging compared to carton milk.
I have been playing around with the ingredients and ratios for months now, and have found that the below combination creates a beautifully earthy and creamy plant milk.
My favourite way to use it is to pour myself a big cold glass of it, but it is also great in smoothies, in porridge, on cereal and in pancake batter. I don’t find it quite creamy enough to use in black tea and it can curdle in really hot drinks but I like my drinks extremely hot and I’m super fussy – I’m sticking to my Macro organic soy milk for my tea and cacao’s.
Do I need a fancy blender? No. I’m using a stick blender currently as we don’t have the electrical setup in the bus to support a high speed blender. It works well enough, but if you have a high speed blender, this mylk will be even better!
Do I need a special mylk bag? Nope but would be handy. Most things we own have multiple uses. I use a reusable produce shopping bag that has a fine enough net that it does the job nicely. Cheesecloth is also great for this. I have put it through a sieve before although it takes way longer as you can’t push it through by squeezing it.
PLEASE don’t throw out the leftover pulp, it’s essentially just wet mashed dates, cashews, hemp and oats. Use it to make these healthy Sultana coconut and mylk oat cookies.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Cashew, hemp and oat mylk
Ingredients
- ½ C cashews
- 4 dates - the dried kind (but if using medjool only use 2 as they are sweeter)
- ¾ C water, just boiled
- 1 tsp coconut oil, melted
- Pinch salt
- ½ C rolled oats
- ¼ C hemp seeds - (also known as hemp hearts)
- 4 C cold filtered water - (or boiled and cooled water)
Instructions
- In a blender (or large mixing bowl if you are using a stick blender), soak the cashews and dates in the hot water for 10 minutes.
- Add the oil, salt, oats, hemp seeds and cold water. Blend for 2 minutes or until smooth (this will be faster in a high-speed blender).
- Strain into a jug through a mylk bag or cheesecloth (alternatively, I use a clean reusable produce bag). When most of the liquid has come through on its own, help the rest of the liquid through by gently squeezing the bag from the top down. If the liquid starts getting slimy, stop there. Option to strain it a second time if you feel the need.
- Refrigerate to chill. Shake before serving.
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