Cashew, hemp and oat mylk
This beautifully creamy and earthy mylk is best enjoyed by the glass, but it is also great in smoothies, porridge, on cereal and in pancake batter.
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.
Notes
Keep the leftover pulp to make our yummy Sultana coconut and mylk oat cookies.
It keeps well for 2 days in the fridge.