This recipe for homemade plant-based milk is for a full-bodied, unsweetened vegan beverage that is perfect for all your baking and cooking needs. It replaces any animal milk, and you can use the pulp, too. It’s also delicious on cereal, coffee, heated and frothed for your cappuccino, or anywhere you want a healthy, no-sugar-added, creamy beverage.
Preparation Details
Prep Time: 15 mins
Cook Time: Not available
Total Time: 9 hrs 20 mins
Servings: 4
Ingredients
- ⅓ cup rolled oats
- ⅓ cup raw, skin-on almonds
- ⅓ cup cashews
- 4 cups filtered water, divided
- 1 tablespoon whole flax seeds
Steps
- Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
- Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
- Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.
