Homemade Plant-Based Milk recipe

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Ingredients

⅓ cup rolled oats
⅓ cup raw, skin-on almonds
⅓ cup cashews
4 cups filtered water, divided
1 tablespoon whole flax seeds

Nutrition Info

175.5 calories
carbohydrate: 11.5 g
cholesterol: : -
fat: 13 g
fiber: 3.2 g
protein: 5.7 g
saturatedFat: 1.7 g
servingSize: -
sodium: 10.4 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine oats, almonds, and cashews in a large bowl and cover with 2 cups filtered water. Allow to soak in the refrigerator for at least 8 hours.

  2. Remove from the refrigerator and add flax seeds. Let stand so flax seeds react with the water and mixture comes to room temperature, about 1 hour.

  3. Transfer to a blender and blend until creamy. Let rest for 5 minutes. Add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy. Strain the pulp through a fine-mesh sieve. Enjoy right away or refrigerate for up to 1 week. Shake well before use.

Recipe Yield

4 servings

Recipe Note

This full-bodied, unsweetened vegan beverage is perfect for all your baking and cooking needs. It replaces any animal milk and the pulp can be used too. It's also delicious on cereal, coffee, or heated and frothed for your cappuccino, or anywhere you want a healthy, no-sugar-added, creamy beverage.

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