Sites:      

So Vegan Recipe Video

Homemade Plant Milks

A new recipe from So Vegan: “Our homemade oat and cashew milk recipes are so easy, delicious and even creamier than store-bought brands!”

INGREDIENTS

Oat Milk:

  • 75g rolled oats (1 cup)
  • 750ml water
  • 1 tsp agave syrup
  • 1/2 tsp vanilla extract
  • pinch of salt

Cashew Milk:

  • 125g cashews (1 cup)
  • 750ml water
  • 1 tsp agave syrup
  • 1/2 tsp vanilla extract
  • pinch of salt

INSTRUCTIONS
Oat Milk:

  1. Add all the ingredients to a high-powered blender. Blend until smooth – this will take a couple of minutes.
  2. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
  3. Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
  4. Transfer the oat milk from the mixing bowl to a glass bottle or jar.
  5. Store in the fridge and use within 4-5 days. Shake well before use.

Cashew Milk:

  1. Transfer the cashews to a bowl and soak in how water from a kettle for 20 minutes.
  2. Drain the cashews and add them to a high-powered blender, along with the remaining ingredients. Blend until smooth – this will take a couple of minutes.
  3. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
  4. Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
  5. Transfer the cashew milk from the mixing bowl to a glass bottle or jar.
  6. Store in the fridge and use within 4-5 days. Shake well before use.

Want to see more great recipe videos? See all of the So Vegan Recipe Videos.

Sites: