Cashew Coconut Oat Milk

Kay

Cashew Coconut Oat Milk

Av:
Håller 5 dagar i kyl.
Annons

Ingredienser

    1. 3/4 cups raw cashews
    2. 1/2 cup unsweetened coconut flakes
    3. 1/4 cup rolled oats (not steel cut)
    4. 1 medjool date, pitted
    5. 1 pinch sea salt
    6. 3 cups filtered water

Gör så här

    1. 1.

      Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).

    2. 2.

      Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.

    3. 3.

      Top blender with lid, cover with a towel to ensure it doesn't spill over, and blend on high for 60 seconds.

    4. 4.

      Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.

    5. 5.

      At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you'll know if it's still fresh by the smell).

    6. 6.

      Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.

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