Creamy Nutty Oat Milk with a Hint of Vanilla and Cardamom - photo 1
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Creamy Nutty Oat Milk with a Hint of Vanilla and Cardamom

Vegan Drinks Vegan dishes Breakfasts 25 min Easy 6 wyświetleń ~16.25 PLN - (0)
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Description

Discover the velvety smoothness and richness of homemade plant-based milk that will forever change your approach to dairy-free beverages. This unique recipe combines the creaminess of cashews with the natural sweetness of oats, creating a perfectly balanced, thick, and satisfying base. The addition of natural vanilla brings deep, warm notes, while a pinch of cardamom adds an exotic, slightly spicy character that intrigues and awakens the senses. The milk is naturally sweetened with dates, eliminating the need for added refined sugar. Visually, the drink has a beautiful, creamy white color and is completely smooth. It works perfectly as a base for morning oatmeal, latte coffee, smoothies, and also as a standalone, nutritious drink. This is a recipe for anyone who values natural ingredients and wants full control over what they drink.

Ingredients (8)

Servings:
4
  • Cashews 100 g
  • Mountain oats 50 g
  • Filtered water 1000 ml
  • Daktyle suszone bez pestek 20 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cardamom 1 g
  • Sól himalajska 1 szczypta
  • ✨ Opcjonalne
  • Maple syrup 20 ml
💰 Szacowany koszt dania: ~16.25 PLN (4.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Start by soaking the cashews. Place 100g of raw cashews in a bowl and cover them with boiling water so that they are completely submerged. Let them sit for at least 15-20 minutes. If you have more time, you can cover them with cold water and soak for 2-4 hours. This step is crucial for the nuts to soften, which will allow you to achieve a perfectly smooth and creamy consistency for the milk.

Ingredients: Cashews, Filtered water
Use a glass or ceramic bowl. Soaking in boiling water is a great method when you're short on time. If you forget this step, the milk may have a slightly grainy texture. After soaking, the nuts will become noticeably larger and lighter.
2

In a separate, smaller bowl, place 50g of rolled oats and pour boiling water over them, just to the level of the oats. Set aside for 5-10 minutes. The oats will absorb the water and swell. After this time, drain them thoroughly in a fine sieve and rinse briefly under cold running water. This step helps to remove excess starch that could make the milk 'slimy'.

Ingredients: Mountain oats, Filtered water
Do not soak the oats for too long, as they will become sticky. Rinsing thoroughly is important for achieving a pleasant, smooth consistency of the finished milk. Use a sieve with the finest mesh possible.
3

When the cashews are soft, drain them thoroughly in a sieve, pouring out the water they soaked in. Do not use this water to make the milk. Prepare the dates – make sure they are pitted. If they are hard, you can soak them for 5 minutes in hot water along with the nuts to soften them.

Ingredients: Cashews, Daktyle suszone bez pestek
The water from soaking nuts may contain anti-nutrients, so it should always be discarded. Using fresh water for blending will ensure better taste and quality of the milk.

Mixing and filtering

4

Place the drained cashews, rinsed oats, and dates in the blender jar. Add 1000 ml of fresh, cold filtered water. Start blending on low speed, gradually increasing to maximum speed. Blend for about 1.5 - 2 minutes, until the mixture is completely smooth, uniform, and frothy on top. There should be no detectable lumps in it.

Ingredients: Cashews, Mountain oats, Daktyle suszone bez pestek, Filtered water
The best option is a high-speed (jug) blender that can handle finely grinding the ingredients. If you have a weaker blender, blend a bit longer (3-4 minutes), taking breaks to avoid overheating the motor.
5

Prepare a large bowl or pitcher. Place a fine sieve over the vessel, and lay a double layer of cheesecloth or a special nut milk bag in the sieve. Slowly pour the contents of the blender onto the cheesecloth. Allow the milk to drip freely. Then, gather the corners of the cheesecloth and gently but firmly squeeze with your hands to extract as much liquid as possible. You will be left with clean, smooth milk in the bowl, and thick pulp (okara) in the cheesecloth.

Don't rush while squeezing to avoid tearing the cheesecloth. Squeeze until the pulp is almost dry. Don't throw away the pulp! You can add it to oatmeal, pancake batter, cookies, or homemade granola.

Finalizing the flavor

6

Pour the drained milk back into a clean blender jug. Add 1 teaspoon of vanilla extract, a large pinch of ground cardamom, and a pinch of salt. Blend everything together on low speed for 10-15 seconds, just until the ingredients are combined. Taste the milk. If you prefer a sweeter flavor, now is the time to add the optional tablespoon of maple syrup and blend briefly again.

Ingredients: Vanilla extract, Ground cardamom, Sól himalajska, Maple syrup
Adding spices at the end, after straining, ensures that all their aroma remains in the milk and not in the pulp. Always taste and season according to your preferences – you can add more vanilla or a pinch of cinnamon.
7

Pour the finished milk into a clean glass bottle or jar with a lid. Your homemade creamy nut-oat milk is ready to drink! It’s best to chill it in the refrigerator for at least an hour before serving.

Use a funnel to easily pour the milk into the bottle without spilling. A glass container is best for storage because it does not absorb odors.

Fun Fact

💡

Cashews, contrary to their name, are not nuts botanically, but seeds. They grow at the end of a fruit called cashew apple, which is also edible and processed into juices and jams in tropical countries.

Best for

Codzienne śniadanie Dodatek do kawy Baza do koktajli Zdrowa przekąska

Tips

🍽️ Serving

Serve chilled. It is delicious on its own, but pairs perfectly with granola, as a base for cold oatmeal (overnight oats), or frothed into a latte. You can sprinkle the drink with a pinch of cinnamon before serving.

🥡 Storage

Store milk in a tightly sealed glass bottle in the refrigerator for a maximum of 3-4 days. Shake the bottle vigorously before each use, as natural plant-based milk tends to separate, which is completely normal.

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