WHY BOTHER WITH PLANT BASED MILK?
You may be lactose intolerant, improving your gut health, or vegan.
Personally, I've battled with minor skin irritations for as long as I can remember, but as I get older they are worsening and these dry flaky patches never go away. So I'm experimenting with my diet and 8 weeks in, dairy appears to be a major trigger.
But I have a coffee or two each day, and don't want to stop! I've tried drinking it black but really miss the milk. So I've tried a variety of plant based milks in cafes and discovered that oat milk tastes the most like cows milk (in my opinion...) Being zero-waste focused, I wasn't keen to bring a plastic bottle or Tetrapak into my home, so I began looking for recipes.
While researching I also discovered that store bought oat milk contains vegetable oil to make it creamy, and often a thickener of some sort. I didn't want these additives so I was super pleased to stumble across Dana of Minimalist Baker. If you go to her website you'll find a standard oat milk recipe that contains only oats and water, but this won't heat and foam well, so she developed a plant based milk using 5 easy ingredients that does!
CASHEW COCONUT OAT MILK
Makes approx 750ml
- 3/4 cup raw cashews (soak for 30 mins in boiled water, or for 6 hours or overnight in cool water)
- 1/2 cup unsweetened coconut flakes (maybe you could use coconut thread or desiccated coconut but I haven't tried. I get my coconut flakes from GoodFor.)
- 1/4 cup rolled oats (not steel cut)
- 1 medjool date, pitted (or a regular date or two softened in a little boiling water, option 2: sub with maple syrup or stevia to taste)
- 1 pinch sea salt
- 3 cups filtered water
You basically blend all ingredients together, and strain through a nut milk bag (I use an old ham bag but a thin t-shirt or tea towel will also work). The resulting liquid is then ready to drink, and it can be refrigerated for up to 4-5 days.
Perfect for frothing and heating, to make coffee, hot chocolate, matcha, etc. Also great cold!
Using a normal blender is ideal, but I don't have one so used my Ninja instead. I had to divide the ingredients in half so that they'd fit into the Ninja container. Definitely easier if you have a larger blender! Blend on high speed for about 60 seconds.
After straining, you are left with the pulp contained within your straining cloth. I used a dough scraper to remove this (any scraping tool will work), and placed it in a bowl to refrigerate. See pic below. I then add this to my porridge over the next few mornings, and it could also be added to smoothies.
If you'd like to see an approximate nutritional breakdown of the milk, head over to Minimalist Baker You'll also find the regular oat milk recipe if this interests you too.
Hope you enjoy this - I really do - and my skin is too :)