Vanilla Cashew Oat Milk (Snickerdoodle Milk)

Have you ever discovered a recipe but didn’t have a key ingredient so you went out of your way to buy that ingredient just so you could make it? That’s what I did when I saw this recipe a while ago. I’ve been thinking of making my own milk for some time and I thought that cashew milk sounded super yummy. The only thing was, I didn’t have any cashews! So I bought a huge jar of cashews to satisfy my desire to make this milk.

Cats like Cashew Oat Milk too!

My cat decided to make an appearance for this post. Her name is Blaky. Yes, that is the correct spelling. It’s how I spelled her name when I was a little kid and so that is how I will keep spelling it. I love her, she is my best friend!
Isn’t amazing how everyone loves their pet? They can provided us with so much joy and friendship. I wonder if they know how much they mean to us.

This milk is so good. I like calling it Snickerdoodle Milk because it has vanilla and cinnamon, just like a Snickerdoodle cookie.
Katie is featuring yummy vegan desserts on her. Go here to find out more

Vanilla Cashew Oat Milk (Snickerdoodle Milk)
Makes about 1 quart
Adapted from here

1 1/2 cups cashews
3 cups water for soaking
1/2 cup old-fashioned oats
1 1/2 tsp ground cinnamon
3 cups filtered water
1 tbsp agave
1 tsp vanilla extract
Don’t be afraid to make your own milk. It’s much more simple than it seems.

Place cashews and water in a large clean bowl. Cover with plastic wrap and allow it to soak overnight or for 8-12 hours.
After soaking, drain the soaking water and rinse the cashews until the water runs clear
Grind oats in a food processor until it becomes a fine powder
Add the cinnamon, filtered water, soaked cashews, agave, and vanilla extract. Blend until smooth.

After blending

Place fine strainer in a large bowl and place a cheese cloth over the strainer. In batches pour the milk through and with the cheese cloth squeeze all of the liquid that you can get out of the cashews. Dump all of the leftover cashew-oat mixture in a small bowl. Continue until you’ve done so with all of your milk.

Straining

If some pieces of cashews made their way into your milk feel free to strain it again if desired.
Store in a clean airtight container. I used a mason jar.
Shake well before drinking. The cinnamon tends to accumulate on the bottom.
Try to drink milk within one week. I trust you’ll have no difficulty doing this!

Leftover ground up cashews and oats

If you’re wondering what to do with all of your leftover cashews and oats here are some ideas:

• Return to food processor and blend until it reaches a creamy consistency. You can use this just like any nut butter
• Add some dates and blend to make Spheres of Joy
• Spread out on a cookie sheet and place in the oven at a low temperature for about an hour (around 175 degrees Celsius). Let this bake until it dries out, stirring occasionally. You can use this as a granola like topping or blend up the mixture and use it like a nut flour

Please leave this field empty

Oh hi there
It’s nice to meet you.

Sign up to receive awesome recipes in your inbox!

Email Address *

We don’t spam! Read our privacy policy for more info.

Check your inbox or spam folder to confirm your subscription.