Ingredients
¾ cup raw cashews, soaked
½ cup unsweetened coconut flakes
¼ cup rolled oats
1 medjool date, pitted (or sub with 1-2 tsp maple syrup)
1 pinch of sea salt
3 cups of filtered water
Method
1. Soak cashews in very hot water for 30 mins or in cool water overnight (no more than 8 hours or they can get too soft!)
2. Add your oats and 1 cup of water to the blender and blend for 30 seconds.
3. Using a strainer, strain out the liquid into a bowl. Don’t press down on the oats as they can get slimy.
4. Drain and rinse cashews.
5. Give your blender a quick rinse. Then add the cashews, coconut flakes, date, sea salt, oat liquid and remaining 2 cups of water to your blender.
6. Blend on high for 60 seconds.
7. Place a nut milk bag (or a thin, clean t-shirt) over a large mixing bowl and pour the milk over it. Strain and squeeze until you’re left with mostly pulp in the nut milk bag.
8. Pour into a clean glass container and store in the fridge for 4-5 days.
*Tip – if using in coffee it can help to warm (not boil) the milk before adding it to your coffee. This will help limit any separation.
Enjoy!
Amanda