Homemade Plant-Based Milk

Ingredients and Weight:

• 1 cup rolled oats
• 1 cup raw cashews
• 8 cups water
• 1 teaspoon vanilla extract (optional)
• 1/4 teaspoon salt (optional)

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Difficulty Level: 1 (Simple)

Preparation Method Steps:

1. Rinse the oats and cashews thoroughly in a fine-mesh strainer.
2. In a large blender, combine the oats, cashews, water, vanilla extract (if using), and salt (if using).
3. Blend on high speed for 2-3 minutes, or until the mixture is smooth and creamy.
4. Strain the milk through a nut milk bag or cheesecloth into a large bowl.
5. Transfer the strained milk to a sealed container and refrigerate for up to 3 days.

Nutritional Information:

Calories: 150 per cup Protein: 5 grams per cup Fat: 10 grams per cup Carbohydrates: 20 grams per cup Calcium: 25% of daily value Vitamin D: 10% of daily value

Dish Characteristics:

• Creamy and frothy
• Rich and nutty flavor
• Refreshing and nourishing

User Comments:

• "This plant-based milk is delicious and so easy to make. I love the creamy texture and nutty flavor."
• "I'm allergic to dairy, so this milk is a great alternative. It has a great taste and is perfect for cereal, smoothies, and baking."
• "I was skeptical about homemade plant-based milk at first, but this recipe is a game-changer. It's so quick and simple to make, and the taste is amazing."

Special Precautions and Tips:

• If you don't have a nut milk bag or cheesecloth, you can use a fine-mesh sieve lined with a paper towel.
• You can add other flavors to the milk, such as cocoa powder, cinnamon, or maple syrup.
• If the milk separates after refrigerating, just shake it well before using.
• The oat pulp leftover from straining can be used in baking, such as muffins or cookies.