Homemade Dairy-Free Milk (Oat, Almond, and Cashew) Recipe
Blending raw oats with cold water for just 30-45 seconds pulls out their milky liquid without releasing the starch that turns oat milk slimy, and straining once through a nut milk bag leaves a clean, pourable base you can sweeten or flavor to match coffee, cereal, or baking needs.
- Prep
- 8 min
- Cook
- 0 min
- Total
- 8 min
- Servings
- 4
Ingredients
- 1 cup old-fashioned rolled oats
- 4 cups cold water
- 1/4 tsp fine sea salt
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Nutrition per serving
- Calories
- 91
- Protein
- 3g
- Carbs
- 16g
- Fat
- 1g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Add the rolled oats and cold water to a blender.
- 2Blend on high for 30-45 seconds only, no longer, until the liquid turns milky white.
- 3Add the salt, maple syrup, and vanilla, if using, and pulse a few times to combine.
- 4Set a nut milk bag or a fine-mesh sieve lined with a few layers of cheesecloth over a large bowl or pitcher, then pour in the blended mixture.
- 5Let it drain on its own for a minute, then gather the bag and squeeze gently to release the remaining milk, without wringing it hard.
- 6Transfer the strained milk to a sealed jar or bottle and refrigerate. Shake well before each use, since natural separation is normal.
Tips & variations
- For almond milk, soak 1 cup raw almonds in water for 8-12 hours, drain, then blend with 4 cups fresh water and strain the same way; the soak softens the nuts so they blend smoother.
- For cashew milk, soak 1 cup raw cashews for 2-4 hours, blend with 4 cups water, and skip straining entirely, cashews break down fine enough that the milk stays smooth as is.
- Thin any of these by adding an extra cup of water after blending, or thicken by using less water or an extra 1/4 cup of oats, almonds, or cashews.
- Save the strained oat or almond pulp for muffins, pancake batter, or smoothies instead of tossing it.
Storage & reheating
Store dairy-free milk in a sealed jar in the refrigerator for 4-5 days. It will separate as it sits; just shake or stir before pouring. These milks aren't meant to be reheated on their own, but they can be warmed gently in a saucepan or the microwave for coffee or hot cereal.
Tips from the Tulo kitchen
- A splash of the milk in hot coffee can look slightly curdled if the coffee is very acidic; steaming it briefly to about 150°F first helps it blend in smoothly.
- For a neutral milk to use in savory cooking, leave out the maple syrup and vanilla entirely.
FAQ
Why did my oat milk turn out slimy?
Slime almost always comes from blending too long or using warm water, both of which release the oats' starch. Keep the water cold and blend for no more than about 45 seconds.
Does homemade dairy-free milk froth for coffee?
Cashew and oat milk froth reasonably well because of their natural starch and fat content; almond milk froths less easily and produces a thinner foam.
Is homemade oat milk as nutritious as dairy milk?
It has less protein and calcium than dairy milk unless fortified, since it's just oats and water. Store-bought versions are often fortified with calcium and vitamin D to close that gap.
Can I use these dairy-free milks in baking?
Yes, oat and cashew milk both work as a 1:1 swap for dairy milk in most quick breads, pancakes, and muffins. Almond milk works too but can make baked goods slightly less rich due to its lower fat content.
