Step 1

First, add the oats, cashews, and water (and an optional pinch of salt) to a high-speed blender or food processor.

Step 2

For even creamier results, blend the cashews with the water first for around 45-60 seconds. Then add the oats and blend for a further 10 seconds. I've found 10 seconds is literally all I need to do before running the risk of slimy milk. You may need slightly longer, depending on how powerful your machine is.

Step 3

If adding the two ingredients at the same time, then literally blend for 10 seconds. If your machine isn't as powerful, then you may need 15-20 seconds, but be careful as the longer you blend, the higher the risk of slime factor.

Step 4

Once ready, strain the milk through a nut milk bag or cheesecloth and then transfer to a clean, airtight bottle/container.

Step 5

The strained oats and cashew pulp can be added to smoothies and other breakfast bowls, or dried out and added into a variety of baked goods, so there is no waste!

Step 6

Your homemade oat milk can then be stored in the refrigerator for 4-5 days. Be aware that if you decide to flavor a batch, then this may affect the shelf life.