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DIY Mylk: Creamy Oat and Almond Cashew Blend

Aerial View of Cheesecloth And Milk In Glass To Make DIY Nut Mylk

Making freshly pressed nut (or oat) mylk has never been so easy and good for the environment. 

Whether you're vegan, lactose-intolerant, or simply wanting to try something new, our Oat Mylk and Almond/Cashew Mylk recipes have got you covered. And with ingredients that are common household staples, whipping up your first (or next!) batch of dairy-free mylk is easier than you think.

These deliciously creamy homemade mylks are super quick to make and contain no fillers or additives. They’re the perfect addition to your morning cuppa and are a great alternative in your smoothies or when baking. They also steam great over coffeecacao, and matcha.

Better yet, you can use any leftover mylk to make delicious homemade treats like this one.

What you'll need:

Almond & Cashew Mylk

Ingredients:

  • ½ cup raw natural almonds
  • ½ cup raw natural cashews
  • 3 cups filtered water

Method:

  1. Cover almonds and cashews with hot water and let soak for 30 minutes, alternatively cover and let sit refrigerated overnight.
  2. Drain and rinse nuts. Add to a high-speed blender with three cups of chilled filtered water.
  3. Blend on high for approximately 30 seconds.
  4. Line a sieve with a cheesecloth and place over a bowl. Pour the mylk mixture into the sieve through the cheesecloth and let drain, gently agitating with a wire whisk to speed up the process. Once the liquid has drained, gently bundle up and squeeze the cheesecloth to get out every drop.
  5. Pour your homemade nut mylk into a clean glass bottle and store it in the refrigerator for up to five days. Some separation will occur so be sure to give the mylk a good shake before enjoying.

Makes: 6 servings | Prep time: 10 minutes (not including 30 minutes soaking time)

Nutritional Information Per Serving*

  • Servings: 6 
  • Calories: 70 
  • Total Fat: 6g 
  • Total Carbohydrate: 3g 
  • Net Carbohydrate: 2g 
  • Protein: 2g 
  • Sugar: 0g

Oat Mylk

Ingredients: 

  • 1 cup oats
  • 3 cups water

Method:

  1. Add oats and water to a highspeed blender and blend on high for 30 seconds
  2. Line a sieve with a cheesecloth and place it over a bowl. Pour the mylk mixture into the sieve through the cheesecloth and let drain, gently agitating with a wire whisk to speed up the process. Once the liquid has drained gently bundle up and squeeze the cheesecloth to get out every drop.
  3. Pour your homemade oat mylk into a clean glass bottle and store it in the refrigerator for up to five days. Some separation will occur so be sure to give the mylk a good shake before enjoying.

Nutritional Information Per Serving*

  • Servings: 6 
  • Calories: 27 
  • Total Fat: 1g 
  • Total Carbohydrate: 5g 
  • Net Carbohydrate: 4g
  • Protein: 1g 
  • Sugar: 0g

3 Step Method To Make DIY Nut Mylk With Milk And Other Ingredients

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