Makes: 4 cups


  • 1 cup of oats
  • 1/4 cup of cashews (optional for a creamier version)
  • 4 cups of water
  • 1/2 tsp of vanilla extract
  • 2 pitted Medjool dates or 1 1/2 tbsp of maple syrup (optional)
  • Nut milk bag or cheesecloth


  1. Add all the ingredients to a blender and blend on medium-high for 10-20 seconds until combined. It’s essential not to over-blend the ingredients; otherwise, the milk will become slimy.
  2. Balance a strainer on top of a mixing bowl and place a piece of cheesecloth on top. Alternatively, you can use a clean tea towel or J-cloth.
  3. Pour the blended mixture onto the cheesecloth and pick up the edges to close it tightly. Squeeze the pulp inside the cheesecloth until no more liquid comes out.
  4. Transfer the oat milk from the mixing bowl to an airtight glass bottle or jar.
  5. Store in the fridge and use within 5 – 7 days. The milk will split, so just make sure to shake well before use.

Tip: you can use the pulp to bake muffins or cakes!