Description
A creamy, rich chocolate oat milk made with simple plant-based ingredients, perfect for a quick homemade dairy-free drink.
Ingredients
- 1/4 cup raw cashews (preferably soaked overnight, but not necessary)
- 3/4 cup old-fashioned rolled oats
- 1/4 cup cocoa powder
- 3 tbsp maple syrup
- 1 tbsp coconut oil (or other neutral oil)
- 1/2 tsp vanilla extract
- pinch sea salt
- 4 cups cold water
Instructions
- Soak the cashews in hot water for 10 minutes, then strain.
- Add the strained cashews, oats, cocoa powder, maple syrup, coconut oil, vanilla extract, salt, and cold water to a blender. Blend on high for no longer than 30 seconds.
- Place a nut milk bag or thin kitchen towel over a large bowl and pour in the blended mixture. Squeeze to strain the milk from the pulp.
- Pour the strained milk back into the blender for easy transfer, then pour into an airtight bottle and refrigerate.
Notes
- Avoid over-blending to prevent a slimy texture.
- Soaking cashews overnight yields a smoother texture but is optional.
- Store in the refrigerator for up to 3–4 days and shake before use.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
