Description
A quick and creamy homemade oat milk coffee creamer with a subtle nutty sweetness. Perfect for adding a smooth, dairy-free touch to your coffee or tea.
Ingredients
- 1/4 cup cashews
- 3/4 cup oats
- 2 cups cold water
- 1 tbsp coconut oil (or other neutral oil)
- 1 tbsp agave
- Pinch sea salt
Instructions
- Soak the cashews in boiling water for 10 minutes. Strain and set aside.
- In a high-speed blender, add the oats, soaked cashews, cold water, coconut oil, agave, and sea salt. Blend on high for about 20 seconds (or 35 seconds for a standard blender), being careful not to overblend.
- Place a nut milk bag, thin kitchen towel, or cheesecloth over a large bowl. Pour the mixture in and squeeze to strain the liquid from the pulp.
- Transfer the strained creamer back into the blender for easy pouring, then pour into an airtight bottle. Store in the fridge and use as desired.
Notes
- Do not overblend to avoid a slimy texture.
- Store in the refrigerator for up to 3–4 days and shake before use.
- You can adjust sweetness by adding more or less agave.
- Works well in coffee, tea, or smoothies.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
