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Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten- and nut-free option, try using hemp seeds.

Martha Stewart Living, April 2018

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Credit: Bryan Gardner

Recipe Summary test

prep:
15 mins
total:
8 hrs 15 mins
Yield:
Makes 21/2 to 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight.

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  • Drain and rinse, then transfer to a blender with 3 cups room-temperature or cold water and a pinch of salt. Blend until completely smooth.

  • Strain mixture through a fine sieve lined with two layers of cheesecloth, pressing on solids to extract as much liquid as possible.

  • Add maple syrup and vanilla to taste, if desired. Transfer to sealed containers and refrigerate until cold before serving. Milk can be refrigerated up to 1 week. Shake well before serving.

Cook's Notes

You can also use a nut milk bag instead of cheesecloth when straining.

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