Food & Cooking Recipes Ingredients Pasta and Grains Oat, Nut, and Seed Milk By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 26, 2020 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 15 mins Total Time: 8 hrs 15 mins Yield: Makes 21/2 to 3 cups 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. Ingredients 1 cup preferred nuts or old-fashioned rolled oats, or ½ cup hulled hemp seeds Kosher salt 1 to 2 teaspoons pure maple syrup, optional 1 to 2 teaspoons pure vanilla extract, optional Directions Cover nuts or oats in 2 inches cold water. (Hemp seeds do not need to be soaked.) Refrigerate overnight. 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. Print