Recipe: Homemade Oat Milk (substitute for nut milk, blender)

OAT MILK

"Making oat milk may take you less time than running to the store to pick some up. While it isn't quite as rich or creamy as nut milk, it's much faster to make because oats require only 1 hour of soaking. It's my emergency option when I've run out of almonds, cashews, and other nuts, because chances are I have steel-cut oats on hand."



"Oat milk is great in smoothies, puddings, and - not surprisingly - stirred into a bowl of warm oats or another porridge. If you'll be using the oat milk in a savory dish, omit the maple syrup and vanilla."

1 cup (180g) steel-cut oats, soaked in water for 1 hour and drained
3 cups (710ml) water
3 tablespoons maple syrup (optional)
1 teaspoon vanilla extract (optional)
1/8 teaspoon salt

Put all the ingredients in a blender and process until smooth.

For a thicker texture, use the oat milk as is.

Or, for a thinner liquid, strain it: Cover the mouth of a large container with two layers of cheesecloth, leaving a well in the cheesecloth (a new paint strainer bag or a nut milk bag, which is cheap and easy to find online, will also work well). Secure with a rubber band, then pour in the blended mixture. You may need to do this in batches, gently pushing some of the pulp to the side or spooning it out and discarding it. After pouring all of the mixture in, let it sit for about 10 minutes. Loosen the cheesecloth from the rim of the container and gently squeeze to extract as much liquid as possible.

Stored in an airtight container in the fridge, the oat milk will keep for 3 days. Shake well before using.

Makes about 3 1/2 cups (830ml)
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Food52 Vegan: 60 vegetable-driven recipes for any kitchen by Gena Hamshaw