Oat Or Almond Milk Recipe

Soak (optional)

Optional: For creamier, smoother oat milk, you may soak the oats in cold water for 10–30 minutes, then drain and rinse. This reduces sliminess. If short on time you can skip soaking and rinse the oats briefly.

Add the rinsed/soaked oats and 4 cups cold water to a high-speed blender. Add 1 tsp fine sea salt and, if using, 1 tbs maple syrup and 1 tsp vanilla extract.

Blend on high for 30–45 seconds. Do not over-blend (especially more than 1 minute) to avoid extracting excess slimy starches. The goal is a smooth, homogenous liquid.

Place a fine mesh sieve or nut milk bag over a large bowl or pitcher. Pour the blended oat mixture through the sieve or bag. If using a sieve, you may need to press gently with a spatula to help liquid through. If using a nut milk bag, gently squeeze to extract the milk. Note: oat milk is thinner than nut milks and will mostly pass through a sieve without pressing; use a bag only if you prefer the creamiest result.

Taste the milk and adjust: add an extra pinch of salt or more sweetener if desired; stir well to combine. Transfer to a glass bottle or jar and refrigerate. Shake before each use; oat milk can separate naturally.

Storage: keep refrigerated and use within 4–5 days. If the milk thickens or becomes slimy, shake well; if odor or off-flavor develops, discard.

Soak almonds

Place 1 cup raw almonds in a bowl and cover with several inches of water. Soak at room temperature for 8–12 hours or overnight. For a quicker method, soak in very hot water for 1 hour. After soaking, drain and rinse the almonds thoroughly.

Add the soaked, drained almonds and 4 cups cold water to a high-speed blender. Add a pinch of fine sea salt and, if using, 1 tbs maple syrup and 1 tsp vanilla extract.

Blend on high for 45–60 seconds, until the mixture is milky and the almonds are finely broken down. If your blender struggles, blend in two short bursts and tap down solids between blends.

Set a nut milk bag or fine mesh sieve lined with cheesecloth over a bowl or pitcher. Pour the blended almond mixture into the bag/sieve. If using a nut milk bag, gather the top and squeeze firmly to extract as much milk as possible. If using a sieve with cheesecloth, press with a spatula or use the cloth to twist and extract.

Taste and adjust sweetness or salt. Transfer the almond milk to a clean glass bottle or jar and refrigerate. Shake before use; homemade almond milk will separate naturally.

Storage: keep refrigerated and use within 3–4 days. Shake before serving. Use the leftover almond pulp in baking, smoothies, or dehydrated as almond meal.

Creaminess adjustments: For creamier milk, reduce water to 3 cups when blending (will yield thicker milk) or add 1–2 tbs neutral oil (like sunflower) if desired. For lighter milk increase water slightly.

Avoid sliminess in oat milk by using rolled oats (not instant) and not over-blending; rinse oats before blending and consider a short soak.

Sweeteners and flavoring: adjust maple syrup/honey and vanilla to taste. A small pinch of cinnamon or a date can also be added at blending for different flavor profiles.