Homemade Plant Milks (Cashew & Oat)

Method

Oat Milk:

1. Add all the ingredients to a high-powered blender. Blend until smooth - this will take a couple of minutes.
2. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
3. Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the oat milk from the mixing bowl to a glass bottle or jar.
5. Store in the fridge and use within 4-5 days. Shake well before use.

Cashew Milk:

1. Transfer the cashews to a bowl and soak in how water from a kettle for 20 minutes.
2. Drain the cashews and add them to a high-powered blender, along with the remaining ingredients. Blend until smooth - this will take a couple of minutes.
3. Balance a sieve on top of a mixing bowl and place a piece of muslin (cheese cloth) on top of the sieve.
4. Pour the blended mixture onto the muslin and pick up the edges of the cloth to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
5. Transfer the cashew milk from the mixing bowl to a glass bottle or jar.
6. Store in the fridge and use within 4-5 days. Shake well before use.