Cashew Coconut Oat Milk (Our Oil-Free Take on Oatly Barista Milk!)

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Pouring homemade creamy oat milk into a mug of matcha

Have you ever ordered an oat milk latte (or matcha) at a cafe, and wondered, “Why can’t I ever make it this good at home?”

Yes? Then this recipe is for you.

What is Oat Milk?

Oat milk is rolled oats and water blended together then strained to leave the pulp behind. The result is creamy oat milk perfect for adding to cereal, granola, baked goods, and more.

How is this recipe different?

This recipe is specifically designed to mimic the texture of Oatly’s Barista milk, which froths and heats beautifully, whereas plain oat milk is less creamy, can often get slimy when heated, and tends not to froth well. Talk about a sad latte situation.

Blue and white tile with ingredients for making our homemade Cashew Oat Coconut Milk Creamer recipe

What makes Oatly Barista Milk so Creamy?

This brings me to my next point. Oatly’s Barista blend is creamy and froths well largely because it contains a considerable amount of fat in the form of rapeseed oil.

We aren’t oil-free by any means, but would prefer not to drink oil, especially in such great quantities on a regular basis. (Anybody else have a daily matcha / latte habit?)

So, we went to the drawing board to come up with an oat milk that was creamy, rich, and — most importantly — heated and frothed beautifully. Sad lattes begone.

Spoiler alert: We cracked the code.

Blender filled with ingredients for making our Cashew Coconut Oat Milk Creamer

What makes this oat milk creamy and frothy?

The secret to this quick, 5-ingredient recipe is a blend of ingredients as opposed to pure oat milk. And what a delicious blend it is.

Cashews create a creamy, rich base, which complements the flavor of oats perfectly, while coconut flakes round out the creamy texture while also adding a bit of natural sweetness. This unique blend of oats, cashews, and coconut creates my ultimate, dreamy dairy-free milk!

The best part? It’s oil-free, easy to make, and heats and froths beautifully, making it the perfect latte companion. Whoop!

Pouring homemade creamy Cashew Coconut Oat Milk through a nut milk bag

Once blended, simply strain and watch the glorious stream of rich, dairy-free milk pour into your bowl. Swoon!

Using a nut milk bag to strain homemade Cashew Coconut Oat Milk into a large bowl

Flavor Variations

We opted to add a pinch of sea salt as well as a pitted date for a bit of natural sweetness.

If you’re looking to mix it up, you could also add:

  • A handful of fresh berries
  • A bit of our Golden Milk Mix
  • Cacao or cocoa powder

Simply add when blending to give this milk a flavor boost!

Glasses of homemade Cashew Oat Coconut Milk Creamer surrounded by ingredients use to make it

We hope you LOVE this recipe! It’s:

Quick & easy to make
& SO delicious

This dairy-free milk is perfect for heating / frothing and adding to things like our Best Matcha Latte, 5-Minute Golden Milk, Feel Good Hot Chocolate, or Perfect Cup of Coffee! It’s delicious with iced drinks as well. Our favorite way to enjoy this milk has been in our Breville Milk Cafe (not sponsored, we just love this thing) mixed with a bit of matcha powder and stevia!

Into dairy-free milk? Be sure to check out our Guide to Making Dairy-Free Milk!

If you try this recipe, let us know how it goes! Leave a comment, tag a picture #minimalistbaker on Instagram, and don’t forget to leave a rating! It’s super helpful for us and other readers. Cheers!

Pouring Cashew Oat Coconut Creamer into a glass

Cashew Coconut Oat Milk (Our Take on Oil-Free Oatly Barista Milk)

Creamy, 5-ingredient dairy-free milk made with oats, cashews, and coconut! A delicious, rich blend that mocks Oatly Barista milk, froths beautifully, and pairs well with matcha or coffee!
Author Minimalist Baker
Pouring our homemade Oatly-inspired creamer into a glass
4.52 from 143 votes
Prep Time 40 minutes
Total Time 40 minutes
Servings 7 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


  • 3/4 cup raw cashews (raw is best)
  • 1/2 cup unsweetened coconut flakes (we like the large flakes, but small is okay, too)
  • 1/4 cup rolled oats (not steel cut, gluten-free certified as needed)
  • 1 medjool date, pitted (or sub maple syrup or stevia to taste)
  • 1 pinch sea salt
  • 3 cups filtered water (or highest quality water possible)


  • Soak cashews (uncovered) in very hot water for 30 minutes, or in cool water for 6 hours or overnight (be sure not to soak longer than 8 hours or the cashews can get too soft).
  • Drain and rinse cashews, then add to a high-speed blender with coconut flakes, rolled oats, date, salt, and filtered water. For this recipe (as written) we recommend starting with 3 cups (720 ml) water for a richer, creamier milk. If you prefer slightly thinner milk, add up to 4 cups (960 ml) total.
  • Top blender with lid, cover with a towel to ensure it doesn’t spill over, and blend on high for 60 seconds.
  • Place a nut milk bag (or thin, clean dish towel or t-shirt) over a large mixing bowl and pour the milk over it. Then strain, squeezing really well until mostly pulp is left — this may take a few minutes.
  • At this point the milk is ready to enjoy as is, or it can be refrigerated up to 4-5 days (sometimes — you’ll know if it’s still fresh by the smell).
  • This blend is perfect for frothing / heating, or used cold as a thick milk or “creamer” for hot or iced coffee or matcha! We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.



*Recipe as written makes ~3 ½ cups milk/creamer.
*Nutrition information is a rough estimate calculated with full amount of ingredients included. Actual nutrition per serving will have slightly fewer calories, fat, carbohydrates, etc. due to straining through nut milk bag.

Nutrition (1 of 7 servings)

Serving: 7 half-cup servings Calories: 135 Carbohydrates: 10.1 g Protein: 3.4 g Fat: 9.9 g Saturated Fat: 4.4 g Sodium: 14 mg Potassium: 157 mg Fiber: 1.9 g Sugar: 3.5 g

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My Rating:

  1. Jenbro says

    Hi there! This combo sounds ahhhhhmazing! I’ve been making my own soy milk for a long time & I’m just now realizing that homemade oat milk is generally not cooked? Knowing that all the store bought oat milks I’ve tried are heat sealed, can this also be cooked to achieve that mouth-feel we might be used to? I’m probably just gonna give it a go, but wonder if you’ve tried it. Thanks!

    • Support @ Minimalist Baker says

      Hi Jenbro, you can, but heating too much can cause it to get slimy and thicken, so be careful not to overheat!

  2. iris says

    oo im going to try this soon, Im wondering if there any recepies for the strained matierial, ive done alot of baking with oats and those ingredients but to have a recepie on hand would be nice

    • Support @ Minimalist Baker says

      Hi Iris, we don’t have a recipe specifically for this pulp, but it can be used similarly to almond pulp (recipe ideas here).

  3. Beth M Lewis says

    I love oat milk. And do love the outlying barista. But have allergies to cashews and coconut. Any suggestions for alternatives? Thank you. Allergic to all tree nuts and peanuts if that helps.

  4. Viji Vishwas says

    Great post, and I am going to try it this weekend. But before I do, I have a few Qs. (1) I have always blended my oats for only 30 seconds so it doesn’t get slimy, but your recipe calls for blending longer. Would that affect anything? (2) Can I use fresh coconut instead of the dried flakes and if yes, how should I alter the recipe?

    Thanks so much! I follow so many recipes from your page, and am sure this is going to be a keeper as well!

    • Support @ Minimalist Baker says

      That’s so great to hear, Viji! 1) We haven’t had that issue, but if concerned, you can blend up everything but the oats first and then add them in for the last 30 seconds! 2) You can definitely use fresh coconut, just blend it for longer. In which case, adding the oats later might be wise! Let us know how it goes!

  5. Richard Kelly says

    First of all, I think the recipe is delicious. It’s rich and sweet and delightful. BUT, and for me this is a huge but, it doesn’t do what I’m seeking, which is to be able to steam for a cappuccino, as I can with Oatly (or any commercial oatmilk). It gets gloopy, and extremely slimy, which is what I’ve found with all homemade plant milk recipes. Anyone have any thoughts on this, or a recipe that works well for steaming/heating milk?

    • Support @ Minimalist Baker says

      Hi Richard, we find homemade milks can get slimy if on the heat for too long or at too high of a heat. It’s best to heat them until just warmed for best texture. Hope that’s helpful!

  6. Flavia says

    I always make oat/cashew milk and I make two batches in one, then freeze one in a glass jar (leaving 1″ empty at the top of course), and it works great 👌

  7. Emily says

    I’m looking forward to trying this, but wanted to ask if you or anyone has tried making it without coconut? I definitely don’t want a coconut flavour in my coffee, but not sure if it will ruin the consistency by leaving it out. Thanks 😀

    • Support @ Minimalist Baker says

      Hi Emily, the coconut makes it thick and creamy and helps it froth. But if you want to omit it, we’d suggest increasing the cashews. Hope that helps!

      • Tasch says

        Macadamia nuts are cheaper here and I was wondering whether I could sub them in for the cashews? If so, how much should I use and how long do Macadamias have to soak?
        You guys are AMAZING, by the way.

        • Support @ Minimalist Baker says

          Aw, thanks Tasch! We think it would work to use the same quantity of macadamia nuts and soak for the same time. Let us know how it goes!

          • Tasch says

            I added a bit too many macadamias (roughly half a cup), so the flavour was quite strong. But the texture was BEAUTIFUL. Definitely my new go-to! Next time I’ll do slightly less macadamias – I soaked them for about 2 hours which my blender was happy about.

          • Support @ Minimalist Baker says

            Woohoo! Thanks for the lovely review and for sharing your experience, Tasch!

          • Lissa says

            So glad I read this – cashews are iffy for me due to histamine level but macadamia nuts are great. I will try with macadamia.

    • Flavia says

      I do it often and it’s yummy! I like doing 1/2c. Oats, 1/2c. Raw cashews, I don’t even soak them 😅 a date and pinch of salt + 4c. Water 👌

  8. Alaina says

    Unfortunately, this was a miss for me. I am a big fan of Oatly barista milk and assumed this would be a good sub for that milk as it is mentioned in the opener. However, I found this milk to be far too heavy on the coconut flavor, a flavor that is not in Oatly’s milk. It’s just not at all like the milk it’s trying to copy. I found it a bit grainy as well even after making in a Vitamix and straining in a nut milk bag. I’m a big fan of MB and have almost always had good results with your recipes, but I wish this milk tasted more like the Oatly one.

    • Support @ Minimalist Baker says

      Oh no! So sorry this didn’t work out how you wanted, Alaina. Thanks so much for the feedback! xo

  9. Ariel says

    Okay. I finally got around to making this using the nut milk program in my Instant Pot Ace Nova blender and it’s amazing! I used 4 cups of water and it’s still very creamy–very good in a latte. The only nut milk I’ve made that turned out well.

    • Support @ Minimalist Baker says

      Woohoo! Love to hear this. Thanks for sharing your experience and such a kind review, Ariel! xo

  10. Sophie says

    Love this milk… also ben experimenting mixing with hemp and different proportions… I use a tea filter to strain it, works perfectly… wish I knew what to do with the pulp… any suggestion? smoothie? thank you for the inspiration!!

    • Nik says

      Hi Sophie, I love this CCO milk and make it twice a week! I put the pulp in an ice cub tray, and then pop the frozen cubes in my oatmeal and smoothies. I get about 4 cubes per batch.

  11. Eunice says

    Thank you so much for the recipe! I made it more than 30 times and I absolutely love it! I usually put it in my espresso to make latte. I suggest not microwaving the milk for more than 35sec, it will start to lump. With the pulp, I mix it with mochiko (sweet rice powder) and make pancakes and drizzle it with honey. It’s my favorite recipe for the pulp.

    • Support @ Minimalist Baker says

      Amazing!! Love that pancake idea for the leftover pulp. Thank you for sharing, Eunice! xo

  12. Dana says

    I was so excited to try this after years of making my own nut milks but recently falling deep into an Oatley addiction. I followed the recipe and my result was slimy and kind of curdely, even, despite straining through a nut milk bag. What could I have done wrong? My oat were rolled (not instant)…

    • Support @ Minimalist Baker says

      Hi Dana, we’re so sorry to hear it didn’t turn out as hoped for! It almost sounds like it may have been over-blended?

      • Dana says

        I timed it for 60 seconds but was nervous about blending oats that long from prior experience. I’ll try less time next time. Thanks!

    • JMWOFSC says

      I have never tried the commercial brand but am seriously wanting to try this recipe. Does anyone know if this would be good in masala chai tea or hot cocoa? I tried commercial almond milk today in my chai and absolutely did not like the aftertaste when heated.

  13. Brianna says

    Do you think I could do this in a food processor?

    I only have a single serve ninja blender, which would fit the 3 cups and a kitchen air food processor.

    • Support @ Minimalist Baker says

      Hi Brianna, a food processor isn’t ideal because it tends to splash out the sides and not fully blend everything. But it may be okay in a pinch.

  14. Kelsey says

    This milk is delicious and so easy. I saved the pulp and mixed a little into my oatmeal and smoothies. No waste!

  15. CharlotteH says

    I made this milk and it tastes great. But it won’t froth. I have a Keurig K-Cafe frother. I have also tried a hand frother after it was warm. No luck. Any recommendations?

    • Support @ Minimalist Baker says

      Bummer, sorry to hear that, Charlotte. You can try adding less water. We’ve used the Breville Milk Cafe and our espresso machine with success.

  16. Caroline says

    I am making this milk almost twice a week. I live in Malawi and there is not really any good plant-based milk around. This milk has been definitely my coffee-moment-saver. However, it always seems to be off already on the 5th day. Any idea why it’s going off so quickly?

    Also would appreciate more recipes on what to do with the leftovers without having to dry them first.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Caroline. So glad you’re enjoying this. As with most fresh nut milks, 4-5 days is their shelf life unfortunately! As for what to do with the pulp, you can throw them into just about any energy bite!

  17. Nik says

    I just bought a Vitamix and this is the first nut milk that I made–and what a triumph!!! It is absolutely delicious!!!! I am on the quest to go dairy free, but until now, I have never found an alternative that I enjoy in my lattes. Oatly Barista was the closest, but after researching what’s actually in it, I wouldn’t think of using it daily. I did a taste test between the two, and there is no comparison- your recipe is so much better! I have made it with both 3 cups water per the recipe, and also 4 cups water. They both foam beautifully. 3 cups makes it a creamer, more coconut experience and 4 cups of water reduces the coconut flavor and gives it similar consistency as skim milk. I love it both ways! Brilliant! Thank you!!!!!

  18. Sana says

    I made this and loved the taste of it! Was wondering if blending for 60 seconds is a requirement for foaming. When I made it I only blended for 40 sec because I heard it could get slimy if blended for too long. Then when I tried to put it in my aerator it didn’t foam at all. Going to try again but wondering if you have any suggestions?

    • Support @ Minimalist Baker says

      Hi Sana, if blending for a shorter amount of time, we’d suggest reducing the amount of water to encourage it to foam. It could also be that it doesn’t work well with the frother/aerator that you have?

      • Sana says

        Oh my goodness, thank you so much for the reply! It was actually my mistake, I think the lack of foam was due to gunk in the coil of the frother and the milk was not thoroughly mixed! But this morning I vigorously shook the mason jar and the frother was super clean and it foamed so well! Thank you so much for posting this recipe I am excited to re-make it and even play around with it some

  19. Janine M Pearson says

    Do you have an updated recipe for the Almond Cow? I can’t seem to get an oatmilk good enough for my husband and have been trying since Christmas!

    • Support @ Minimalist Baker says

      Hi Janine, we haven’t experimented with an almond cow. We’d suggest searching the comments to see what other readers have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

    • Claire says

      Janine I just made this in my almond cow but only used 1/2c soaked cashews (for almost exactly 6hrs) and kept everything else the same. I did fill my almond cow to the min line instead of using the collector cup method. The milk came out so creamy and delicious. I haven’t frothed it yet but will be using it tomorrow in my latte so I can update. It separates in the fridge but I just shake it. I will say I think the cashews can probably be soaked for less time if you’re using the almond cow.

      • Jessie Cox says

        I’ve been holding off buying an almond cow for so long because I’ve never found a recipe that people say froths with their espresso machine. Did this recipe work for you?

        • Claire says

          So I can’t remember if this recipe frothed as much as my others but I do steam milk made from my almond cow every morning with my espresso machine. I have even been able to do “latte art” successfully. I LOVE my almond cow, especially since I typically don’t have to soak the ingredients ahead of time. I will say our neighbor has one of those Nespresso frother, or something similar, and mentioned she couldn’t get the milk to froth but I’ve never had an issue with my steam wand. When steaming plant based milk, I’ve found you need to keep the tip high for longer to get some good air and I think fattier milks like cashew or coconut blends froth the best.

          • Jessie Cox says

            Thank you so much! That is so helpful. I’ve been looking at buying them for over a year and never bought one because my lattes are the only thing I drink and I never found any recipes on their website specifically for steaming. Thank you so much for your reply!

  20. Katie says

    I made this, strained in a nut bag AND a dish cloth for good measure and did not get much residual fiber. When I heated it to get frothing, it turned into sort of a porridge. Advice?

    • Support @ Minimalist Baker says

      Hi Katie, this can happen to cashew or oat milk if it gets overheated. We’d suggest heating until just warm to prevent it next time!

  21. Sinead says

    This is delicious (I consider the coconut taste to be a bonus feature) and I love that it’s rich without added oil, but it quite often splits in my coffee, even though I heat it. I’ve tried heating it less/more (everything from lukewarm to hot), and it’s still hit or miss in terms of whether it holds together in coffee. Do you have any thoughts on this?

    • Support @ Minimalist Baker says

      Hi Sinead, We’re so glad you enjoy it! Our understanding is that separation happens due to acidity and vast difference in temperature. But it sounds like you’ve already played around with temperature. One idea is to try blending it with the coffee!

  22. MissLillyC says

    Do I keep the quantities the same if I want to omit the coconut flakes? This is a great post as I hadnt notice that there was raspseed oil in the milk just that oat milk was now tasting a lot better than in the past. I have made it at home just with water and oats but was not foamable. Thanks a million

    • Support @ Minimalist Baker says

      Hi, if leaving out the coconut, we’d suggest using more cashews or reducing the amount of water do that it doesn’t lose its thickness. Hope that helps!

  23. Katie Rose says

    First time making nut milk at home, I tried the recipe exactly as written in my brand new Vitamix! I love the thick and creamy texture, I just wish it was less coconutty. I might try leaving the coconut out next time and see how it goes. It was super easy to make, tasty and healthy knowing that it doesn’t contain any industrial seed oils. Now I can return to my daily matcha latte habit guilt free!

    • Support @ Minimalist Baker says

      Hi Katie, you can reduce the coconut and increase cashew to alter the flavor while maintaining thickness. Hope that helps!

  24. JanP says

    I haven’t tried this yet, but just bought cashews so I can give it a go.
    I am looking for non dairy “milk” alternatives, so glad I found your website!
    Question, is there a reason that the cashew soaking water must be discarded and not used as part of the water needed to make the milk?
    I know that almonds have to soak and drain to get rid of something in them. Is that the same for cashews, and what about other nuts?
    Thank you for sharing your wisdom with us!

    • Support @ Minimalist Baker says

      Hi Jan, you don’t have to discard it, but we prefer to. Similarly to almonds, it helps remove some of the phytates and yields a creamier result.

  25. Aleia says

    Love this! Just wondering if I can remove the coconut and still achieve the same consistency? It tastes a bit coconutty for my taste, and I prefer a more neutral milk.

      • Stefanie says

        Hi! I made the recipe exactly as written and put it my nespresso foamer but it did not foam. Any ideas? Anyone have the same foamer with similar results? LOVE the taste, want the foam desperately though!

        • Support @ Minimalist Baker says

          Hi Stefanie, it seems like others have had trouble getting it to foam in a Nespresso. We aren’t familiar with that product, but wonder if there’s something about it?

  26. Lindsay says

    I plan to try making this this weekend, as I got the Breville frother for Christmas and have been wanting to use my own plant-based milk in it instead of Oatly. What temperature do you put the Breville on for frothing this recipe? And how quickly do you add in your matcha/moringa powder once it begins heating?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can add the moringa or matcha powder at the beginning of frothing. I don’t have a temperature gauge on our espresso maker steam wand, but our frothing machine goes up to 160 and it froths well at that temperature. Let us know how it goes!

    • Jocelynn Ng says


      Do you think replacing cashew with hemp seeds will provide a similar texture and froth-ability since I’m allergic to nut?
      Thank you!

      • Support @ Minimalist Baker says

        Hi Jocelynn, potentially! Though the flavor may be more bitter. Let us know if you try it.

      • Abbie says

        I’m also interested in non-nut options (unfortunately allergic to all but the not really a nut, peanut!) Hope if anyone has a good substitute, you’ll let us know!

  27. Qingyao says

    I think, theoretically this cannot be called oil-free as it contains a lot of coconut flakes. Also it should be called cashew milk, with significantly larger amount of cashew than oat… I want an pure oat taste, could you inform, if the final product still tastes like oat, or more like a nut mixture with coconut smell?

    • Support @ Minimalist Baker says

      Hi, we see your point! We’re referring to no added oil. It won’t have a pure oat taste, for that we’d suggest plain oat milk. Adding cashew/coconut helps achieve a creamy texture.

      • Qingyao says

        Thank you for your support! I tried it and the texture was really nice. I didn’t like the coconut flavour, though. Will swap another oil… Cashew is great player to add creaminess without overwhelming taste.

      • Sheena says

        I made this and loved it! Easy no fuss recipe. I was making tofu red curry and added some of the milk… delicious!

        • Support @ Minimalist Baker says

          Thanks so much for the lovely review, Sheena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. ana says

    Hi Dana, thank you for all your hard work to create delicious recipes!
    I have a question regarding nut milk turning out bitter(amaretto like notes). It has happened with almonds (which I can perhaps understand), but it has also happened to few batches made with raw cashews – do you have any experience with this?

    • Support @ Minimalist Baker says

      Hi Ana, we haven’t had that experience, but wonder if maybe the nuts are oxidizing? We’d suggest making sure they are fresh and storing in a cool, dry place. Hope that helps!

    • Mallory says

      Hey there! I can’t wait to try this recipe out but I was wondering if you have any recipes/suggestions for what to do with the leftover pulp? I can’t bear to throw anything away and would love to turn it into a healthy oatmeal raisin cookie or peanut butter cookie maybe?


      • Ivy says

        Hi Mallory,
        I’ve also used the pulp to make overnight oats. I just add some of the milk from this recipe, as well as nuts and dried fruit, and let it soak. It’s great with yogurt!

  29. Ikee says

    Hi. Can we use freshly grated coconut instead of coconut flakes? Am from the Philippines so getting that would be easier.

    • Kelly says

      First, this website is an absolute nightmare to use. So many ads popping up and causing a slow load and tons of lag as I scroll to get to the recipe. Second, sadly this didn’t froth in my Nespresso frother.

      • Support @ Minimalist Baker says

        Hi Kelly, Thanks for the feedback and sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free. We’ll give it a look to see if we can make any improvements!

        For the texture, other readers have mentioned it didn’t work with the Nespresso frother. We aren’t familiar with that frother so aren’t sure what the difference might be. We’ve used the Breville Milk Cafe and our espresso machine with success.

  30. Carolyn says

    Love the taste and consistency! Doesn’t froth, certainly not the way Oatly does, but is somewhat thicker so nice for my lattes. I didn’t add any sweetener, so not sure if that would have helped. I have a vitamix so it blended fully.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Carolyn! Thanks for sharing. Some readers seem to have success with it frothing, while others haven’t. Not sure what the mix up is. It may not froth quite as well as oatly since there’s no oil, and certainly not as well as dairy milk. Hope you still enjoyed it overall!

  31. Nina says

    Please help I’m doing something wrong. I’ve heated it on the stove in a small pan and poured it into a French press to foam. It’s so thick that it’s almost a meal. The French press couldn’t push through it. Otherwise I really like it in cold but flat whites are best warm. Any ideas how I could get this right?
    Just got an almond cow for Christmas and can’t wait to try it in there.
    Many thanks

    • Support @ Minimalist Baker says

      Hi Nina, homemade dairy-free milk is prone to this, especially if heated at too high of a temperature or for too long. We’d suggest this milk frother or heating until just warmed for best results. Hope that helps!

  32. Misty says

    This milk is DELICIOUS. Will lower the coconuts more next time (already did for first try, but still very coconut-y) and add more nuts. Question though, like many others I’m having issues with frothing it. It was quite thick (which I liked) and I use a DeLonghi machine with the attached frother. Never have issues with Oatly but this just did not froth at all. Just wondering if you have any suggestions. :) Thank you for sharing this wonderful recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Misty! It’s strange b/c it always froths well for me (perhaps not as much as whole milk, but definitely some froth). Wondering if it was blended long enough to get it creamy / thick enough?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Damiana! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! You can it just tends to separate more after freezing so once it thaws you’ll have to shake a bit more vigorously before use.

  33. Frankie says

    Any idea why mine turned to porridge when heated up? I used a nut bag and followed recipe exactly! tasty though just not the texture i want for my coffee!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It sounds like it was a bit too thick and sometimes when thicker nut milks (with cashews and/or oats) get heated (too hot or for too long) they can thicken. I’d say to salvage it, be careful not to overheat and/or thin with a bit of water!

  34. Caitlin says

    First time making this recipe and it is so simple and delish! I’ve been an Oatly addict for years now and only recently learned of the oil used in their products and wanted more control of what I put in my body, and this recipe absolutely fits the bill! Next time, I may use a little less coconut as well as using large flakes rather than shredded (all I had) since I’m not a huge fan of coconut in my coffee but this milk is so creamy and delish. I used the 3 cups of water for the ultimate creaminess. Thanks minimalist baker, you did it again!

  35. *chefs kiss* says

    I had been looking for a dairy free creamer that wasn’t sugar-heavy or had less than desirable ingredients. This recipe comes together pretty quickly and the result is magic. I made it extra smooth by plunging it in my french press after I “milked” it! Thank you, MB!

  36. Lozza says

    Made as recommended for the first time with 3 cups water (seemed the right thickness/creaminess for me). I soaked the cashews for 6-7 hours while sleeping, then blended them with the coconut and date in a large mason jar with 1.5 cups cold water (using an immersion blender) for 30 seconds. Then I added the oats, a little more water, and blended for another 30 seconds. This was to avoid similar results to reviews that had the oats warm up during blending and still got a bit slimy although I didn’t expect it from the immersion blender. I added the remaining water and gave it a quick spin. I have a Idavee nut-milk maker and so I used the strainer/pitcher from that and got 3 cups worth of “milk”.

    I like the flavor and did not find the coconut too overpowering (but I like coconut).

    Once done, I heated 1 cup over medium/med-high heat in a frothing pitcher on my stove while gently stirring so it wouldn’t burn on the bottom. Previous research I’d done indicates many baristas heat alternative milk to 150 F/65 C. Then I used the frothing attachment on my immersion blender. I did get slight foam but it didn’t stick around once I started pouring it into a mug. I assume I may have to play with it a bit but I think it has potential. Worst case I’ll try adding a very small dab of coconut oil to the milk while heating and see if that adds enough extra fat for my frother to make an impact.

    Overall, I liked this recipe (made it with matcha this time) and will make it occasionally in place of my usual homemade soy milk. Thank you!

    • Anne says

      As I was researching oat milk recipes I found one that whisks/blends in coconut butter (rather than flakes). Worked out well, creamy and smooth. Thanks for detailing your process Liza. I am going to follow your ‘extra’ lead.

  37. Liza says

    I like how thick this is, it’s very creamy. However, the coconut is overbearing in this recipe. I was hoping for a more neutral flavor like Oatly. Next time I’m going to omit the coconut and add more cashews or try adding almonds. I find coconut to be a bit rough on my stomach first thing in the morning.

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Liza! Yes- more cashews/less coconut should help with that.

  38. Annie says

    I’m addicted to this and I make a batch every Saturday morning! I’ve never had Oatly’s Barista milk so I can’t compare. It doesn’t create a lot of foam with my espresso machine, but there’s enough froth for a decent latte, IMO. I love the taste, and every sip makes me want to curl up under a blanket and do nothing but drink coffee all day long! If only I could… Thanks for the great recipe!

  39. Fabio says

    Way too coconut-y for my taste! I could barely catch any hint of oat or cashews. I guess it’s fine if you like coconut milk, but it didn’t remind me of the taste of oatly barista at all. And sadly, as other reader have pointed out, for some reason it doesn’t froth in a nespresso frother. It did froth nicely in a french press, though. I won’t do it again, but I will take inspiration from your idea and try simply adding cashews (or some unrefined oil) to my oat milk. Keep up with the good work!

  40. Catherine says

    I made it with roasted unsalted cashews, I was worried that I didn’t have raw when I read the recipe but it was delish. Next time I will try it with raw.

  41. Catherine says

    Yikes I don’t have raw cashews just roasted unsalted. I was trying to see if there were any tweaks for this. I’m making it now!

  42. mason says

    Using a T-shirt to strain seems questionable to me, particularly since many people use too much detergent when washing clothes, so effectively you’re going to be adding detergent to your beverage. Dyes and other chemicals in the cloth would also be a concern.

    • Support @ Minimalist Baker says

      Feel free to use a nut milk bag, if preferred! For a t-shirt, you could use organic cotton and natural detergent.

  43. Alyssa says

    This is an awesome base recipe! My family loves Oatly’s barista oatmilk and this was the first recipe I found online to make it at home.

    My oatmilk came out tasting primarily like cashews, so I had to tweak it slightly by adding vanilla extract, more coconut, and extra stevia. I also added cinnamon- so delicious!

  44. Cel says

    I love the taste and the texture! SO creamy and fresh. I have a question, when I tried to heat the milk and add espresso concentrate to make a latte, the milk tasted super coconut-y and it didn’t blend with the coffee taste. I tried adding matcha powder to the milk and it tasted weird as well (coconut flavor is enhanced even more). Do you have any tips to avoid this? The milk frothed nicely tho.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cel I’m glad it frothed nicely! As for the coconutty flavor, was your coconut sweetened or unsweetened? Ensure it’s unsweetened. Also, you can always reduce the amount of coconut and slightly increase the amount of cashew and oat!

  45. Serena says

    My first time making dairy-free milk and it was much easier than I expected! I strained through an old t-shirt because I didn’t have a nut milk bag, and found the texture to be a little grainy still. Any tips on how to avoid this?

    It does also separate a little in coffee, but doesn’t curdle like some almond milks I’ve tried – a little swish around in the cup solves this problem.

  46. Jackie says

    I loved the taste and being able to avoid all those tetra packs but still had the problem I’ve had with other home made mylks – it separated in tea and coffee. Much less than others I’ve made though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Apparently separation happens due to acidity and vast difference in temperature. So perhaps try warming your milk a bit before adding it to coffee or tea.

    • Deshi says

      The reason that home made milks separate in stuff like coffee is the lack of the gums they put in commercial milk that stabilizes them. If you wanted to do the same you would need to add a very small amount (like 1%) of some kind of stabilizing gum, like gar gum or Gellan gum to the milk and it will keep it from separating. Of course many people choose to make home made to avoid adding any of these additives, but then separation is the price you pay for that.

  47. Anna says

    I’m curious as to why the fat of the nuts is preferable to the oil in the Oatly Barista? The latter actually contains much less fat in total per serving, is there a general health issue with rapeseed oil? Would be very grateful if you could explain as I am addicted to Oatly Barista and wonder if it’s unhealthy

    • Support @ Minimalist Baker says

      Hi Anna, Cashews and coconut are whole food sources, meaning they are less processed. Canola/rapeseed oil is extracted using chemicals called solvents.

  48. Rudi Pittman says

    I totally messed this up trying to use coconut flour instead of “unsweetened coconut”. Don’t make the same mistake. It does not turn out well.

    I’ve intentionally not included a rating because I’m not going to blame my goof on the recipe and can’t rate it acurately until I try it again with proper ingredients. I did see a similar recipe that used a 50/50 blend of cashew and macadamia nut but they only used 1/4 cup nuts soaked overnight and 1 cup of the “old fashioned/rolled” oats. Part of my issue is I didn’t have raw cashews either. Amazon to the rescue.

    • Sue says

      I have some coconut flour I had bought for another recipe & was wondering about using it. After your comment I’m a bit cautious – I might try a tensy little bit first.

  49. Pippa says

    I’m slightly intolerant to coconut (only cracked lips) could I leave it out and would it make of a difference?.

  50. Annie says

    Okay WOW, this makes the most delicious dairy free milk ever! I used fresh coconut and blended it slightly with the water first, then added in the rest of the ingredients. I also wasn’t able to get much pulp out with straining so I had a very thick mylk so I added more water.

    Best. Mylk. Recipe. Ever.

  51. Caryn says

    Hi there! If making in an almond cow, would you just put all ingredients into the basket? Are ratios the same? Also, do you know if this will make cold foam in a frother (my frother has multiple hot foam function and a cold foam function). I’ve made two so far (haven’t tried this one yet) and they were flops and I don’t want to waste ingredients. Oatly (both barista and just the regular kind, too!! Which I usually buy) makes the most amazing cold foam. But I went through it so quick so I bought this crazy gadget to be sustainable.. but can’t get it to replicate.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Caryn, I haven’t tried this using an almond cow. Should be the same quantities? I’m not sure if this would make cold foam (it does foam a bit when blended) but it’s worth a shot! Let us know if you try.

  52. Antje says

    I made the milk several times. Once I made the mistake of using hot water for the mixing process. I made porridge. I simply couldn’t squeeze the milk through a towel. Last badge was good but it didn’t froth. I use an electric, magnetic frother. Any suggestions? Rolled oats, cashew nuts, dedicated coconut, maple syrup.tap water… Any suggestions?

    • Support @ Minimalist Baker says

      Hi Antje, sorry to hear you’ve had trouble with this one! We wonder if it’s the type of frother? This is our preferred frother. Hope that helps!

  53. Dominika says

    I just tried the recipe but it didn’t froth very much. Did I do something wrong? I put it in the nespresso frother right after I made the milk and I only got a few bubbles. The milk itself is nice and thick but I was hoping for something to replace the Earths Own Barista oatmilk

    • Support @ Minimalist Baker says

      Hi Dominika, we haven’t tried that frother and wonder if that’s the issue? This recipe should froth really nicely!

  54. Orit says

    Love it! A hint of sweetness and creamy! I drink this as is. My son makes matcha, smoothie and everything you could think about.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Orit. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      We don’t have a particular brand we stick to. But Bob’s Red Mill is probably the one we get most often!

  55. Angie says

    It works with macadamias! I swapped out the cashews and followed the recipe. Lovely! Thank you for this recipe.

  56. Mo says

    This was great! I was so surprised at how well it worked in my coffee! As others note, you can catch a hint of coconut, but if you like coconut it’s not a problem. We did find it quite thick at first (before adding more water)- but that may be great for your coffee!

  57. Brittany Oakes says

    I will never buy dairy free milk from a grocery store again. This recipe has it all for me – flavor and texture with a little sweetness. I love all 3 ingredients, and drink this daily in my morning latte. I could really use some ideas or a recipe for using the pulp. Have you created anything lately you’d recommend? If not, could you add this to your testing list :)

  58. Ella says

    It seems a bit misleading as an oil free milk, considering the cashews contain a significant amount of oil. Have you tried to make it with just plain old oil?

    • Support @ Minimalist Baker says

      Hi Ella, we are referring to no added oil. Most foods contain some amount of oil/fat naturally. But we get your point! We haven’t tried making it with oil. Let us know if you do!

  59. Chiara says

    Hi! I have not done your recipe yet – but to be honest it looks like a perfect base for ice creams. I was thinking of something similar replacing soy milk for the coconut flakes so the flavour would be more neutral. Still have not made that either… I regularly make your oat mik as ice cream base, soaking the oats longer, even though it’s a pain to filter. It’s creamy and great!

    • Support @ Minimalist Baker says

      We think it could work! Maybe with less water for a richer ice cream? Thanks for sharing about the oat milk base!

  60. Mo says

    Where did you find the drinking glasses used in the photos?
    *My step-daughter is making this milk later today, and I can’t wait to try it.

  61. Carol says

    I made this using almonds (it’s what I had on hand) and it is SO delicious! I’m embarrassed I’ve never tried to make my own dairy free milk before today. I used finely shredded unsweetened coconut (again, what I had on hand) and it tastes very good to me/I didn’t have a problem with straining. Poured through a tea towel over a fine mesh strainer and squeeeeezed all the liquid out. Then dried out the leftover mush in the oven to make a “flour”. Will be trying to make some GF crackers later to see how it goes!

  62. Angie says

    Can I substitute the cashews for macadamias? Will it still be good for frothing? Unfortunately I can’t eat any other nuts. Many thanks

  63. Emily says

    PERFECT! I’m so happy I tried this recipe. The milk is delicious as soon as it’s made, refrigerated, or heated. I’m using it for lattes (it froths wonderfully) and it is divine!

  64. Noushka Farag says


    I was wondering if it’s possible to eliminate the coconut completely, and use almonds instead of cashews? I’m not big on coconut but would still love to try this recipe! Would it still produce an oat milk that can be heated/frothy?


    • Support @ Minimalist Baker says

      Hi Noushka, we haven’t tried that, so we aren’t certain. It would probably by frothy, but not quite as much!

  65. Ruth Parham says

    Hi, thanks for this recipe. I like the creaminess and the consistency, but I’ve found that the flavour is much too coconutty for me. Can you suggest anything that could be substituted for the coconut flakes please?

  66. quan says

    Hi! Love this recipe! Steams very well!
    Do you have any recipes for use of the cashew/coconut/oatmeal solids after straining? How can we use this to minimize waste?

  67. Lexie says

    This was my first time ever making non dairy milk at home! My main goal is to use it for iced chai lattes. I definitely struggled my first time straining it. But learned that if my kitchen towels are dry they don’t let much liquid through. The milk itself seems more watery and chalky than I would like. I might do less than 3 cups of water next time and maybe an additional date and some vanilla for some more sweetness and flavor. I strained it through a T shirt and then sived it 3 times so I don’t know where the chalkiness comes from.

    I am definitely going to try it again! I learned a lot the first time. But I am very pleased that its not slimy and seems to stay incorporated pretty well which were my biggest concerns.

    Thanks Minimalist Baker for putting together this recipe!

    • Support @ Minimalist Baker says

      Hi Lexie, thanks for the feedback! For best results, we’d recommend using a nut milk bag.

    • Support @ Minimalist Baker says

      Hmm, we’ve never tried that. We don’t think it would be thick enough, but maybe with less water? Let us know if you do some experimenting!

  68. Nathan says

    Any idea why I am unable to froth the oat-milk created with this recipe? I am using a high-powered VITAMIX blender (model 5300) and it does produce a solid 28+ oz of oat milk following your proportions exactly.

    I’m using the same frothing device which works *quite well* with Oatly barista oat milk. I also notice that the density of this oat milk seems much higher compared with Oatly barista oat milk. I wonder if this is a clue of some kind.

  69. Kat says

    I love cow milk. LOVE IT. But i gabe it up because my daughter can’t have dairy and theres no way I’m going to tell my tiny human “no you cant have what im having”. Thank goodness for minimalist baker. I have tried every store bought milk and didnt like any of them just for drinking. Cooking sure, but nothing had that creamy indulgences I get from cow milk. But then THIS recipe! Thank you!!! Its perfect! My only question is why do you have to rinse the nuts after soaking?

    • Support @ Minimalist Baker says

      Aw, love this, Kat! xo You don’t have to rinse them- we just prefer it texture wise.

  70. Michelle says

    This was SO good. I used toasted coconut flakes (all I had) and omitted the date, sweetening with maple syrup instead. I followed the advice of other commenters and heated on low, and it worked perfectly! Creamy and delicious, also great plain over ice. Will be making it again this weekend!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Michelle! Thanks so much for the lovely review! xo

  71. Imogen says

    I really do like this milk! However with homemade oat milk I can’t seem to avoid getting that slimy texture that Oatly doesn’t have. I even soaked the oats and rinsed them beforehand but nope it was still a little slimy- nothing too bad but still noticeable.

    • Support @ Minimalist Baker says

      Hmm, so strange! This one shouldn’t be slimy. We’d suggest taking a look at our oat milk FAQs in this post to see if any of them might help!

      • Imogen says

        Oh wow I just followed the guidelines from that link and it turned out perfectly! Like honestly amazing, I didn’t realise it was better to use the oats raw. Also to blend for as little time as possible so the oats don’t start to warm up. My latest batch isn’t slimy at all, so yum ☺️🙌

  72. Kesondra says

    This stuff is Amazing! I’ve tried many different homemade alternative milk recipes and they have never been as good as this one.

    I did my first batch by the directions and it was fantastic. The only difference is I blended everything together without the oats for about 30 seconds (I have a CleanBlend blender) THEN added the oats with a quick (but enough) blend. It’s nice and thick and it went very well with my matcha latte.

    The second time, I soaked everything aside from the cashews and oats in the blender in the fridge for about a day. I soaked the cashews in the fridge for 2 days (I got lazy). They looked a little weird (dark spots) after so I cleaned them with white vinegar water (all clean!) and rinsed. I added a second date and a bit of vanilla extract. I blended everything aside from the oats…. then I forgot to add the oats. It’s delicious and tastes just like coconut milk.

    This is definitely my go to recipe now. Thanks!

    • Luz says

      I Saw someone who ended Up w slimy milk. You shouldnt soak the oats at all, makes it slimy. Dont blend for too Long. Very good recipie thank you!

  73. Julia Z Lockett says

    Will have to play around with this, but the basic recipe was very good! I use my Almond Cow for making alt. milks, and the minimum amount of water is ~4.5c. Will have to scale up/down for thickness and play with adding sweetness for personal taste. Thanks for this great recipe!

  74. Sabrina says

    I made this milk today and REALLY enjoyed it!

    I used the method where you soak the cashews in very hot water for 30 min opposed to soaking overnight just because I wanted it as soon as possible. It worked well.

    The milk is very tasty and I used it in my oatmeal with no issues.
    I usually really dislike the taste of any nut or oat milks by themselves, but this is actually quite nice alone.

    Thanks so much for the recipe! : )
    It’s definitely a keeper.

  75. Yana says

    Bravo, this is the only version of homemade vegan milk that seems to actually work. I made it without any replacements and it frothed and tasked beautifully :)

    I wanted to ask though, what other nut/seed could be used to replace cashews? My partner is intolerant to them (as well as hazelnuts and brazil nuts) so I’m trying to figure out an alternative that will also work for him?

    I’ve previously made a milk that was 50/50 oat and macadamia nut. However, macadamia is too expensive if the goal is to find an alternative to the store-bought Oatly. Plus it’s not a particularly mild-tasting nut… Would sunflower seeds or almonds work as well as cashew?

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Yana! Almonds would probably be the next best alternative. Hope that helps!

    • lucinda_food says

      I just made it with almonds (pre-soaked for one night). Tbh I just threw handfuls of the main ingredients in my blender and did not measure anything… I also left out the date but it turned out well and I’m enjoying it in my tea right now. Haven’t tried it in hot coffee yet, that’s the REAL test!

  76. Ginger says

    Made this exactly according to recipe and it came out super creamy! I even liked it better on its own, without coffee.

    I wonder if you have any advice on what to do with the leftover nut/coconut/date grounds? Seems a waste to throw away, and they smell so nice!

  77. Or Carmi says

    So I made this mylk yesterday and when I went to heat it – in microwave- in order to froth and pour into my matcha, happened what I was afraid of – the milk became thick – thanks to the oats! – and became like a pudding. A yummy pudding at that but definitely not the milk I was looking forward to froth for my matcha…..
    I don’t understand how this combo works if heated 🤷🏻‍♀️

    • Support @ Minimalist Baker says

      Hi there, this can happen with homemade non-dairy milks if they are heated to a temperature that is too high and/or for too long. We’d suggest heating it on low on the stovetop and watching closely to avoid boiling. Hope that helps!

  78. Misty says

    Delicious! Left out the date because we didn’t have any. The flavor is so nice, and consistency was great when it was cold. I microwaved a cup to make a latte and it thickened into a pudding consistency. It was still delicious but sadly didn’t work out for my latte.

    • Support @ Minimalist Baker says

      Hi Misty, is it possible it was heated too much? We’ve noticed with homemade milks if they boil that can happen. But if you heat until just warmed, it should work!

  79. Galina Noskova says

    I have made my own milk using this recipe and what can I say? Wow! I exceeded my expectations. Honestly I was skeptical about it to come to replace a store bought creamer since it is milk. But not only it tastes great and has creamy consistency, it is creamy enough to be used as a creamer! Excellent!

  80. Nicole says

    This recipe looks great! Just wondering if the nutritional info is for the entire recipe or per serving?

    • Support @ Minimalist Baker says

      Hi Nicole, the nutrition info is for a half cup serving. However, we calculated it with the full amount of ingredients included. Actual nutrition per serving will have slightly fewer calories, fat, carbohydrates, etc. due to straining through nut milk bag.

  81. Alisha says

    Hi there
    I have a question…. Can I use toasted coconut chips for this recipe to replace coconut flakes? If so, do I need to soak them?


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can, it will add a toasty flavor. Soaking a little will be good. Hope that helps!

      • Alisha says

        Thank you for your quick reply to my question! I made it and it is absolutely delicious and creamy! Thanks for the recipe!

  82. Miriam says

    I found a pasta recipe that calls for dairy milk that I think oat milk would be a good substitute for. Would you recommend this oat milk recipe since it says heat safe or can I use your other oat milk recipe?

    • Support @ Minimalist Baker says

      Hmm, we haven’t tried that and aren’t sure whether it would work! This recipe would probably work better than just oat milk, but perhaps reduce the coconut? Let us know if you try it!

      • Kristen says

        I’ve tried this recipe twice and it always tastes like soap! Any suggestions on what I’m doing wrong? I love your oat milk recipe and never have issues with that. Thanks for all the amazing vegan, zero waste recipes… we are so grateful!

        • Support @ Minimalist Baker says

          Hi Kristen, so strange! We assume your blender and nut milk bag are well rinsed? If so, maybe try a different brand of cashews?

          • Kristen says

            Yes, they are the same blender and nut milk bag I use for the oat milk without that taste. I tried a different brand of coconut, but will try the cashews next. Thanks so much for the help! Would love to be able to make this at home!

  83. Shelley Noble says

    Superb! Life-changing in a way that I don’t usually actually mean. Life. Changing! Not only did we have everything on hand, great right now, but it was the peak oat-ly milk tasting oat milk we’ve had!

    Looking into everything else you folks do…

  84. Michele says

    Tasty, but I can’t get it to froth and it totally curdled in my hot coffee 😭 maybe it needs to set for a day? I’m not sure what I did wrong. Followed the recipe exactly except for I subbed date syrup instead of a date

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, curdled! So sorry about that. We’ve never had that happen. We’ll do some more investigating assuming nothing else was changed about the recipe.

    • Naomi says

      It might have been the acidity of the coffee that made it curdle. I’ve noticed that the plant based milk I use acts differently depending on the coffee beans we buy.

  85. Robin says

    I have been searching for an inexpensive alternative to almond milk and this is it! So easy to make and I love the tip about using an old (thin) cotton kitchen towel in place of a nut milk bag. Easier to clean and plastic-free to boot!

  86. Linda says

    suggestions for adding oil to oat milk so it will froth when allergic to all nuts including coconut. I am also allergic to flax seed. thought to add chia seed as i think will give less flavor than other options such as sesame seed, sunflower seed or pumpkin seeds. Can you add comments or suggestions? Also how much chia seed would you start with for 1 cups of oats and 3 – 4 cups of water? Thank you.

  87. Carmen says

    I tried this recipe and put it into my Nespresso frother and it does not froth? Pretty much had everything right except that I could only get desiccated coconut instead of flakes? Surely this isn’t the problem but you never know. Is oil the element that makes it frothy? Should I add some next time? Taste is good but I agree with another user below that the milk seems to sink to the bottom.

    • Support @ Minimalist Baker says

      Hi Carmen, we wonder if it maybe needed to be blended longer? The blending helps extract the fat from the cashews/coconut which helps it froth.

  88. Kristin KS says

    If I do not have a high speed blender, should I try blending it longer? Or should I use my food processor? There seems to be a lot of pulp preventing the straining.

    • Sarah says

      Made this recipe for my matcha latte this morning and it heated and frothed so nicely!

      I didn’t have any coconut flakes so I upped the oats a little bit (1/3 cup) instead, and it worked out well.

  89. Karen says

    So thrilled to find this recipe and I’ll definitely give it a try soon! I make myself an Oatly latte at home every morning and have been looking for an oatmilk recipe that I can heat up and froth at home.

    Question on modifying the recipe: are the cashews mainly for oil content? Can I sub out nuts and coconut with just coconut oil? Curious if anyone has tried simply oats + coconut oil + sweetener + water

  90. Sarah says


    I made this and it was delicious but I found when I heat it up and then add my coffee shot, i need to keep steering while drinking otherwise the milk goes at the bottom of the coffee cup? I also love oat latte, but even putting 1 full cup and a half of the cashew/oat milk, it’s still wasn’t milky enough for me. Is there a way to remedy this? I don’t mind adding oils if needs be, at least I could control the amount. Thanks a lot, Sarah

    • Support @ Minimalist Baker says

      Hi Sarah, you could try adding oil or reducing the amount of water for a thicker milk. Also, maybe a double strain to help prevent it from sinking? Hope that helps!

    • Shelley says

      Hi there, is the coconut just for flavor and if I omit it do I need to replace it with anything? Thank you for all your wonderful recipes – I love this website!

      • Support @ Minimalist Baker says

        Hi Shelley, the coconut adds creaminess and sweetness. If you decide to omit it, we’d say try subbing more cashews. Let us know how it goes!

  91. thomas says

    It’s a good recipe =). I do latte art with coffee and I found some industrial alternative milk that are very good for it, but It’s been months now that I try to make myself but I never found the good texture. Did you have any feedback for a recipe to do latte art ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I used to be a barista and I totally lost my skills! I’d say youtube tutorials from pros are your best bet :D

      • Krissy says

        I had the same question… this is very delicious milk, I have made it many times now, but I was hoping for something to replace the store bought mylks that can do latte art. Something special about making yourself a lil heart or kitty cat in your sipping cup each morning.

        Has anyone had success using this milk recipe for making latte art? I’m not sure if I’m just bad at it or if it isn’t working for others either?

        Also, I find it unnecessary to soak the cashews first. I’ve tried both ways and don’t notice a difference :) super yummy!

  92. Zero Waste & Plant Based says

    I’ve tried many DIY oat milk recipes and this is the only one that’s worth repeating. I used a teaspoon of maple syrup, instead of dates, and I did the rapid 30-min soak for the cashews. It managed to foam up in our milk frother and tastes great. Thank you for the excellent recipe, Dana!

  93. Nithya says

    Hi! This recipe looks super easy!
    However, I was wondering if freshly scraped coconut could be used instead of coconut flakes? Where I live, I have easier access to fresh coconut rather than flaked. Please let me know what you think :)

  94. Johanna says

    Thanks for the recipe! Super appreciate the fact that it is not slimy like other oat milk recipes. It is definitely rich and creamy and froths a bit, but not a replacement for Oatly Barista so the search continues. I will try to make again without the coconut and increase oats and nuts. Not a fan of the overpowering coconut tang. Oatly Barista has sunflower seed oil in it, so maybe will add a bit of coconut oil too to see if that helps the froth factor. Will let ya know how it goes!

  95. Amelia says

    Wow. This worked out great! I had low expectations only because I didn’t have a blender, coconut flakes or a nut bag, but I was very pleasantly surprised. I used a food processor and a cheesecloth to strain, and 1 tsp of unfiltered coconut oil instead of the coconut. That worked great! Using the food processor actually does work, it is a bit messy because the bowl tends to leak when you process liquid, but it’s not a very big mess at all. It also wasn’t as good at processing the dates- I might need to chop them into fine pieces next time. Will definitely make this again!

  96. Kate says

    Thank you so much! I have made oat milk about four times now, modifying the recipe and my method every time. This was super fun to get into, I use so much oat milk for cereal and coffee — already saving money.

    What I’ve found to work after the fourth time around — is using a mix of oats, cashews, and hazelnuts, leaving out the coconut, and subbing dates for maple syrup! I also only pour in 2 cups of water into the blender to help mix, then once I put the nut mixture into the bag I pour the remaining water into the bag slowly, to help strain the milk through bag easier (for me squeezing my DIY t-shirt strainer is the biggest pain in this exercise, and this helps ease the burden).

    Also, I found that hanging the bag above a bowl and letting gravity help while you take care of dishes or other tasks is nice (time allowing).

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Camila. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  97. Hazal says

    Hi! Sending love from İstanbul. I have a question for you. I want to try your CASHEW COCONUT OAT MILK. Can I use honey instead of dates?

  98. Lindsay says

    This recipe was super easy to make and follow. I’m so proud of myself, I have never made anything like this before. It tastes great!

    I was excited to use this milk for my lattes. I put half a glass of it cold in a mug and then heated it in the microwave for 1 min 30 sec. When I took it out it had separated. I put it in a blender afterwards and it didn’t come out chunky but it tasted a bit chalky. Any tips? I would love love love to use this in my lattes. Please help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Lindsay! I’m not sure about the chalky taste. Was it perhaps overheated/scalded?

  99. Samara says

    Made this today and it’s great! The flavour is perfect and I like the consistency as a creamer. However… it keeps separating once I add it to my coffee and makes it look so unappetizing. If I give it a stir it re-incorporates but the separating is frustrating. Any suggestions? I followed the recipe exactly!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Samara! I haven’t experienced that with this milk. But I can say that most dairy-free milks have a little separation when added to other liquids. It’s normal and you can just stir to reincorporate.

  100. Ashley B says

    I love this recipe. It is so creamy and delicious.
    The first couple times I made it I took the time to strain the mixture and it turned out so smooth and much better than store-bought nondairy milk. Lately, I’ve skipped the straining step and opted to blend it on high for a bit longer. It tends to be a bit grainier this way but I don’t mind when I’m using it for hot chocolate, golden milk, oatmeal and baking.
    Although the original ingredient amounts yield such a creamy, decadent and delicious product, I’ve made the milk thinner by either halving the dry ingredients or by adding more water.

  101. Spencer says

    Just made it and it is absolutely delicious! I usually like milk unsweetened, so I passed on the dates, but I reused the pulp to make vegan nutella. Thanks for the recipe!

  102. Ella says

    This looks great! Would quick rolled oats work the same as regular? Thanks so much I can’t wait to try it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s not as ideal as rolled oats but technically it should work! Let us know how it goes.

  103. Gichka says

    Thank you for your lovely recipes! Can I use the pulp for making your fluffy vegan choc chip cookies instead of almond meal!
    Thank you!

    • Support @ Minimalist Baker says

      We haven’t tried that, but maybe! You may need to add additional nut butter and/or oil to compensate for the lower fat content of the pulp. Let us know if you try it!

  104. Rahul says

    Hi Dana, this was an awesome recipe. Oatly barista is my go to for my morning coffee, but it can’t beat the freshness of your oat milk recipe (and price!). The pitted dates and coconut give this a wholesome, tangy, sweet taste without the need of adding any additional sweeteners. Thank you for this!

  105. Maia says

    Hi! Wondering if there is anything I can sub for the cashews (Due to an allergy to cashews, pistachios, walnuts and pecans). Thanks!

  106. Kimberly Wiebe says

    I leave out the oats and I live this I my tea and coffee so easy and good.

    Any suggestions for what to use the leftover coconut/cashew “meal” for? Cookies???

    Thank you, you are my favourite vegan cook by far!! Make your things all the time … the first place I look!

  107. Heather Kirsten says

    I just made it, I only had roasted n salted cashews, tastes fine tho. Is there a way to use the “leftover” meal? When I make Almond milk, I can use the almond meal to make cookies… thank you —I LOVE all of your recipes— this “stay home” order is allowing me to finally try more of your recipes ?

  108. Cynthia says

    Great recipe for right now since it is hard to find Oat Milk in the markets right now. I do have the other ingredients though so look forward to trying it!

  109. Stefanie says

    I tweaked it to my liking:
    1/4 cup cashew (soaked for 30 min in hot water)
    1/8 cup coconut flakes
    1/2 cup sprouted oats
    Pinch of salt
    2 cups spring water
    And I used a cheese cloth to strain, I never squeezed too hard and waited patiently for it to all drain.
    I use it for cream in my coffee
    Thank you soooo much.

    • Robin says

      I made this exactly as specified. It was delicious…but too coconutty for my taste. I’m about to make it again, I’ll halve the coconut and increase the oats.
      Thanks! I’ve be trying to find something to replace dairy in my coffee for SO long and nothing even comes close to this recipe.

  110. Amy Gerber says

    Why is the fat content so much higher for this milk than your almond milk or coconut milk recipe? How do you figure the nutritional values of nut milk? ( i will not use cashews…. most likely will swap between pecans, macadamia and almonds, but curious how that changes the fat and protein content specifically? )

    • Support @ Minimalist Baker says

      Hi Amy, it’s difficult to know exactly how much of the nutrition remains in the pulp versus the milk. Please not that our nutrition info is only a rough estimate. In this recipe, we calculated with the full amount of ingredients included. Actual nutrition per serving will have slightly fewer calories, fat, carbohydrates, etc. due to straining through nut milk bag.

  111. Ashley says

    So, I accidentally bought sweetened coconut flakes, so I decreased the amount from 1/2 cup to 1/4 cup and upped the oats from 1/4 cup to 1/2 cup. I did one date. It came out really nice and creamy, however i like sweeter cream, so I think I may add another date next time and keep the original amount of coconut, even though I got sweetened. I will say, I have never tried oatly before, so I dont have anything to compare too. Trying to transition off of Silk Caramel almond creamer. I did add vanilla extract to this as well. Any suggestions to give it a “caramel” flavor?

  112. Leah says

    This recipe is delicious, the milk is very flavourful, and it’s super easy to make! Just two question:

    1. Sometimes the milk curdles when it gets really hot in my lattes. I shake it before, but doesn’t seem to help. Any ideas?
    2. Any ideas for what I can use the leftover pulp for?

    Thanks for this recipe!

  113. Eliza says


    Thx so much for the recipe. It tastes beyond amazing!

    I made a batch about an HR ago, popped it in the fridge and then just made some tea.

    Sadly – it curdled.

    This always happens to me and is my main barrier to making my own plant milks (I currently buy the oatly barrista blend but super expensive and the packaging waste makes me cry).

    Any tips?

    Please help a tea obsessive out ?

  114. Kim says

    Thank you Dana for creating this recipe! I definitely like it more than plain homemade oat milk – it is thick, creamy, and neutral-tasting. It also seems a little less fussy when it comes to straining. My question is about both this recipe, and the recipe for plain homemade oat milk – does anyone have any suggestions about counteracting the bitter flavor? I know that the date/sweetness helps, but I use this milk in coffee, which I prefer less sweet. I did make it with the date and I still felt it was a little bitter, especially when mixed with coffee. I even tried a couple drops of lime juice in my coffee (didn’t have any lemons), and that actually helped, but I’m curious if you, Dana, or any readers, have other ideas. Thanks!

    I also wanted to respond about the questions about the leftover pulp for either recipe. When I make plain oat milk, I just cook the leftover oat pulp like instant oats and eat it for breakfast. I wondered if I could do the same for this recipe, as one reader mentioned, but I found it to be gritty and inedible. I don’t have a better suggestion, but just wanted to let readers know my experience if they are thinking about trying that!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing about the pulp, Kim! We wonder whether it could be the brand of cashews that are bitter? We haven’t had that experience!

  115. Divina says

    Thank you! This is so much better than the non dairy creamers I was getting that were expensive and had additives. This is really thick and delicious! Best coffee cream ever.
    I didn’t have coconut so I put in 1/2 cup oats. Also I squeezed the cashews and oats etc separately (1 1/2 cup water for each) so I could use the cashew paste for making cheese. I also used 2 to 3 dates. It’s the best milk I’ve ever tasted. There’s something truly liberating about making your own thick, creamy vegan milk.

  116. Chris says

    This is so similar to making cashew milk/cheese, I’m wondering if the leftover solids could be used to make cheese with probiotic added? Does the coconut and oats make it too weird? Has anyone tried it? Otherwise I’ll just make cookies with the leftover meal.

  117. Georgie says

    Frothed a little bit! Not quite as much as the Oatily barista, but almost there!

    However, it’s VERY thick, and the cashew and coconut tastes are strong – not sure if it’s something I’ve done wrong or if it’s the recipe…
    I did realise in making it that there is proportionally actually little oat content, so really it’s a cashew/coconut milk, with some oats… which is probably why those flavours are prevalent.

    Not 100% that this will be the replacement for the Oatily I’m looking for, but will try tweaking ingredients to see if I can get it better.

    • Support @ Minimalist Baker says

      We wouldn’t recommend it unless you are adding to smoothies, perhaps? There will be residue at the bottom.

  118. aparna says

    sooo good! i have spent years making various versions and combinations of plant milk and this is just right :) i also had very little pulp which i tossed into my smoothie. Given that i live in India, i used fresh grated coconut which was perfect and didn’t give the milk a coconutty smell. Also, I buy nuts in bulk and buy broken cashews since they cost much less and most of the cashew i use invariably ends up in a blender. so overall, very cost effective. thanks for this recipe!

  119. Dawn says

    I have no clue what Oatley tastes like, but I can attest to the fact that this creamer is scrumptious!! I made it exactly as recommended, and my coffee this morning is lovely … so silky and smooth!

    Thank you for your hard work developing this recipe and so many others I enjoy! Cheers ☕️!

  120. Martha says

    Hello! I am trying to go nut free but I am really looking to make a ‘frothable’ plant-based milk. Is that actually possible?? Could this be made without the cashews or could I sub them for something else?

  121. DJ Baker says

    This looks very tasty, but the “oil free” seems like a funny way to call this. Doesn’t this process simply extract the fats from the cashews and coconut, leaving you with a milk that’s much higher in saturated fats than canola (rapeseed)?
    More importantly, I’m wondering if there is a use for the cashew coconut pulp after it has been extracted? I would rather use oil than throw away delicious nuts?

    Thanks for your recipe!

  122. Sirena says

    I have been playing around with this recipe sicne I needed a homemade creamer to replace the store bought stuff. I swapped out the oats for sesame seeds the first go around. I did that for health reasons and wasn’t sure what I thought first but I did like it! This time I did the recipe with the oats.
    Overall I like it but I am still struggling with getting the same flavor as the store bought coffee creamers. Vanilla was not enough. I tend to like the International Delight Cold Stone version. Any ideas how I can get more flavor? My final question, that creamer has carrageenan I am guessing to add some thickness. If this is too thin, Can I use agar agar or pectin?

  123. Kayla says

    bit of an odd question, any clue what temperature i should steam this milk to when making beverages? (havent tried it yet, i plan to)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure exactly but we use our hands on the side of the frothing cup to feel how hot it is. We like it pretty hot :D Probably 180F or above.

  124. Jacquie says

    This is perfect. Easy, creamy and flavourful. I just strained it through a regular wire mesh strainer and it worked just fine.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jacquie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  125. Mike says

    Way too sweet, the coconut overpowers everything and cashews feel like a waste. It doesn’t mimic Oatly’s products or even oak milk at all. I also found it extraordinarily difficult to strain, I was left with a ball of dry coconut-cashew-oat that was almost like wet sand and only 150ml~ of actual milk from the 500ml I started out with.
    I really don’t get the purpose of this recipe. It’s not much healthier than store-bought stuff, it’s much more expensive and it tastes worse. Honestly, I’m quite disappointed.
    That’s not to say the end result is bad in anyway, it would probably be nice as a sweeter for tea, but I don’t see the point of marketing it as a Oatly replacement. It is very creamy, but it tastes more like coconut or cashew milk, which I personally despise.
    It’s probably easier to just add rapeseed oil and an emulsifier to homemade oat milk.

  126. Poomyth says

    Hi! I intend to make this recipe. But I have a question. Are the coconut flakes fresh from a freshly broken coconut, or should I just use ther dry coconut flakes? Thanks in advance.

  127. Liz says

    Love this recipe! I can finally commit to DIY plant based milk and ditch packaged, store bought options for good (I was a sucker for all things oatly). I subbed walnuts for the cashews, just because that’s what I had on hand, and it came out great. I’ve tried many oat milk recipes, and this is the only one that is not slimy at all. Thanks!

  128. Tim says

    Hi Dana,
    This recipe and many others on your site are very good. Just so you know, cashews and coconit contain oil, so there’s nothing “oil free” about this recipe :-?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I mean no added oil :D – most foods contain some small amount of oil/fat naturally. I’m talking about added oil.

  129. Lucy says

    I just bought an Almond Cow machine. It’s minimum amount of water is 5 cups to 1 cup of other material (almonds/oats/cashews/coconut) which of course would make an unacceptably watered down version of this recipe. How would you adjust the quantities to make it work?
    I bought the machine because of my environmentally unhealthy (all that packaging) addiction to Oatly. I stupidly thought making a homemade substitute would be easy! Ha!

    • Support @ Minimalist Baker says

      Hi Lucy, We haven’t used an Almond Cow, but for 5 cups total volume, we would recommend adjusting the total servings to 10 cups and the recipe will recalculate for you. Or for more rounded numbers for easier measuring, you could maybe change to 14. Hope that helps!

  130. Amelie says

    Did half batch first because I’ve wasted so much nuts and oat before as all recipes that I tried just doesn’t get right with a weird taste or texture… But for that one, WOW! I’m trying to switch from cow milk to plant milk and I think I found a winner. So so good and creamy. I’ve swapped the date for a little maple syrup (proudly quebecer!) and it was perfect. Had a little difficulty to make it foam right with my wand but I think with some practice I’ll master it. Next times it will be full batches for sure.

  131. Paul Hesko says

    Very excited to find a recipe without rapeseed oil. In the UK ours is contaminated with Glyphosate (round up) and Sunflower oil is really hard on the planet.

    But this is definitely not a replacement for oat milk barista style. Strong taste of coconut. Not a very nice flavour. Thickness is creamy which is good.

    Biggest issue is cost – cashews are not cheap so 700ml cost me (in the UK) about £4! Will keep hunting for a new recipe.

    • Support @ Minimalist Baker says

      Hi Paul, sorry to hear this one wasn’t for you! The flavor of this should be very pleasant so it almost sounds like some of the ingredients may not have been fresh? If the oils in the coconut or cashew oxidize, that can cause an off flavor. Best of luck with your search.

  132. Laura says

    Would peanuts work decently as a cashew substitute? (They’re $10 cheaper per pound so just trying to stay on a budget. I definitely prefer cashews.) Looking forward to making this, thanks!

      • Laura says

        Tried it with peanut! It froths pretty well, like a storebought nondairy milk and not the curdled cloud of strangeness that’s occurred when I’ve tried to steam homemade almond or soymilk. The peanut flavor is not subtle, as you might expect, but not bad and would make a delicious mocha. I think with cashew or almond it’d be perfect so I’m rating it as such, though I’m hoping to get a finer foam with the proper version. :)

  133. Ronni Ishaky says

    This is a really creamy ‘milk’. I have made a number of other nut milks but this one might be my favorite. It’s a bit fussier as one needs to strain (other nut milks I haven’t bothered to but this one is more delicate tasting so it seems more necessary) but I think it’s worth it. Well done, thanks for this!!!

  134. Katie says

    I used this recipe as a base but tweaked it because I didn’t need it for frothing. I used 1/4 c coconut, 1/2 cup rolled oats, and 2/3 cup cashew pieces along with the date, 1 tsp vanilla, and 1/2 tsp salt. Tastes delicious and rich!

    • Katie says

      I used this recipe as a base but tweaked it because I didn’t need it for frothing. I used 1/4 c coconut, 1/2 cup rolled oats, and 2/3 cup cashew pieces along with the date, 1 tsp vanilla, and 1/2 tsp salt. Tastes delicious and rich!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Katie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  135. Renata says

    Amazing! Was looking for a milk substitute and this not only tastes great but is creamier than milk! Finally back to enjoying my coffee!! Thanks!!!

  136. Mary says

    HUGE success!!! I used my Ninja blender on the smoothie setting, for 45 seconds, maybe. And my Grandma’s strainer. Perfect!!! I only used 1/2 a date, scant sprinkle of sea salt.

  137. David Diskin says

    I made this yesterday and tried to froth it this morning. Sadly, it did not froth in my excellent frother which works for other commercial oat milks. Any suggestions? Thanks!

  138. Tobias Ingenhoven says

    Hey guys, don‘t want to have any negative influence on your creativity, just read your wonderful instruction and noticed your opinion about rapeseed and coconut oil, which is from my scientific view not accurate. That’s all I want to share and it’s not at all about telling someone to have no idea! You are wonderful and it’s a great idea to produce a delicious vegan milk with whatever oil or fatty acids you like. A little detail is though, coconut fat consists of about 90% saturated (yes, MCL but still unsaturated!) fatty acids, whereas rapeseed oil is healthy because of a very low amount of saturaed fatty acids, and to go a little deeper into details: it has the almost perfect combination of Omega3,6,9-acids, where it’s not about the absolute amount but more about the relative amounts of these creating the most healthy oil. And one little, for me also important aspect: For most of us rapeseeds grow closer by than coconuts. Excuse my bad english and all the best for your creations! Cheers, Tobi

    • Julia Moore says

      Tobi, your English is amazing! I’ve been interested in oils for a long time and have found quite a lot of research to say that seed oils are not as good as they first appear. The reason being is that seed oils go rancid very quickly, they degrade and lose their wonderful nutritional value. Processors know this (they get to smell the rancid oils) however, we don’t. This is because such oils (sunflower and rapeseed oils in particular) are deoderised and bleached so we cannot smell or taste them. This fools our tastebuds into thinking they are ok when they are not. Our bodies would naturally refuse the rancid oils but they are fooled by the processing. Safer oils are fruit oils (olive, coconut, walnut, avocado) as they last longer. Coconut, despite having more saturated fats – which are demonised by the industry is very healthy. Actually the MCTs have many benefits if used in moderation as part of a healthy diet particularly if you are taking no or low animal fat as many Minimalist Baker readers do. Of course, for those eating a tonne of sugar and refined carbs, low vegetable diet with lots of fried and processed food, the addition of coconut oil is probably not a great idea. They need to take out the other bad oils before the MCT will be of benefit.
      Thank you for these recipes, they’re simple and quietly nutritious without being too worthy!! Just waiting for my milk to strain. I’ve had a sneaky taste and it’s a lovely milk!! I too would prefer less cashews in the recipe but will experiment with walnuts in future and see how that goes…

  139. Courtney Hebrank says

    I made this last night, had it sit in the fridge overnight and just frothed it for my morning latte. Absolutely delicious and better than the real thing! It’s so cozy, creamy and delicious!

  140. Dr. Tobi says

    Question: Rapeseedoil is one of the most healthy things you can eat/drink. Coconut and it’s oil is one of the most unhealthy oil/fat to eat/drink. High amount of triglycerids, prbly more than cow milk. How come you don‘t want to make your barista creamy and healthy with rapdeseedoil? Cheers

      • Tobias Ingenhoven says

        Sure you can disagree. But as a doctor I can tell you for sure, that coconut oil is way unhealthier than rapeseedoil, which we doctors and diet specialists call the „Mercedes“ of oil. The secret, to make it simple, is the combination of fatty acids. Cheers and all the best, Tobi

        • Sarah says

          I’m going to go out on a limb and guess that you are speaking from a European perspective (rapeseed vs canola). If I’m correct, you should know that canola is grown very differently in North America than it is in Europe. If you are unfamiliar with the term “Roundup ready” then you should google it. It’s a gross and awful practice and you can see why anyone with any thought towards their own health or the health of the planet would be unwilling to use domestic canola oil.

          That being said, I’m going to try to jigger this recipe a bit. I’m trying to avoid cashew consumption as the human cost of cashew harvesting is just as appalling as NA canola growing.

    • Steve says

      Most fats in the diet are called long-chain triglycerides, but the fats in coconut oil are known as medium chain triglycerides (MCTs). What this means is that the fatty acids are shorter than most other fats.

      Learn the basics at least before you go around posting nonsense.

      • Tobias Ingenhoven says

        As a doctor I can guarantee you that I learned the basics quite intensely. But if you want to know more about the exact combination of unsaturated fatty acids just let me know, I am happy to tell you more since I wrote my doctor thesis about fatty acids. All the best, Tobi

    • Deshi says

      Coconut oil, while having saturated fat, is the good kind. Of course too much is still bad (too much of anything is bad), but in moderation, coconut oil is good for you, definitely not unhealthy. the only unhealthy oils are actually from animals. While I havn’t researched rapseed oil, I imagine if its from a healthy source, and minimally processed, its probably not bad for you either. Usually its not the oil itself, but how its processed that makes if its good for you or not, when its from plant sources.

  141. Joy Goetz says

    Delicious! I cut the recipe in half (except for the date-I used a whole one) and used it as coffee creamer. Delicious!

  142. Jayne Lally says

    Wonderful texture and flavour is very nice. I added slightly less coconut. What does everyone do with the left over pulp. I know of course you can eat it, but I’m looking for more creative ideas. Thanks in advance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve tried that and find it never leaves it quite as smooth. But if you try it let us know how it goes!

  143. Lauren says

    Just made this and it turned out so so amazing. Exactly like those oat milk lattes I love to get at the coffee shops. Thick and creamy and frothed up well! I’m addicted. I’ll be making this regularly!

  144. Renny says

    This recipe uses a lot of coconut, and I don’t really like the taste. Do you think I can use only cashew and oat? And I like to heat up my milk for matcha latte.

    • Support @ Minimalist Baker says

      Sure! It might not froth quite as much though due to the lower fat content. Let us know how it goes!

  145. Tamar Harrington says

    I’m assuming this separates if you store it, right (especially in the fridge)? How do you remix it when you use it so that the fatty parts and watery parts come out in the right proportions? Or is it possibly worthwhile to try to add an emulsifier? If so, what kind of emulsifier?

  146. Aaron says


    Thanks for this nifty recipe. I plan to use it soon.

    A question about fat: Doesn’t the coconut flakes also contain fat? (and actually saturated fat?) I was trying to stay away from saturated fat based on some reading I did, and wasn’t buying coconut milk anymore for this reason. So I’m wondering if the flakes are different than say dried coconut powder in that sense. Or do the flakes’ oil not get extracted because hot water isn’t used?

    Thank you

    • Support @ Minimalist Baker says

      Hi Aaron, coconut milk is made from coconut meat (and the flakes are dried coconut meat). So it will also contain fat. Hope that clarifies.

  147. Ashley says

    This recipe isn’t just great for drinks. It goes incredibly well poured over your aquafaba granola. I even made an incredible dal makhani with it!!

    For espresso, this didn’t froth as well as I’d hoped with my espresso machine because I think it was too thick. To be fair, I made this in my NutraMilk machine so that could be part of the problem. I thinned it out slightly with the last of the store bought oat milk I had in the fridge and that made a great latte. Next batch I will add just a little bit more water.

  148. Lynne says

    I just got an Instant Ace Plus blender. It has an oat milk setting, but I think it’s longer than 60 seconds. I can override it, but I was wondering if you had experience with one of these blenders and might advise. I’m also wondering about cutting the recipe in half; would that affect the amount of blending time?

    • Support @ Minimalist Baker says

      Hi Lynne, we aren’t familiar with that blender so we don’t have any tips on it. But we would still recommend the full amount of blending time (or perhaps slightly less) if making a half batch. Let us know how it goes!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Mandy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  149. Art says

    Not to be a crank but it seems like adding the oats is superfluous. You seem to be saying the answer to oat milk that doesn’t froth is to use cashew milk. The recipe sounds delicious, though!

    Your article gives me an idea. Maybe, instead of a fat source to make the milk foam, what about aqua faba, the liquid from a can of chick peas? That’s a protein, not a fat, but it certainly whips up on it’s own. Will it work in oat milk? Worth a try. I dumped out my aqua faba from last night’s dinner or I would run to try it right now.

  150. Sharon says

    Hi – I want to make this but would prefer to eliminate the date to reduce sugar content and sweetness. What would you do to substitute the date? More oats, cashews or coconut (would prefer no more coconut)?
    Many thanks.

  151. Veena says

    Bookmarked this recipe. Will be trying it soon. Does it maintain the same consistency when heated? I like my coffee hot and all home made milks separate or become slimy( oat milk). Let me know your inputs.

  152. Sydnie says

    I made this to use in my coffee. I enjoyed it but it did not froth as well as I had hoped. It is pretty creamy though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! In our experience dairy-free milks won’t froth quite as much as full fat dairy. But we did find this one to froth nicely for us!

  153. Jessie says

    Made this to have with my coffee. I don’t have a good blender so I usually blend my nut milks in batches in my nutribullet then strain through a nut milk bag. Worked perfectly! It was delicious, thank you!

  154. Laurie says

    Hi Dana,
    I can’t seem to find the trial run you did on canned coconut milks. I plan to make this because I love oat milk in my matcha but I came across it while looking for that test run you did a while back. Please send me a link. THANK YOU SO MUCH!

  155. Joana Dougherty Mcgee says

    I am contemplating going from vegetarian to vegan, but I grieved the idea of loing my whole milk for coffees and teas. NOTHING has come even closeto satisfying me …that is, until I made this absolutely delicious milk. OH MY! HOW DELICIOUS!

    I was daunted by the amount of pulp and the work it requires to squeeze out the milk, but that’s the least of my worries! I think that I may even use a few more cashews next time, as the density they lend if wonderful.

    Thank you so very much for this wonderful, vegan-affirming recipe! I am making nother batch tonight, and cannot wait to enjoy a small glass…

    Greetings from the forests of coastal northern California! ~ imdm

  156. Katerina says

    It’s a really tasty milk, the best match for my coffee. Simple to make and although straininig took longer than in any other milk it’s worth the time and energy. I also used it in baking with great results. Thank you for sharing!! Greetings from Greece… ?

  157. Jennifer Nedelsky says

    I HAVEN’T tasted it yet,but it was hard work getting the liquid out of the bag. the bag i used (brand new) was a sort of heavy cotton, like one of your pictures. I thought maybe i needed something more porous like your other picture. also, i used by Vitamix on liquefy. maybe that grind severything so small that it is hard to drain. does it have to be drained?

    • Support @ Minimalist Baker says

      Hmm! It sounds like your nut milk bag may not be porous enough as it shouldn’t be very difficult to strain. We do recommend straining as the texture will be impacted if you don’t. Here is our preferred nut milk bag. Hope that helps!

  158. Amanda says

    Our favourite milk to add to our coffees! Perfect balance of flavours and like all of your recipes, the instructions are simple to follow. I was wondering if you have any ideas for what to do with the pulp afterwards?

    • Support @ Minimalist Baker says

      Yay! Thanks for the lovely review, Amanda! You could do something similar to how we use leftover pulp when making almond milk. See this post for more info. Hope that helps!

  159. Sakthi says

    I usually use the alpro professional milk for my coffee but recently I couldn’t find them anywhere. So while doing some research I came across this recipe on your and decided to give it a go. I made exactly the same way but unfortunately it didn’t foam very well in my espresso wand. Also it didn’t churn/ separate when mixed with my coffee. I don’t know why this has happened. Can you help me in regard. I did make it one day earlier and refrigerated it so that I can use it the next day. Also another question while am here, can I use more coconut and less cashew as I like the taste of coconut in my coffee ? Thank you in advance

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sakthi, did you use a nut milk bag and high speed blender to extract the most fat out of the nuts? And yes you can always adjust the ratio to be higher in coconut and lower in cashew.

      • Sakthi says

        Hi Dana , thank you for replying to my comment. Yes I did use nut milk bag and high speed blender. I blended it for 60secs on high.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          One more question: Before blending, did you shake your milk very well? Sometimes it separates and perhaps the fattier part was separated from the liquid. The fat content is what helps it froth. Another option would be to add 1 less cup of water when blending so it will be even more thick and creamy. Hope that helps, Sakthi!

    • Selena says

      I just made this and took a sip from a spoon. Just wow. It’s insanely creamy, and I can’t even put into words how great the subtle coconut flavor is. I don’t usually want coconut flavors in stuff, unless it’s specifically a coconut “thing”. But, it just WORKS in this case. Thanks so much for this recipe. I can’t wait to try more recipes!

  160. Elli says

    Please could you reconsider the use of cashews in the recipe and maybe suggest an alternative? There are huge issues in cashew production in India with many workers (mainly women) suffering severe burns to their fingers from the acids they have to touch repeatedly to separate the cashew from the fruit. Its heartbreaking and we need to find an alternative.

      • Phagan says

        Hi guys, this sounds amazing. Could you recommend an alternative to nuts? Or could you make it just the same by adding more coconut or oats maybe?

        Thank you :)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You could definitely try 1/2 oats 1/2 coconut. But in my opinion SOME nut or seed helps with fat content. Perhaps try hemp seeds?

    • Kristine says

      I have the same concerns regarding cashews. You can find some processed in a more thoughtful way but I bet they’re crazy expensive.

      I splurged on this tonight but won’t buy cashews once a week because of the workers conditions, distance from the source, and my own budget.

      I’ve been dreaming of a milk alternative that behaves like dairy but is magically perfect for the environment. Unlikely to ever achieve unfortunately. Plain oat milk it is. And a little cashews/almonds only once in a while, as a treat.

  161. Jigar says

    This tastes great and was as simple to make as it seems. I added a bit more oats and a bit less coconut. I may do a bit more oats and less cashew next time also. As it stands this is wonderfully creamy and a great homemade version of oatly. Thanks for the recipe!