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

GFVGVDFNS

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:

Creamy
Rich
Quick & easy to make
Customizable
& 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
Print
Pouring our homemade Oatly-inspired creamer into a glass
4.66 from 80 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

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

  1. 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!

  2. 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!

  3. 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.

  4. 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?

    Thanks!

    • Dana @ 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!

  5. 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!

  6. 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…

  7. 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

    • Dana @ 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.

  8. 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!

  9. 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.

    • Support @ Minimalist Baker says

      Hi Linda, we would recommend maybe hemp and pumpkin seeds for a mild flavor. Though we haven’t tried it. Let us know if you do some experimenting!

  10. 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.

  11. 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.

  12. 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

  13. Sarah says

    Hello,

    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!

  14. 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 ?

    • Dana @ 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

  15. 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!

  16. 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 :)

  17. 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!

  18. 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!

  19. 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

  20. 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?

  21. 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!

    • Dana @ Minimalist Baker says

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

  22. 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!

    • Dana @ 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.

  23. 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.
    Cheers!

  24. 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!

  25. Ella says

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

    • Dana @ Minimalist Baker says

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

  26. Gichka says

    Hi!
    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!

  27. 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!

  28. 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!

  29. 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!

  30. 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 ?

  31. 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!

  32. 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
    YUM
    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.

  33. 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.

  34. 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?

  35. 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!

  36. Eliza says

    Hi!

    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 ?

  37. 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!

  38. 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.

  39. 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.

  40. 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.

  41. 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!

  42. 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 ☕️!

  43. 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?

  44. 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!

  45. 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?

  46. 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)

    • Dana @ 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.

  47. 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

  48. 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.

  49. 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.

  50. 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!

  51. 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 :-?

    • Dana @ 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.

  52. 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!

  53. 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.

  54. 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.

  55. 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. :)

  56. 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!!!

  57. 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

  58. 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!!!

  59. 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.

  60. 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!

  61. 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…

  62. 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!

  63. 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

  64. 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!

  65. 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.

    • Dana @ 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!

  66. 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!

  67. 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!

  68. 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?

  69. Aaron says

    Hi,

    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.

  70. 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.

  71. 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

  72. 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.

  73. 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.

  74. 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.

  75. 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.

    • Dana @ 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!

  76. 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!

  77. 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!

  78. 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…
    Y-u-m.

    Greetings from the forests of coastal northern California! ~ imdm

  79. 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… ?

  80. 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?
    thanks

    • 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!

  81. 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!

  82. 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

    • Dana @ 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.

        • Dana @ 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!

  83. 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 :)

        • Dana @ 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.

  84. 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!

  85. Lottie says

    I have just made this and it’s delicious! Do you have any recipes/tips of what to use the leftover pulp for (cashew/oat/coconut pulp)? Thank you!

    • Support @ Minimalist Baker says

      Hi Lottie, you could do something similar to how we use leftover pulp when making almond milk. See this post for more info. Hope that helps!

  86. thatgirl says

    At last–a vegan milk I can whip up in the Blendtec that actually surpasses Oatly!

    I’ve made this both via the original recipe, then with three dates and 1T coconut oil to see whether it made it that much more creamy–it did! It froths beautifully (fat makes the difference!) and is a home latte game changer. It’s also fantastic right out of the glass.

    Making our own nut/oat milk was half the reason to buy a better-powered blender. No one who makes this will be disappointed! Take what’s left after and drop it in your next smoothie, pancakes or baked goods–or just eat it with a spoon. Delish!

  87. River says

    When you add to blender with 3 cups water is it hot or cold water? I heard it makes a difference for how the oats turn out…

  88. Aaesha says

    Followed exactly as stated and it neither tasted good nor did it froth at all with the steam wand of my espresso machine. I loved the consistency of oatly but am not a fan of the oil content which is why I’m looking for a replacement. The search continues…

    • Dana @ Minimalist Baker says

      So interesting! Sorry to hear that, Aesha. D you normally enjoy the taste of cashew or coconut milk? Perhaps you’d enjoy it better if you swapped the cashews for almonds? I will say this froths well (at least in my experience) because of the higher fat content. It is quite a thick, creamy milk. Let us know! We’d love to help troubleshoot.

  89. Andreea says

    It is the best plant base milk I ever tried!!! You do a fantastic job with all your recipes, I never tried yet a recipe I did not like from your collection! Good job and thank you for sharing with us!

  90. Ruth says

    I followed the recipe (almost) perfectly, but it didn’t froth. I didn’t filter the water though… Could that be the reason?
    Should it be heated to froth? I used cold milk.

    • Dana @ Minimalist Baker says

      Yes, heating is almost essential to frothing. We’d comment trying that! Otherwise, if keeping cold, blending in a high speed blender should help!

  91. Brittany-Lynn says

    As a family who drinks oat milk due to a nut allergy. Is there a but free alternative you could suggest that isn’t just adding coconut? We love coconut milk but love the neutral taste of oat milk for coffee etc…

          • Ellen says

            I love this recipe used with the original recipe. I didn’t have coconut available this morning so I decided to attempt subbing flax seed for the coconut. I do not recommend! It turned the consistency to that of thick batter. I added a ton more water and got enough through the nut milk bag to make one matcha latte this morning but threw the rest out. The taste is okay, a bit bitter. Stick to Danas original and delicious recipe if at all possible!

  92. Callie says

    Hi Dana! Thanks for always making amazing directions and delicious recipes. Could you add this link to the oat milk recipe? I found it but took some searching thank you! Hoping to make an oat milk latte today!

    • Support @ Minimalist Baker says

      Hi Callie, there’s a link on the Oat Milk page just above the heading that says “Want to Make More Dairy-Free Milk”. Let us know if there’s somewhere you think would be more clear!

  93. Lauren says

    I followed the recipe to a T and am so sad it didn’t take well to my steam wand! I have an espresso machine and, when I went to steam this, it made the most awful sound like it was really struggling. I’m wondering if there was too much fat in the milk. Steaming works really well with all other nut milks — homemade or store-bought — so I’m not exactly sure why this blend didn’t work. I tried it multiple times with no luck, which is disappointing because one of the main notes was that it could be with a steamer wand!

    • Dana @ Minimalist Baker says

      Hmm, how strange! Did you use 3 cups water or 4? We used 3 cups and it steamed well. However, perhaps next time you could add 4 cups water so the fat content is slightly lower.

    • Sainath says

      I had the exact same issue as well. Steam wand just made the most horrible sound with this milk. I didn’t follow the recipe exactly as is, changes I made is put 1/4 cup extra oats and used a tsp of canola oil instead of coconut (also used 4 cups of water). One of those changes could be the problem.

      It did not froth like usual and ended up with lot of bubbles (compared to store bought oat milk). Examining the texture it did seem a bit too thick, so planning to try this again after diluting it a bit. (And also reducing cashews as I didn’t really enjoy that flavor)

      On a separate note, I made a simple banana smoothie with this and it tasted delicious. Just gotta figure out how to steam it properly for latte.

      • Dana @ Minimalist Baker says

        Thanks for sharing, Sainath! You can always dilute with 1 more cup of water for easier frothing. I prefer it that way.

  94. Jess Soares says

    Any tips on getting pulp free milk? I strained this twice through my nut milk bag, but there is still a powdery residue left in the milk. It tastes divine though :)

    • Dana @ Minimalist Baker says

      Hmm, what kind of nut milk bag are you using? A little sediment is normal. But there shouldn’t be powdery residue…

  95. Tina Sotis says

    I just made this! I’m on a mission to eliminate plastic packaging from my food and personal care items and, being vegan, was unable to find any sort of milk substitute that didn’t come in a plastic bottle or a plastic coated carton. This was the perfect solution!

    I made my first batch using only oats, but it tasted just like oatmeal. I didn’t use the date you suggested, though AND turned out I used 4 times the amount of oatmeal called for. So that mystery is solved.

    Anyway, I saw THIS recipe and gave it a whirl. Voila! Gorgeous! And here’s an extra bonus! I was going to compost the leftover squeezed-out oatmeal/coconut/cashew mush, but then I thought – why not heat it up in a pan with some of the milk I just made and add berries? Breakfast! So now I have a week’s worth of oat/cashew/coconut milk and got a free, unexpected and nutritious breakfast in the bargain!
    Thank you so much for this recipe! I’ll be coming back for more!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Tina. We love your breakfast idea!! 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

  96. Sam says

    So I recently just learned that oat milk contains inflammatory oils :( I am trying to make some at home but is there anything at all you can sub for coconut? I just don’t want the taste of coconut, I prefer how neutral oat milk/ other nut milks taste over coconut milk. Maybe even adding avocado/olive oil to replace the rapeseed or sunflower oil that brands are using to make their “barista blend”?

  97. Chris says

    Thanks for the recipe and congratulations on the discovery! I’ve been agonizing over making frothable oat milk for months now. My most successful attempt so far has been to add some cold-pressed avocado oil with chia seeds (for emulsification, but it still separates very readily…) and filtering only by stirring gently in a fine metal mesh strainer, twice (I haven’t done a side-by-side comparison of the milk I’ve made by squeezing in a nut milk bag with the milk I’ve made by only stirring in the strainer, but I find that applying as little pressure as possible helps avoid sliminess–but maybe something else in your recipe mitigates that!).

    One question: have you been able to see if this milk also froths well with an espresso machine steam wand in addition to the stirring frother shown in the video? Thank you!

  98. Marissa says

    Just made some this morning and the flavor is amazing! Used all of the same ingredients and measurements and it didn’t froth up in my frother. Was totally expecting less frothyness, but not none. Did I do something wrong?

    • Dana @ Minimalist Baker says

      That’s interesting! Perhaps it froths better after it’s been chilled? Did you use it straight away or refrigerate?

      It definitely froths up well for us when using a milk frother or our Breville Milk Cafe. What type of frother did you use?

      • Marissa says

        Upon further testing, I think I figured it out! The first time I tried it, I frothed it with my brevile and I don’t think it foamed as well because it was fresh. If I make it the day before I plan on using it, it froths much better the next day. Great recipe Dana, thank you!

      • Kim says

        I will definitely try this recipe, but first, I need to buy a new frother! I was interested in the Breville one you use. I’m trying to find an automatic frother that isn’t lined with plastic or non-stick coating that can froth 1 serving of milk (for a latte). Does this seem to be the case for you?

        I might also buy a cheaper stainless steel handheld frother, but I like the idea of a machine taking care of the milk for me since I switched to a stovetop coffee/espresso maker to reduce the waste of Nespresso pods!

        Thank you for all of your wonderful recipes and videos! I’m such a fan!

        • Dana @ Minimalist Baker says

          The Breville one seems best for your needs. OR just buy a Nutribullet RX which can blend hot liquids. The only thing is, that wouldn’t be a heat + froth option.

  99. Melissa Arostegui says

    I was drawn to the recipe for the the “oil free oatly” as I also think it cannot be good to drink processed oil in my coffee every morning (even read rapeseed oil depletes magnesium…as processed foods do)

    Anyways its a great recipe and easy recipe for a creamy milk. I did though have to strain it twice but that could be because I do not have much practice with cheeseclothes.

    As much as I enjoyed the creamy milk I did not particularly like it in coffeee…still has that grainy-ness and a hint of sour that nut milks have which oatly doesnt and its why I enjoy it. I will try with another type of coconut flake though and give it another try as I used small ones which might have affected the taste.

    As for the pulp I spread it on the toast I had with my latte :) wonderful ricotta-like.

    • Dana @ Minimalist Baker says

      So, I wonder if the cheesecloth was the issue. Although it seems fine, it actually lets through a lot more sediment than say a nut milk bag or clean t-shirt would. Maybe try that next time!

    • Dana @ Minimalist Baker says

      Hmm, we haven’t tried making this into condensed milk. I wouldn’t guess any blend containing oats would play well to that (because of the starch / potential stickiness when cooked down). But if you try it let us know! We suspect it would be good, however, when adding to cooked or overnight oats!

  100. Lena says

    I will definitely try this! I am focused on going zero waste and my biggest issue has been oat milk. I have made my own several times but I always find it doesn’t taste anything like my oat dream (that I’m really fussy about) and I can’t eat/drink it. So this recipe looks like it could be the ticket and all of the ingredients are available at the zero waste store!

  101. Maggy says

    A regulator oat or almond milk can be made in a juicer. Do you know how this could be made in a juicer? I don’t have the net to strain the milk, thus the juicer question.

    • Dana @ Minimalist Baker says

      Depending on the juicer, yes it’s totally possible (follow the instruction manual). Just be sure to run the final product through a fine mesh strainer or nut milk bag to catch any sediment. But in my opinion it’s much easier to make in a blender (which is faster to assemble, use, and clean).

  102. Trina says

    Made this for a friend who enjoys cream in her tea. The flavor of this is wonderful. Thank you for showing us how to make wonderful vegan options.

  103. Melanie Wilson says

    Just had my first coffee, very impressed but I can’t deal with cup measurements ?
    800ml of water, 100g cashews, 35g of coconut and 20g rolled oats is this about right? I think UK cup sizes are slightly different to US sizes so would like to get measurements as near as possible as I don’t think I got the perfect outcome I could have as nice as it was. Thank you

    • Dana @ Minimalist Baker says

      Hi Melanie! Were you able to toggle back and forth between standard and metric? We have that tool available just above the ingredients. Let us know if you have trouble utilizing it!

  104. Vaida says

    Made mine using shredded coconut and it’s great! Wasn’t expecting it to be quite so coconut-y but I’m not mad! Actually really love how creamy it is! Used it to make hot ? and it’s ?

  105. Heather says

    Could this be made using a juicer instead of blending it? I’ve made nut milks before in my juicer by soaking the nuts (almonds) and then pouring them with the water through my juicer, I wonder if this could work the same?

  106. Ruthie says

    Hi, if you don’t have that frother/ a bit pricey I must add; any suggestions as to best method of heating milk ? I just made it & it is very nice as a nut milk in my java. Grazie

  107. Lindsey says

    I am so excited to have this recipe. Oatly is always sold out where I live. When I made this and added o my french press coffee it still had that slightly sour taste which accompanies standard almond or coconut milks in coffee. Any ideas? Thanks Dana!

    • Dana @ Minimalist Baker says

      That’s odd! I’m not sure. I’d first check the freshness of your ingredients to ensure nothing is off. And also use filtered water to ensure the taste isn’t affected there. Otherwise, including the date should add sweetness that will offset any lingering acidity.

    • thatgirl says

      This could be because of the relative acidity of French Press coffee–the grounds spend more time in water than drip or espresso. Perhaps try plunging your coffee earlier to QC the taste of that, first.

  108. Sam Vander Wielen says

    This was so good! I realized (only after starting the process) that I ran out of rolled oats ? so I just upped the cashews to 1 cup instead. I also used maple syrup instead of dates (as suggested) since that’s what I had on hand. It turned out great! Thanks so much for this great alternative ❤️

  109. Diane says

    CASHEW COCONUT OAT MILK
    I am wondering if you know of any recipes to use the pulp from either the cashews, the coconut, or the oatmeal.
    I would appreciate any ideas.

  110. Carolyn says

    The milk is delicious and creamy! I omitted the date since I prefer unsweetened, and added a teaspoon of powdered sunflower lecithin (probably didn’t need it) to avoid separation. I am enjoying it now with a cup of cold brew. Thank you minimalist baker!!!

  111. Katie Steel says

    Such a great recipe, made lovely milk. Are there any suggestions on what to do with the left over pulp? Seems such a waste to throw it away. Thank you

    • Dana @ Minimalist Baker says

      Thanks, Katie! You can scan the earlier comments for some ideas (e.g. freezing in ice cubes to add to smoothies, dehydrating, etc.)

  112. Mm says

    I love this milk blend, made without the date, but it didn’t keep a froth on first try, which isn’t that important to me.
    Will keep trying, but it is delicious! Thank you!

    • Dana @ Minimalist Baker says

      Yay! Thanks for sharing!! For frothing I think it works best with either the Breville Milk Cafe, an expresso machine milk wand, or a handheld frother. It won’t froth as well with a whisk / saucepan.

  113. Gina Eggers says

    Very easy and delicious. Used raw cashew nut pieces from nuts.com. Saves money since you don’t need whole cashews. I added some vanilla and it’s great for coffee.

  114. Toni says

    I have been following you for a few years now and I love your blog and Instagram and recipes.
    I am wondering if you have an opinion or have done a review on the best small blender ( ninja , nutribullet etc.) I have a vitamix but am considering also getting a smaller one for making lattes
    Any recommendations?
    Thank you!

  115. Shelley says

    This tastes and works marvellously!! I couldn’t find a non dairy ‘milk’ that would froth for my morning espresso coffee. This blend is creamy and so slightly sweet, it’s perfect! Thank you!!

  116. Kristen says

    This is so rich and creamy, and made a great base for overnight yogurt with a probiotic overnight and some chia seeds this morning!
    Thank you!

  117. Julia says

    Hi Dana, if I have a coconut allergy – could I just substitute with more cashews? Thanks so much! Excited to try this as Oatly Barista isn’t available near me!!

  118. Tiffany Brooks says

    I used my pantry steel cut oats and put it trogh this mesh piece on my food processor then a sieve to get a vey smooth liquid…tried it neat and cold, found it slightly sweet but definitely not slimy or chalky so thats definitely a big thumbs up. Final test, I added some to my neglected and somewhat stewed tea that i had forgotten (whilst making this recipe) and it was absolutely fine. Good to break free of all those tetra packs?

  119. Maria says

    Hello Dana, I am subscribed to your newsletter cause I just love your recipes, but with this one you just made my life!! :) I am in love with the Oatly milk and now I have healthiest solution. Thank you for that. Hugs!

  120. Christine meadows says

    Just made the milk and taste tested with barrista, found it a little too sweet so will try sgain without the dates and maybe less coconut. In my barley cup this evening its really good. Thanks for this as i’ve been trying for a while to make a nice oatmilk.

    • Dana @ Minimalist Baker says

      Lovely! Yeah, I’d suggest leaving out the date as well as using slightly more cashews and slightly less coconut next time to reduce sweetness :D

  121. Shelly Niemeyer says

    Pretty tasty! Just made it this morning and poured it into my oatmeal. Easy peasy!
    Also, did I just make cashew cheese?

    • Dana @ Minimalist Baker says

      We wouldn’t recommend it – they may be slimier than regular rolled oats? But if you try it let us know!

  122. Mandy says

    This recipe came at the perfect time. I’m tired of driving to a specific store to purchase Oatly. It was quick to make, and is super delicious! Thank you so much for solving a serious problem for me! <3

    • Dana @ Minimalist Baker says

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

  123. MK says

    This is a great recipe! Followed the recipe as written and I got creamy, smooth, non-slimy milk! Made myself a pumpkin spice latte with it this morning and was thrilled at how it turned out. Thanks MB for another great recipe! :)

  124. Jennifer Tanner says

    Wow. I made this exactly as is, and it is absolutely delicious. It mixed perfectly well with my coffee and gave it the perfect amount of sweetness. I love that I will no longer have to drop $6 for a carton of Oatly anymore!! Thank you for yet another slam dunk recipe, Dana!

  125. Ann bonner says

    I made this recipe without the dates. Well done Minimalist Baker. I wanted it for tea and it did not curdle. It is still a little sweet in tea for my taste but I can sense it will be sensational in coffee but I only have one coffee each day so tomorrow to try it. I wonder how I could make this milk less sweet.

    • Dana @ Minimalist Baker says

      Hi there! I think you could omit use a little more cashew and a little less coconut, as coconut tends to be sweet. Hope that helps!

  126. Tara says

    Hi there. How important do you reckon it is to use rolled (vs porridge) oats and dessicated (vs flaked) coconut? Because I gave it a whirl using what I had in my store cupboard … and when I warmed it on the stove, not only did it most definitely not foam, when I added it to my coffee I got the same separated cloudy mess I get with all my other homemade milks. Help!

    • Dana @ Minimalist Baker says

      Using flaked or desiccated coconut is fine. However, using porridge oats can cause sliminess, as we discovered when testing with steel cut oats. Hope that helps!

  127. Caroline says

    Great taste, just the happiness of having made such fresh nutmilk is a joy. Used 1 tsp of Cocunut nectar instead of medjool date. Yummie!!

  128. Andrea says

    Hi Dana,
    I have just tried this recipe and it tastes amazing. I added more water to make if more milk but, I think that I will try it creamy as it is when using for coffee or tea. Well I love all your recipes and I am so glad that I found your website. I have bought one of your cook books but, every time I cook I use the online recipes.

    Thank you
    Andrea

  129. Susan Na says

    Omg omg Omg! I can’t wait to make this and try it with my daily matcha! Looks like another perfect recipe. Thanks Dana!

  130. Jennifer says

    Why would you not want to drink oil every day? Cardiologists suggest consuming as much olive oil as possible after a heart attack.

  131. Michelle says

    I have been looking for this milk! Thank you. Can I pls ask if you have any ideas on how to use the leftover pulp? Irbest to discard ?
    Thanks

  132. Ania says

    I don’t have a nut bag but my juicer has an attachment to make but milk. Do you think the process and measurements would be similar?

  133. Lawrence Heath says

    I like that this recipe uses gluten free Oats. My wife makes almond milk regularly but I will give this recipe a try. It looks very creamy from your photos.

  134. Anne-Lise says

    Yes! This recipe is spot-on!
    I’m a barista and at work, we’ve been trying to develop a recipe for home-made vegan milk that we could use at the store and try to cut the tetrapak waste a little. The oat milk recipes we’ve tried so far have been dissaponting.
    This blend of milk is very promising. It steams beautifully (the sound is going to be screechy and scary at first, but you can build microfoam. Also I recommend sitting the milk for half a minute before using it. Try tapping the jug on the counter to make the giant bubbles disappear). We’ll probably tweak a few elements to suit our taste but overall, great recipe!

    • Sven says

      Anne-lise keep us updated! I have been trying several different variations to get a better microfoam with my Rocket Classic home espresso machine. The screech factor is really bad for this milk, but I have found that spending more tome incorporating air helps out, having some luck doing 2/3 time frothing with the paper-tearing air method and last 1/3 time w/ a fully submerged steam wand and good milk vortex. I still have not found a mix that produces enough micro-foam for latte art. Let me know if you get it dialed and I will do the same!

  135. Kristin says

    Great flavor and definitely thick! I made it without the date to be able to sweeten beverages as I go. It frothed up well with my little electric frother but I did notice it seemed to separate? Like the thickest part of it ended up at the bottom of my tea. Any thoughts on how to prevent this? Thanks for a great recipe!

    • Dana @ Minimalist Baker says

      Interesting! We haven’t tried adding it to brewed tea, only as a base for tea lattes, and we never experienced separation. Making sure to shake well before pouring should help!

  136. Kristy says

    Sounds delicious!
    Any ideas for what the resulting pulp could be used for? Maybe cookies, truffles or something? It would be great to be able to add it to something to cut down on waste. Any suggestions welcome! :)

    • Support @ Minimalist Baker says

      This pulp would be best used frozen and added to smoothies, in my opinion. Otherwise, you could try dehydrating it, similar to this method!

  137. Susan says

    Wow, so rich and creamy! I used 2 tsp of maple syrup instead of dates and it’s yummy! I can’t wait to try it in my coffee in the morning!

  138. Shari says

    Hi! I was unaware that Oatly had oil in it. Are we talking large quantities of oil? I am suddenly grossed out by Oatly and I normally LOVE IT. Thanks!

      • Raniia Nugroho says

        Ever since I saw your post about how Oatly barista has oil to help it heat and froth, I’ve been experimenting with recipes (while waiting for this follow up post!) My current go to :
        1/2 c almonds
        1/4 c cashews
        1/4 c macadamia
        1/4 c oats
        1 pitted date
        Salt
        3 cups water
        Super creamy. I love it! I’m definitely going to try this recipe tonight.

  139. Raquel Alvarez says

    that looks amazing, I will try it for me and my kids. my husband is allergic to cashews. is there another nut we can use in its place?

  140. Ann Bonner says

    I am desperate for a plant milk to have in very strong Yorkshire tea. I am missing my tea since I went plant based. I will try your recipe tomorrow and thank you. But please can you make something that is ok for tea?

  141. Jazmin says

    Hello! The recipe looks fabulous! I have just one question, does it heat well (like Oatly batista)? All homemade oat milks I’ve made have turned slimy or thickened up like oatmeal when heated.

    • Dana @ Minimalist Baker says

      YES. We created it specifically to heat well! It froths and foams beautifully in our experience! Especially if you only add 3 cups water vs 4!

  142. Mayuri Naidoo says

    Hi Dana, Thank you for another amazing vegan recipe. I am definitely going to try it. I have one question, my homemade dairy free milks tend to separate in hot tea, regardless of whether I heat the milk first. How does this milk fare? Thank you again! ? Big hug from South Africa.

    • Dana @ Minimalist Baker says

      This one seems to do well! I think because it’s so rich and creamy. But let us know how it goes for you!

  143. Natalie L says

    Hi! Do you have any ideas on how to use the pulp? I’ve lived your previous applications of the almond milk pulp :)

  144. Hannah says

    THANK YOU!!! This looks awesome. Do you think the recipe could still be successful (for heating, foaming, etc.) if I doubled the oats and reduced the cashews/coconut a little?

    • Dana @ Minimalist Baker says

      I haven’t tried it that way. But if you do, let us know how it goes. I think this ratio is perfect because it doesn’t get slimy, it’s thick and creamy, and the flavor is just right.

  145. Johanna says

    Hi! Looking forward to try this one as always! You say you don’t want to drink oil, yet this recipe contains three times more fat than Oatly’s barista milk. Do you make a difference and why to added rapeseed oil compared to the oil the cashews naturally contain? Just curios. Thank you

    • Dana @ Minimalist Baker says

      Fat in its whole food form is different than a processed oil. I would much rather eat cashews and coconuts than rapeseed oil.

  146. Jinnie says

    I can’t wait to try that recipe.
    I was wondering if you have a recipe to use the pulp? I don’t want to waste that ?
    Thank you.

  147. Patricia says

    One reason I have not yet jumped on the homemade milk bandwagon is the apparent wastefulness of the process. Do you have suggestions for what to do with the pulp?