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

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!

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!

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?

Delicious and so easy!

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!

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!

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.

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!

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!

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.

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.

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!

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…

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

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!

Made this yesterday and today frothed it for my coffee, and it was great!

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!

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!

Turned out perfect! Made it with 4 cups of water.

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!

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).

This is the best homemade milk I’ve ever tried!! Thank you so much for the recipe!

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!

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!

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!

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.

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?

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!

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.

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.

My favorite recipe for milk alternatives! Thank you!

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!

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 ☕️!

5 stars

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

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.

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!

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.

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.

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!!!

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!

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!!!

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.

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!

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

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!