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

followed the receipe exactly except reduce water content by 1 cup since my blender isn’t that big enough. It turned out super thick (which i love) but a tad too coconut-y (tastes like coconut milk more than oat milk will either increase water or reduce coconut next time ) and when I heated it, it curdled and wasn’t drinkable anymore.

Than you, best recipe so far! My coffee tastes delicious with this milk.
Wondering what to do with the leftover pulp though:)

Possibly the best vegan milk I have ever tried!

I’ve made this multiple times using a nut milk bag and it works great for me. The coconut flavour was a bit strong for me so I scaled back on it and now only use a tablespoon coconut plus 1/2 cup oats. Still froths fine. I once forgot to use salt and that seemed to somehow affect the frothing. Thanks for the recipe!

I made this last night and have just made the most delicious flat white I’ve ever tasted…seriously! I was dubious about whether a home made plant milk would foam well or have a good creamy mouth feel in coffee but oh boy, this one hits the mark! I’m never buying tetra packs again!!

I tried different options for straining (tea towel, doubled cheese cloth) but they kept clogging up, even though I scraped the bottom with a spoon. I tried squeezing it, but it became quite messy and still was leaving a lot in the tea towel. I didn’t think the flavor was comparable to Oatley either.

Tried this for the first time and it tasted great! Even better than Oatly in my opinion. Followed exactly except I used coconut chunks instead of flakes as it’s what I have on hand. Thanks for the recipe!

I love this recipe!!! My family gave me an Almond Cow for Christmas, and this was exactly the blend I was looking for to use in my morning tea. I was in a rush and didn’t soak the cashews, but they worked out quite well with warm water in the blender (which did not seem to affect the oats). Will keep using it and maybe follow the directions correctly next time, lol.

I made this per the recipe, except I left out the date & salt.
The flavor was good and it is nice & creamy, but sadly it still separated in my coffee. I was looking for alt milk that does not sperate in my coffee. So my search still continues. I will try it in cold coffee or matcha to see how it does. Thank you for the recipe!

I opened my new Vitamix last night and made this immediately so I could drink it in my latte this morning. I’m so impressed with how delicious this milk is, how much healthier it is than store bought oat milk and how well it froths. It’s so creamy and wonderful, thank you for the recipe!

Hello, thanks for this recipe! I tried it today with the same amount of fresh coconut and completely scraped the sugary ingrédients. It was delicious so I don’t think it’s necessary if you’re already used to having your coffee without sugar:)
As suggested in other comments I mixed the water, coconut and cashew pretty well before adding the oats. I also used really cold tap water (apparently that helps with avoiding the oats getting slimy).
Final remark but most important one for the cappuccino aficionados: it foams! I foamed it up with dedica espresso machine from delonghi. Compared to oatly I’d heat it up a tad less.

I followed this recipe exactly, and it was perfect! So delicious, smooth, and creamy on its own. I first used it in golden milk, heated in the Vitamix for around 6 minutes, and it was perfect! Not slimy, and no chunks. Thank you for this great recipe! I don’t plan on ever buying Oatly again!

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

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

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

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

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

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

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

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

I love this recipe, and it’s so simple! Thanks so much!

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

Loved this recipe. Perfect milk for chai or coffee. My kids loved it too

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

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

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

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

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

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

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

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

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

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

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

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

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

Best. Mylk. Recipe. Ever.

We loved the taste! If you froth it, add extra water – it was a bit thick. It will be perfect for creamer as is.

Made this several times now, great! :)

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

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

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