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

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Pouring homemade creamy oat milk into a mug of matcha

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

Yes? Then this recipe is for you.

What is Oat Milk?

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

How is this recipe different?

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

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

What makes Oatly Barista Milk so Creamy?

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

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

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

Spoiler alert: We cracked the code.

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

What makes this oat milk creamy and frothy?

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

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

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

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

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

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

Flavor Variations

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

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

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

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

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

We hope you LOVE this recipe! It’s:

Quick & easy to make
& SO delicious

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

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

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

Pouring Cashew Oat Coconut Creamer into a glass

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

Creamy, 5-ingredient dairy-free milk made with oats, cashews, and coconut! A delicious, rich blend that mocks Oatly Barista milk, froths beautifully, and pairs well with matcha or coffee!
Author Minimalist Baker
Pouring our homemade Oatly-inspired creamer into a glass
4.52 from 198 votes
Prep Time 40 minutes
Total Time 40 minutes
Servings 7 (1/2-cup servings)
Course Beverage
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


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


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



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

Nutrition (1 of 7 servings)

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

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My Rating:

  1. Alina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alina, sorry to hear that was your experience! With homemade nut milks, you do have to be careful not to overheat them or they will curdle. You’ll want to heat until hot, but not boiling. For less coconut taste, you could also try increasing the ratio of cashews to coconut. Hope that helps!

  2. Milu says

    All great, especially the recipe but rapeseed oil is actually very healthy… it is added to baby food in Europe as it has the best proportion or omega acids… so maybe let’s not confuse people about what is healthy and what is bad for them like “eating oil every day”… actually eating rapeseed oil everyday is very good for you… I was a bit disturbed to read this kind of comment on a page that I respect…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Milu, thanks for the feedback. There is controversy around rapeseed oil, primarily due to chemicals used during processing. Our intention wasn’t to say eating oil every day is unhealthy, but rather that it crowds out room for a diversity of other nutrients in the diet. We’ll take a look at the wording and see if we can improve clarity.

    • Dana Chiu says

      rapeseed and other vegetables oils are very suseptible to being rancid by the time you get them…seed oils are the cause of heart disease. And like she said it’s very heavily processed…

  3. Nadia says

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

  4. Deborah says

    Hello and thank you for all of your hard work in perfecting some of these awesome recipes … real game-changers !
    Blessings to you and your Team

  5. Christina says

    Hello! I need help! I am allergic to coconut and cashews! Do you have substitutes for those that would possibly bring the same tasty results?!! I am praying! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina, we’d suggest almonds and/or macadamia nuts. Hope that helps!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Christina, do you mean the coconut flakes? We’re imagining the almonds replacing the cashews and the macadamia nuts replacing the coconut flakes. Hope that’s more clear!

        • Christina says

          Ok thank you. Here’s another question. :) I’m wondering if I soak for the longest time possible if will make the nut milk even more bland? I don’t care for the kind of chalky taste of the walnut milk. I soaked for 7 hours and it still had quite a bit of that taste… so I’m hoping the longer I soak the less it will taste like that. Thoughts? Experience? Thank you so much.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Christina, we do think soaking longer will cause it to have less flavor.

  6. Ari says

    Recipe is great and thanks for sharing. Love it!

    This review is about the website and the comments section in particular. As much as I love to read the comments here, it’s impossible to do so on my iPhone, because as I scroll, the site thinks i want to reply to a certain comment (whenever I tap and scroll) and opens up the comment editor, which I have to keep canceling repeatedly. Can you please fix this annoying behavior for phone users? Many thanks in advance

    Other than this, I totally enjoy your recipes and have been following them for a different while. Thank you for them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ari, thanks so much for bringing this to our attention and sorry for the hassle! We’ll look into it.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ari, We have been trying to replicate this issue but are having trouble getting it to happen. Is it possible you’re accidentally clicking “reply” on someone else’s comment when scrolling?

        • Robin says

          I also have the same experience regarding the reply / comment box appearing a lot without my intention to do so. And it is annoying. Sorry! It certainly could be because of hitting the reply link in error while scrolling. I do appreciate this site and the efforts behind it so much… including this recipe! That being said, thoughtful positioning of buttons and links is a big part of the user experience on any site.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Thank you for the feedback, Robin! We’ll pass this info along to our web design team!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Robin, we ended up switching the location of the reply button to prevent this issue moving forward. Hope it helps!

  7. Joan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Joan! We’re so glad you enjoy it with some modifications! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, You could maybe try swapping the cashew for hemp seeds? Let us know if you try it!

  8. Jo says

    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!!

  9. Barb Butler says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no, sorry to hear this didn’t work for you, Barb! Did you happen to try straining it through a fine mesh strainer before straining it through cheesecloth? Sometimes we find double cheesecloth is still too thick for straining, too. Thanks for your honest feedback!

  10. Sydney says

    How do you recommend heating it? I heated it on the stove and it is kind of curdled.. maybe I left it too long. It was great in an iced latte but would love to have the option to use it hot too!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sydney! A frother usually works best, but a slow heat on the stove should be okay too. Did you happen to make any modifications to the recipe?

      • Barb Butler says

        Thanks for your prompt reply! I’ll try the fine mesh strainer first, as I did save the thick slurry in the fridge to use in something else.

  11. Jade says

    Hi, thank you for this! I drink plant-based milk multiple times a day for various drinks and I’m always having to buy plant milk. Because of that I was wondering if I could double the recipe in my Vitamix? Would it make a difference?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jade, that should be fine, but just make sure it doesn’t go above the max line and maybe cover the lid with a dish towel in case it splashes around a bit too much. Hope that helps!

  12. Deb says

    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!

  13. Amy Reilly says

    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.

    • Tania says

      I use my Almond Cow as well to make my plant-based milks, and was wondering how to scale back the ingredients since we can’t go past the 1 cup line without a huge mess. What measurements of ingredients did you use in the cow? I’d love to try it, just trying to figure out the different amounts. Thanks 😊

      • Amy Reilly says

        I just used a little less – because I was using shredded coconut it kind of filled in the gaps with the cashews, if that makes sense. I am going to try the metric conversion for 5 servings (provided in the recipe) and see how that goes. I think that might be the answer! I also ran it through twice (when I hadn’t soaked the cashews) and that seemed to help.

    • Patrice Bostwick says

      Hi Amy – I also have an almond cow and am wondering if you had to cut this recipe in half to fit it in the nut basket?

      • Amy Reilly says

        So I did not cut it in half but I just eyeballed a little less for each measurement because once I added the shredded coconut, it kind of filled in the gaps.. I used about 2-1/2 cups of water and ran it through twice – that seemed to help with the coconut.

  14. Izzy says

    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!

      • Shannon says

        Adding a teeny tiny pinch of baking soda will address the curdling issue. Doesn’t affect the taste at all and I’ve been using it for years with non-dairy creamer/milk!

  15. Elena says

    This is pretty good and easy. I added 2 dates. Make sure you use a thin material to strain because I tried a kitchen towel I thought was thin and made a big mess. I like to add to it some honey or spices (e.g. cardamom, cinnamon) for my coffee to the milk when I froth.

    I feel like it’s missing an underlying taste that I can’t quite nail. Maybe more salt? Like it has a slight blandness, despite the amazing creaminess and froth. Any thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing, Elena! An extra pinch of salt, another date and/or maple syrup, and/or vanilla extract could add more flavor. Hope that’s helpful!

      • Gabriel says

        It foams and the texture is nice, but l dont reslly like the coconut taste, it it just there for the sweetness/taste? Can l add more cashew or oat instead? Thanks.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Gabriel, coconut adds sweetness and a thicker texture, but you can definitely sub more cashew or oat.

  16. Olivia says

    I’m not really sure. Maybe it’s just me but it tastes kind of like what I imagine coconut water to taste like? Just like a thin watery coconut taste, not creamy rich and delicious at all (and I like coconut in things it belongs in. Like bounty bars. In milk? Not sure)

    My aunt kind of likes it which is good cos she doesn’t like the sunflower/Palm/whatever oil in most commercial alternative milks, but I was looking forward to enjoying this as part of frozen hot chocolate. Guess I’m looking for an alternative milk recipe since I’m not really a fan. In London I can just buy Plenish which is GF oats, water and salt. I haven’t seen anything like that in South Africa so far. Also tried to cold froth it in the Nespresso machine frothed and it didn’t froth. Maybe it froths better hot.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Olivia! You could possibly try adding more cashews or coconut flakes for a creamier texture?

    • Dee says

      I use my strained out parts to make chia pudding….add a little water since the chia seeds absorb a lot. I mix in some good maple syrup, cinnamon, and 1/2 c chia seeds. Let it sit overnight and then you’ve got breakfast ready to go! Add some fruit, nuts, seeds to your liking. I used 1 TBS coconut oil instead of flakes.

  17. Brittney says

    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!

  18. Marion says

    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.

  19. Dominique says

    Thank you for this. I’ve been switching over to plant milks, but have been concerned about all the additives, added oils, and excessive packaging. I’ve managed without a blender so far – I have an immersion blender, food processor, and Magic Bullet. Can you make this recipe without a blender? Also, can the leftover material from the straining be repurposed?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dominique, a Magic Bullet would work for a smaller batch! You can use the leftover pulp similar to almond pulp – recipes ideas here!

  20. Emily says

    I had to go dairy and soy free for my baby and this milk is delicious! I use it for my daily tea. Wondering if this would be a good substitute for heavy cream in recipes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, we’re so glad you enjoy it! It will work as a heavy cream replacement in some recipes! We’d suggest using less water to make it thicker if using to replace cream. Hope that helps!

  21. Sonya says

    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!

  22. Nicole O'Connor says

    Hi. So I’ve tried this and many other recipes many times with lots of slight changes and my Nespresso electric frother always cooks the oats. A cold froth worked great for the summer but now I want warm froth. Are you using a steam frother or some other method of heating and frothing this “Oatly Barista-like milk?”

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, We’ve used the Breville Milk Cafe and our espresso machine with success. Hope that helps!

      • Sakina says

        I also have breville sage touch barista abd I have been using oatly barista milk for a year now for cappuccino. So this post was like finding my soul mate!!

        I just ordered almond cow maker and wanted to know if I can use same quantity in it or do I need to reduce to fit in? Thank you.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Love it! We don’t have experience with the almond cow so we can’t say for certain about the batch size. Sorry!

  23. Jazlyn says

    This looks amazing! I was just wondering how this might go with sunflower seeds instead of cashews as I am allergic. I’ve read that sunflower seeds can mimic the flavour and creaminess of cashews. What do you think?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jazlyn, we think sunflower seeds would be a little bitter and not as creamy. Could you do almonds? That would be the next best option!

  24. Jenbro says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  25. iris says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  26. Beth M Lewis says

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

  27. Viji Vishwas says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  28. Richard Kelly says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. Flavia says

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

  30. Emily says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Tasch says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Tasch says

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

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

          • Lissa says

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

    • Flavia says

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

    • Natalie says

      I thought this was a great recipe. Definitely some tweaking in the flavor department, but the consistency is what I’ve been looking for. I like to add a half of a vanilla bean and a cinnamon stick to my creamer bottle.
      My only complaint is that mine separates. Not just in the fridge but in my coffee cup as well. I find myself having to stir it multiple times as it begins to settle at the bottom of my cup. I should also note that I am using this in my coffee, not as milk in a latte. Any tips are appreciated! Love your blog!

  31. Alaina says

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

  32. Ariel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  33. Sophie says

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

    • Nik says

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

  34. Eunice says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. Dana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Dana says

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

    • JMWOFSC says

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

  36. Brianna says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  37. Kelsey says

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

  38. CharlotteH says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. Caroline says

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

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  40. Nik says

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

  41. Sana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Sana says

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

  42. Janine M Pearson says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Claire says

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

      • Jessie Cox says

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

        • Claire says

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

          • Jessie Cox says

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

  43. Katie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. Sinead says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  45. MissLillyC says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. Katie Rose says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. JanP says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. Aleia says

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

      • Stefanie says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  49. Lindsay says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Jocelynn Ng says


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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Abbie says

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

  50. Qingyao says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Qingyao says

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

      • Sheena says

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

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  51. ana says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Mallory says

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


      • Ivy says

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

  52. Ikee says

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

    • Kelly says

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

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

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

  53. Carolyn says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  54. Nina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  55. Misty says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  56. Frankie says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  57. Caitlin says

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

  58. *chefs kiss* says

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

  59. Lozza says

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

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

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

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

    • Anne says

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

  60. Liza says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  61. Annie says

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

  62. Fabio says

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

  63. Catherine says

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

  64. Catherine says

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

  65. mason says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  66. Alyssa says

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

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

  67. Cel says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  68. Serena says

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

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

  69. Jackie says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Deshi says

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

  70. Anna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  71. Rudi Pittman says

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

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

    • Sue says

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

  72. Pippa says

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

  73. Annie says

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

    Best. Mylk. Recipe. Ever.

  74. Caryn says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  75. Antje says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  76. Dominika says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  77. Orit says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  78. Angie says

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

  79. Mo says

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

  80. Brittany Oakes says

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

  81. Ella says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  82. Chiara says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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