Oat Milk Recipe By Tasty Food

OAT MILK

Steps:

• Add all ingredients to a large clean bowl and soak over night covered with a cloth.
• Use a blender or stick blender to whiz the ingredients thoroughly (about 2 minutes).
• Strain the milk through a fine sieve or muslin cloth into a bowl.
• Store in a clean glass jar in the fridge.
• Will keep for several days.
• You can add cinnamon, vanilla, honey, etc. to sweeten it up and give more flavor or leave plain to use for cooking.
• Enjoy!

HOMEMADE OAT MILK

Steps:

• (To cook steel cut or thick rolled oats, bring 1 cup of water to a boil in a small sauce pan, add 1/2 cup of oats and turn the heat down to med/low, they just want to gently simmer for about 10 minutes. Give it a stir to check to see if the oats have absorbed all of the water.).
• Bring 5 cups of water to a boil.
• As you are waiting for the water to boil, add the rest of the ingredients to a blender. As soon as your water is boiling add 3-4 cups to the blender. Be sure that there is room left in the top of the blender and that the lid fits securely or you could risk splashing yourself with hot water when you flip the switch.
• Turn your blender on low and increase to high speed, blending for about 20 seconds or so. Check the consistency, add more water as necessary to achieve the desired thickness. The mixture will thicken a little as it cools off and eventually chills.

HOMEMADE OAT MILK

Steps:

• Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.
• Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.

OAT MILK FETTUCCINE RECIPE BY TASTY

Steps:

• Melt the olive oil and butter together in a large pan over medium heat. Add the flour and toast, stirring frequently, until golden, 1-2 minutes.
• Add the vegetable stock, oat milk, garlic powder, nutritional yeast, salt, and pepper. Bring to a boil.
• Once the sauce is boiling, add the fettuccine. Stir to combine, then cook until the pasta is al dente, 10-12 minutes.
• Reduce the heat to low, cover, and simmer until the sauce is thickened, about 10 minutes more.
• Divide the pasta between serving bowls and top with the parsley and red pepper flakes.
• Enjoy!

OAT MILK RECIPE BY TASTY

Steps:

• Place the rolled oats in a blender.
• Add salt to taste. For sweetness, add the vanilla extract and/or the pitted dates, if you'd like.
• Add the water and blend on high for 1 minute.
• Double strain the liquid into a medium-sized container using a cheesecloth-lined strainer.
• Serve immediately or refrigerate in a sealed container for up to 3 days.
• Enjoy!