Today I want to share something super cool with you - my sweet friend Heather Nicholds just launched her most recent cookbook, The College Vegan Cookbook. I just LOVE the concept!! I went vegan in college, but that was like a million years ago (OK more like 28) and I didn’t have many resources back then. This book would have been sooo helpful!! Heather knows her stuff, and is just a really awesome person, so how could I not share this with you??
I’m sharing a recipe from her book below - one for “Easy Oat Milk.” My daughter and I have been on an oat milk kick lately (have you tried it? sooo good!) and it’s really nice to have a recipe to make it at home. Since my daughter has a sweet tooth, we used the maximum number of dates and just a dash of sea salt too, for a pop. Let me know what you think if you try it!
AND if you’d like to win a copy of her book, she’s giving one away! You can win one for yourself or have it shipped to your favorite college kid. To enter, just comment below with what your favorite kind of plant-based milk is.
Contest ends in two weeks on Sunday, March 31st. Winner will be chosen at random. And my apologies to non-U.S. residents, but it’s only available to ship to the U.S.
Easy Oat Milk
Recipe from The College Vegan Cookbook by Heather Nicholds
PREP TIME: 10 MINUTES
MAKES 3 CUPS
It’s easy to make your own nondairy milk if you have a blender. It’s important to strain the mixture after blending to remove the fiber from the oats; otherwise, it will get very chunky over time as it sits. A nut-milk bag is the perfect tool, but a fine-mesh strainer works as well.
1⁄2 cup rolled oats
1 cup boiling water
2 1⁄2 cups cold water
2 to 4 tablespoons sugar or 2 to 4 soft pitted Medjool dates (optional)
1 teaspoon vanilla extract
In a blender, combine the oats and boiling water. Let the mixture sit for 5 minutes.
Add the cold water and dates (if using), and blend on high speed for 1 minute. Using a fine-mesh strainer or nut-milk bag, strain the milk, and discard the leftover oat fiber.
If using the sugar, stir it in after straining, along with the vanilla (if using). The milk will keep in an airtight container in the refrigerator for up to 5 days. Shake before using.
TECHNIQUE TIP: To use a nut-milk bag, put the bag inside a quart-size jar with the edges over and around the lip. Be sure the milk mixture is cooled, then pour it into the bag. Lift the bag and squeeze the liquid into the jar. Discard the pulp left in the bag.