15-Minute Oat Milk Coffee Creamer

A glass cup of iced coffee with oat creamer being poured into the coffee. The glass cup is on a wooden cutting board with a creamy backdrop. There is a bowl of oats beside the glass of iced coffee.

15-Minute Oat Milk Coffee Creamer

15-Minute Vegan Oat Milk Coffee Creamer. Made easy with 4 simple ingredients. This vegan creamer is ultra smooth, silky, and not slimy! Perfect for coffee drinks, teas, and any recipe needing a creamy finish.

Course Breakfast, drink

Cuisine American, North American

Diet Diabetic, Kosher, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings cups

Calories 295kcal

Author Hannah Sunderani

Ingredients

¼ cup cashews
3/4 cup oats
2 cups cold water
1 tbsp coconut oil (or other neutral oil)
1 tbsp agave
Pinch sea salt

Instructions

Soak the cashews in boiling water for 10 minutes. Strain and set aside.
In a high-speed blender add the oats, cashews, cold water, coconut oil, agave and pinch of sea salt. Blend on high for 20 seconds (35 seconds for a standard blender). Be sure not to overblend as the oat creamer can get slimy when heated.
Transfer the oat cream mixture to a nut milk bag over a large mixing bowl (you can also a thin kitchen towel or cheese cloth). Squeeze the bag to strain the milk from the pulp.
Pour the freshly squeezed oat creamer from your bowl back into your blender (this allows for easy transfer into a bottle). Transfer the creamer into an air tight bottle and store in the fridge. Use the oat creamer in coffee, tea or as desired.

Notes

Recipe will keep in the fridge for up to 5 days. It's normal for the milk to separate when chilled in fridge and standing for some time. Simply give it a good shake to recombine.

Nutrition