Oat Cashew Milk + Pulp Cookies

For those of you who love dairy-free milk but peculiar ingredients and Tetra Paks are a deterrent. For those of you who make nutmilk and don't know how to utilize the pulp other than compost. I GOT YOU.


Serving: just under 4 cups

Commitment: 40 minutes total, 5 minutes hands-on


6 cups water, divided (2 cups for soaking, 4 cups for blending)

1 cup raw cashews

2/3 cup raw unsweetened shredded coconut

1/4 cup oats



nutmilk bag or cheese cloth


  1. Heat 2 cups water to soak cashews, very hot but not boiling.

  2. Submerge 1 cup cashews in hot water. Let soak for 30 minutes. Strain cashews and discard water.

  3. To the blender add soaked cashews, remaining 4 cups water, 2/3 cup raw unsweetened shredded coconut, and 1/4 cup oats. (TIP: If you have a high-quality blender, avoid using the most powerful setting as the pulp will be too fine, thus making it hard to separate milk from pulp.)

  4. Strain blended contents through a nut milk bag. (TIP: When straining the milk, use a large pot so you can squeeze with abandon without fear of losing your milk.)

  5. SAVE THE PULP for the pulp cookies (recipe below)


Servings: 6-9 cookies depending on size preference

Commitment: 35 minutes total, 10 minutes hands on


pulp from milk

1 cup raw unsweetened shredded coconut

1/4 cup maple syrup

1/4 cup pecan or walnut pieces

1/4 cup chocolate chips


Silpat or parchment paper


  1. Preheat oven to 350°F / 170°C.

  2. In a large bowl combine by hand leftover milk pulp, 1 cup raw unsweetened shredded coconut, 1/4 cup maple syrup, 1/4 cup nut pieces, 1/4 cup chocolate chips.

  3. Firmly roll into balls and press flat to resemble mini hockey pucks.

  4. Place "pucks" onto silpat/ parchment paper. (TIP: Many cookies can fit onto a single baking sheet as they won't spread.)

  5. Place in oven, middle rack. Bake for 25 minutes.

  6. Remove cookies from oven and allow to cool for 5-10 minutes. (TIP: avoid dunking these cookies as they are on the fragile side.)


Oat + Cashew milk
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