Looking for that extra creaminess in your next pasta sauce or penne alfredo?

It all comes down to the right texture - and regular plant-based milk simply doesn’t do the trick.

In traditional cooking, you would use cream to make sauce thicker and richer, giving them an added flavor bonus!

But in plant-based cooking… there are little to no good alternatives in the supermarket (yet)!

That’s why we have good news for you!

 

In today’s recipe, you will learn how to make your own plant-based cream from oat milk.

Yes, you heard that right - all you need is simple plain oat milk that you can pretty much find in any supermarket nowadays.

And what’s even better: you can use this recipe with any type of plant-based milk!

Why not use hemp milk, soy milk, almond milk, or rice milk instead? It’s all up to you.

So without further ado, let’s jump right in.

Ingredients

¼ cup oat milk (or other plant-based milk) 

2 tsp cornstarch (or another thickener)

¼ cup oat milk (or other plant-based milk)

(optional) 1 pinch of salt

(optional) sugar (or sweetener of any kind)

¾ cup oil (neutral flavor, e.g. canola oil or sunflower seed oil)

Instructions

1. Mix together the first set of milk with the cornstarch and whisk until smooth.
2. On low to medium heat, heat the second set of milk in a saucepan.
3. Once the milk is hot, slowly whisk in the milk and cornstarch mixture and let everything simmer for 1 to 2 minutes.
4. Let it cool down until it is a little warmer than room temperature.
5. If using salt or sugar, add them now.
6. Using a handheld blender, slowly blend in the oil.
7. Let the cream cool to room temperature and place in the fridge in a bottle or closed container until needed.
8. You can keep the oat cream in the fridge for up to 5 days.