Absolutely, you just need to account for missing fat if the recipe calls for a significant quantity. I just toss in some extra vegetable oil to compensate.
By itself, it’s not noticeably different than water. The flavor is subtle enough that anything will overpower it. It lacks (but not entirely) viscosity.
Coconut milk makes a superior gravy texture as long as the gravy is strong enough to hide the coconut. You can make sawmill gravy out of coconut, but you’ll need to add garlic, salt and pepper to hide the coconut.
None of the _____ milks properly work with eggs.
Cashew milk has a great mouthfeel but separates when heated.
All that said:
The plant-based heavy whipping cream you can get from MOM’s Organic Market will absolutely work in sauces, gravies and even whipped cream. but it’s full of stabilizers to make it happen (which i’m find with personally)
That’s kind of what I was thinking. I’ve only had it a couple times though. Real milk thickens up and absorbs the flavors of the other ingredients when it’s heated. Didn’t seem like that would work well with the nut milks but I haven’t tried it so I asked. Others have said it works fine though so idk… maybe I’ll just get some and see what happens.
why bother when oat milk is best milk anyways
The production of oat milk doesn’t involve animal abuse so I’ll never drink it. Yuck!
I just wish it weren’t so expensive…
Peamilk is better imo but nobody stocks it. I imagine something that sounds like “pee milk” is hard to market though to be fair.
never seen any but now im interested in trying it
Ever since I tried pea-based protein powder I’ve come to think that peas don’t make good drinks. Maybe I should reconsider…
Can you cook with oat milk like you can regular milk? Like sub it in for sauces, or gravies, or whatever?
Yep! Usually ratio needs a bit of tweaking for the recipe but it works for things ive tried
Absolutely, you just need to account for missing fat if the recipe calls for a significant quantity. I just toss in some extra vegetable oil to compensate.
By itself, it’s not noticeably different than water. The flavor is subtle enough that anything will overpower it. It lacks (but not entirely) viscosity.
Coconut milk makes a superior gravy texture as long as the gravy is strong enough to hide the coconut. You can make sawmill gravy out of coconut, but you’ll need to add garlic, salt and pepper to hide the coconut.
None of the _____ milks properly work with eggs.
Cashew milk has a great mouthfeel but separates when heated.
All that said:
The plant-based heavy whipping cream you can get from MOM’s Organic Market will absolutely work in sauces, gravies and even whipped cream. but it’s full of stabilizers to make it happen (which i’m find with personally)
That’s kind of what I was thinking. I’ve only had it a couple times though. Real milk thickens up and absorbs the flavors of the other ingredients when it’s heated. Didn’t seem like that would work well with the nut milks but I haven’t tried it so I asked. Others have said it works fine though so idk… maybe I’ll just get some and see what happens.