Sometimes you really want a creamy sauce for the dinner, a red wine sauce or perhaps one with mushrooms? But how do you do it if you want to drop the milk products such as sour-, double cream or butter that you normally maybe would add? You make your own homemade oat cream!
In some countries you can buy it almost everywhere (like in Sweden) and in some it’s still difficult to find a good alternative in stores (like here in Netherlands). By making it yourself your not only saving rather a lot of money but also any unnecessary preservatives. A classic win-win, in other words!
The homemade oat cream stays good up for 10-14 days in the fridge. Ideal to have prepared for any occasion in the kitchen.
Part from using the cream to a sauce, I also like to add it to my dairy-free butter and my bread. Very soon you will get more recipes including this oat cream. Woohoo, its so much fun to create in the kitchen!
Let’s get to work!
Homemade oat cream
You need a nutbag or cheese cloth to make this recipe. You also need a mixer.
1,5 dl / 155 gram gluten-free rolled oats
6 dl / 600 gram water
A good pinch of (sea)salt
2 tablespoons / 30 gram of neutral oil (t.e.x sunflower or canola)
How do I do it?
1. Measure the water and pour it in a small saucepan. Let it come to a boil.
2. Add the oats, stir around so that everything is well mixed. Set the pan aside and leave it covered for 30 minutes.
3. Add salt and oil to the pan and pour everything into a blender. Mix until you have a smooth cream.
4. Pour the cream into a nutbag or cheese cloth with a bowl underneath. Squeeze out all fluid. Collect the fluid in the bowl. If you mixed it really well, there will be almost nothing left in your nutbag when ready.
5. Voila! Your cream is ready to be poured over a sterilized (add boiling water to it few times) bottle. It keeps well in the refrigerator for about two weeks.
This recipe is free from gluten, lactose and sugar.