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Glutenfree, Good food on a budget, Lactose-free, Recipes, Vegan
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Homemade oat cream

Homemade_oatcream_1

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_oatcream_2

Homemade oat cream

You need a nutbag or cheese cloth to make this recipe. You also need a mixer.

Ingredients
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.

Filed under: Glutenfree, Good food on a budget, Lactose-free, Recipes, Vegan

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18 Comments

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  2. Kristen says

    I tried to make this tonight and after 30 minutes of the oats soaking, it became like really thick porridge. I even tried adding more water but it was just a thick porridge that I couldn’t drain through a nut milk bag. I don’t know what happened.

    • Hi Kristen,
      Im so sorry to read your message!
      I hope I can help you further. It’s correct that it should be a very thick porridge after the soaking. Before adding it to the nut milk bag, you should make sure to mix it with a hand blender or any other good mixer very well. It really should be a thick, thick creme! After mixing it a few minutes, add the cream to the nut milk bag and squeeze the liquid. Left in the bag there you should just be a small amount of pulp when ready.

      Hope you will try it again, maybe you didn’t mix it enough before adding to the bag?
      Let me know if you have any further questions or ideas about what went wrong!

      Kind regards,
      Isabel

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  4. Ok! I will consider my self hooked!!! Your my new pusher ;o) Normaly I turn to Oatly when I desperatly need a coffee break… This cream is the s….! Thanks for a great recepe ;o)

    • Hi Eva,
      Well I’m happy to be your personal pusher hihi!
      Great to hear that you like the cream just as much as I do, thanks for letting me know!

      x Isabel

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  8. Maria barnicoat says

    I’m excited to try this. I’m so done with parky and their unethical palm oil additive.

    • Great Maria, I’m sure you will like it. Its such a versatile ingredients, I use in so many recipes I sometimes have to stop myself haha!
      Indeed, I also prefer product without the palm oil and any other unwanted ingredients that companies tend to add to it… Better to make it yourself.
      Hope to see you soon back here!

      Hej, hej
      Isabel

    • Hi Mila,
      I’m sorry I don’t use cups on the blog. I have however my best done for you to find out the measurements for this recipe.
      You need;
      1,2/3 cup of rolled oats
      2,5 cup water
      A good pinch of seasalt
      —————-
      0,14 cup sunflower oil

      I hope you will be able to make the recipe with these guidelines. Good luck!

      Kind regards,
      Isabel

    • admin says

      Hi Nikki,
      You could try to replace it with a very mild olive oil. Coconut oil will harden in the refrigerator and you will loose the creaminess (at least until you heat it up). Good luck!

      Greetings,
      Isabel

  9. Heather says

    I’m just starting to explore using oat milks and creams, and this sounds great! I would love to know what else you use it in!

    • Hi Heather,
      Nice to hear that you are interested in oat milk and creams! It’s so easy and delicious to work with!
      On the blog you can find a mushroom sauce and vegan butter that I made with the oat cream (just search on “oat” in the search area in right column). I’m sure there I will have more recipes soon with it on the blog. Thanks for reminding me :0)

      Good luck with making it!
      Greetings,
      Isabel

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