I wanted to work with oat cream to find another way to thicken sauces, dips and other dressings, in addition to full meals often made with coconut milk (which we no longer consume). Oat cream is one great tool to have in your arsenal of an oil free and reduced fat lifestyle. I also enjoy milk in my tea from time to time, and would love to enjoy a creamer instead of our regular oat milk that is a lot thinner in consistency. However, most creamers on the market include oil and other processed ingredients. I knew I had to try making my own.
However, most recipes I found for this included oil to emulsify the oat cream. I simply drop the oil, and haven’t had problems with shaking the oat cream or stirring it to recombine when I use it. Really easy to do! So I’ve stuck with this recipe so far, and thought I’d share it with you.
And another great pro of DIY? This oat cream costs so little to make (less than a dollar for several bottles worth of creamer!) And all you do is add two ingredients together, blend and strain.
Oil-free Oat Cream
- Rinse the oats.
- Add the oats to a high powered blender with the water and optional pinch of salt.
- Blend for 25 seconds at high until smooth.
- Pour/strain through a fine mesh strainer, towel, or nutmilk bag into a container and refrigerate.
Alternatives, notes, and adjustments
This is super thick, especially if you use a mesh strainer. You can always hand mix in more water using a whisk if this is too thick for you. I do recommend using a nut milk bag to strain if you can.
You may want to make this a sweetened creamer. To do so, add maple syrup or dates to the blender (to taste) to make your cream slightly sweet.
We will be adding future recipes that use this ingredient for savory applications. Subscribe to our newsletter for notifications of our new recipes!
If you find that your oat cream is slimy, here are some things to try:
- Adjust the length of blending (longer is of higher risk for slime).
- Use a nutmilk bag instead of a fine mesh strainer.
- Soak the oats in water with some digestive enzymes first.
To make a gluten free version of this recipe, simply make sure that you use certified gluten free oats.
- Pad Thai Protein Salad recipe from The Plant-Based Cookbook + Book Review and Giveaway! - December 9, 2020
- Lemon ginger bowl sauce with miso recipe (Oil free, no added sodium) - November 30, 2020
- New vegan bacon at Whole Foods Market – 300 store roll-out - November 15, 2020