This Vegan Cream is so useful and versatile you won’t believe it! It does’t matter how many times I make this recipe, I am always impressed at the texture the oats achieve. Also easy to make, costs a penny and there are no actual cooking skills involved.
A better alternative even for non-Vegans, dare I say.
Ingredients for Vegan Cream Cream
Think of this as the recipe of an ingredient. Which is why I leave out any sugar or salt.
Is going to be the base for sweet or savory recipes; can be heated or used cold, won’t have any overpowering flavors and can be diluted or thickened. An ingredient indeed.
It is also the fastest way I have ever tried.
🌶Rolled oats: I use gluten-free. As for the size I only go for the rolled as the “thickening” is a lot faster and more powerful if I grind them fresh. I have used to make with steel-cut and even instant once, but this recipe is still the thickest in the faster way.
🌶Water : the amount on the recipe is all I use, including for soaking. However, if you need a bit more or less do not stress over it. Learn how to look for your preferred consistency and you will be fine.
My cream, as you can see in the gallery bellow, I leave more to the thick side . As I use in many ways that require adding other liquids (salad dressing for example) and I want it to remain creamy after mixing.
🌶Oil: yes, it is necessary. I avoid whenever possible, but here we need as an emulsifying agent. The final product would be different without it, as the water would react differently with the water.
What you can do here is to use an oil with very light taste, that doesn’t solidify when refrigerated (coconut oil won’t work here).
Other than coconut oil the only other restriction would be palm oil (great deforestation alert🚫).
As for the rest I have used organic canola, olive, grape seed and didn’t have problems using for both sweet and savory. The cream didn’t feel oily either with any of the oils I’ve used.
How to Make Oat Cream
🌶Prepping: grind the oats for about 20 seconds. They should look more or less like the steel-cut bought in store. Place in a bowl and add 2/3 of the water, warm to hot. Don’t boil the water or it will be harder to mix it with the oats. Let it rest out of the fridge for 30 minutes (not over 2 hours).
🌶Mixing: pour the cream into a blender, add the oil and mix for about 3-4 minutes; until very smooth and without visible pieces of oats. If you are not sure of the consistency you want it yet, pour the water slowly and mix for 30 seconds to check if it looks too thick.
🌶Draining: cover a bowl with a thin cloth(something restraining but almost see-through) or use a nut milk bag, to squeeze the ready oat cream out.
How and Where to use your Oat Cream?
🌶On coffee or tea
🌶Sauces and soups (I have substituted the arrowroot flour and plant milk of this soup recipe from Cottercrunch.com with our Vegan Cream, delicious results!)
🌶Salad dressings (we have a creamy Vegan Pasta Salad to inspire you)
🌶To change the consistency of porridge
🌶To add to a concentrated cream to make a sauce
🌶Instead of coconut milk in savory dishes
🌶Stroganoff (check our very own recipe for Vegan Mushroom Stroganoff)
Vegan Cream 🌶 Vegan + Gluten-Free+FastCourse: Sides and Basics, Creams and SpreadsCuisine: Vegan, Plant-BasedDifficulty: Easy
The fastest, easiest and cheapest oat cream.
Versatile and with an impressive texture.🌶
1 1/2 cups rolled oats
6 cups hot water
1 1/2 tablespoon vegetable oil
- Heat the 6 cups of water, don’t let it boil. Grind all the oats until they are similar in size to the steel-cut ones.
Cover the oats with the water slowly and mix well with a spoon. Let it rest for 30 minutes to 2 hours, out of the fridge.
- Pour the hydrated oats and the oil in the blender and mix for about 3 minutes; until you can’t see little pieces of oats. A hand mixer should take you a couple of minutes longer.
- Drain the cream with a cloth and preserve it closed in the fridge for up to 10 days.
- Oil: using no more than the 1 1/2 spoon indicated here you can use olive oil and your cream will be fine for sweets and savory dishes.
- Cloth: if you don’t have the nut milk bag, make sure to get something not too thick, go for a bit of transparency. I don’t recommend the sieve if you want to avoid a stronger oat taste in the cream. I have used a cotton one for this recipe, the one pictured.
- Draining: better to drain into a bowl larger than your fists, or you risk some serious mess as you turn the cloth.
- Preserving: it can be kept in fridge for up to 10 days and in the freezer I have kept for 2 weeks and the cream had not changed at all.