when using oat (or other sibstitute) milks instead of cow milks in baking, do direct substitutions work well? i have never baked with it before, and have honestly never looked into it… i’m starting to hate my ignorance, heh
It works pretty well for most things. The extra creamy oat milk has lower fat and protein than even 2% milk, so it doesn’t work well for things like bechamel sauces or custards that depend on the fats to thicken up. Adding a little butter can make up for it though. I’ve seen quite a few recipes including substitution instructions for oat and nut milk.
I usually drank whole milk. I’ve found I like the Planet Oat extra creamy to be the best. I actually prefer making mac n cheese with it over milk!
when using oat (or other sibstitute) milks instead of cow milks in baking, do direct substitutions work well? i have never baked with it before, and have honestly never looked into it… i’m starting to hate my ignorance, heh
It works pretty well for most things. The extra creamy oat milk has lower fat and protein than even 2% milk, so it doesn’t work well for things like bechamel sauces or custards that depend on the fats to thicken up. Adding a little butter can make up for it though. I’ve seen quite a few recipes including substitution instructions for oat and nut milk.
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