Oat Milk Cream Recipe – Easy Dairy-Free

You know how you’re always looking for ways to make things a little healthier or just experimenting in the kitchen? Well, I found something seriously amazing – a super creamy oat milk cream recipe.

I know, I know, “oat milk cream” sounds a little weird, but trust me on this. It’s so good! It’s perfect if you’re vegan, have trouble with dairy (like me sometimes.), or just want to cut back on the fat. But honestly, it’s not just for dietary reasons – it’s just *delicious*.

You get all that rich, velvety creaminess you love, but without any of the dairy stuff. So, if you’re open to trying something new, I highly recommend checking it out. You might just be surprised.

Ingredients List

This oat milk cream recipe is simple yet packed with flavor. Here’s what you’ll need:

• 1 cup full-fat oat milk (unsweetened for best results)
• 2 tablespoons coconut oil (or olive oil for a lighter option)
• 1 teaspoon vanilla extract (or almond extract for variety)
• 1 tablespoon maple syrup or agave (optional, for sweetness)
• Pinch of salt (enhances flavor)

For extra richness, add 1 tablespoon of cashew butter or tahini. For a tangy twist, a splash of lemon juice works wonders.

Timing

This oat milk cream recipe takes just 15 minutes to prepare and 2 hours to chill—total time: 2 hours and 15 minutes. That’s 30% faster than traditional whipped cream.

Step-by-Step Instructions

Step 1: Blend the Base

In a high-speed blender, combine oat milk, coconut oil, vanilla, and sweetener. Blend until smooth and frothy. The mixture should thicken slightly due to the oil’s emulsifying properties.

Step 2: Season to Taste

Add a pinch of salt and adjust sweetness if needed. For a savory version, skip the sweetener and add garlic powder or nutritional yeast for a cheesy flavor.

Step 3: Chill for Creaminess

Pour the mixture into a jar and refrigerate for at least 2 hours. This allows the cream to thicken to a perfect consistency. For a whipped texture, blend again before serving.

Nutritional Information

Per 2-tablespoon serving (unsweetened):

• Calories: 35
• Fat: 3g
• Carbs: 2g
• Protein: 0.5g

This oat milk cream recipe is lower in calories than dairy cream and contains no cholesterol, making it a heart-healthy choice.

Healthier Alternatives for Oatmilk Whipping Cream

For a lower-fat version, reduce coconut oil to 1 tablespoon and add 1 tablespoon of silken tofu for creaminess. For a sugar-free option, use stevia or monk fruit sweetener.

Serving Suggestions

Drizzle this oat cream for cooking over pancakes, use it in coffee, or fold into mashed potatoes. It’s also perfect for vegan pasta sauces or as a base for dairy-free ice cream.

Common Mistakes to Avoid

• Skipping the chilling step: Rushing this step results in a thin, watery texture for your whipped oat milk.
• Using low-fat oat milk: Full-fat oat milk ensures a richer, creamier result.
• Over-sweetening: Too much sweetener can overpower the natural flavors.

Storing Tips for the Recipe

Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze in ice cube trays and thaw as needed. Shake well before using.

 

FAQ’s

How To Thicken Oat Milk For Cream?

Making it thicker is actually pretty simple. The main idea is to remove some of the water content. One classic trick is to chill the whole bottle first – get it nice and cold. Then, pour it into a sealed container and freeze it overnight.

It works surprisingly well. You can also line a muffin tin with parchment, freeze the milk in cubes, and then blend just those frozen cubes directly in a regular blender, though the food processor route is smoother. Just remember, you’re concentrating the solids, so it’ll drastically reduce the volume.

Alternatively, you can heat a portion of the oat milk and simmer it gently for 10-15 minutes, optionally adding a tiny bit of salt or a stabilizer like xanthan gum (start with a pinch.)

if you’re aiming for something that won’t separate later. Stevia or a sugar substitute can also help draw out moisture, thickening it slightly. This method takes more active effort but gives you control over the final texture. It’s like a mini-cooking experiment you can do right in your kitchen

 

Can You Whip Oat Milk?

Short answer: sort of. But you need to add items with high fat content such as coconut oil, or use some kind of  stabilizer like xanthan gum.

Can I Make Cream From Oat Milk?

Absolutely! Oat milk doesn’t have to stay watery. With the right techniques – chilling and freezing – you can absolutely transform it into something thick and creamy. It’s not like heavy cream, obviously, but it can definitely pass muster in your morning coffee or tea.

That frozen and blended method makes it incredibly thick and smooth, perfect for drizzling or swirling. The simmering method gives you a noticeable thickening, though it won’t reach the same level of richness as the blended version.

Think of it less like heavy cream and more like a thick, dairy-free half-and-half substitute or a luxurious plant-based cream finish. It’s a great way to use up leftovers and add a little luxury to everyday drinks.

Can Oat Milk Be Used As A Creamer?

Totally. That’s one of my favorite things about oat milk – its adaptability. While it might not offer the same level of creaminess as heavy cream without a little extra effort, it absolutely works as a coffee or tea creamer. The standard stuff is fine, you just get a simple, subtle milk flavor added.

It steams well in espresso machines, mixes smoothly into hot beverages, and doesn’t curdle coffee for most people. If you use the thickened version – the frozen and blended stuff – then you’re really hitting the creamer jackpot. It adds a luxurious texture and thickness that elevates your morning brew.