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.
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.