oat milk for everything
this post was submitted on 17 Oct 2024
84 points (95.7% liked)
Ask Lemmy
26549 readers
1465 users here now
A Fediverse community for open-ended, thought provoking questions
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
founded 1 year ago
MODERATORS
Yes
Oat milk. I can make it at home and customize it for 1/10th the price.
It's also near the bottom for CO2 emissions as well.
neat!
Now this I have to try! Could you talk me through how you do this? Just read a quick article on it: you only blend oats and water, then strain it? Would coffee filters be good for straining?
I use a metal strainer.
I had to try out a couple of recipes in order to get one that works well.
My recipe:
Oat Milk:
-
1 cup oats
-
6 cups water (chilled)
-
1 tsp vanilla
- Add all to blender and blend on high for 30-40 seconds
- Strain with strainer 2x
- Add maple syrup for flavoring (and/or honey) 3 tbsp
Keeps for about a week.
Theres some other similar ones like: https://www.loveandlemons.com/oat-milk/ that work out well and may keep for longer (salt).
load more comments
(3 replies)
Oat for most things. Extra creamy.
Almond for a fewthings. Like I prefer almond in a bowl of cereal. Silk has an unsweetened one with extra protein that is my go to.
Depends on what I am using it for. I quite like oat milk in my coffee drinks. I feel like it is nice to have the oaty flavor paired with the coffee taste.
Mountain Dew
I always felt like it tasted like already flat soda
You gotta get it straight from the Mountain cow. It's never quite as good once it's bottled.
load more comments
(1 replies)
Oat for lattes, rice for drinking straight, coconut for smoothies, almond for cereal
Nice call out on rice milk straight. I do think it has a nice subtle sweetness to it the others don't.
Pistachio milk. Normally I can't stand adding anything to my coffee, but pistachio milk is the one exception. The only problem is that it only keeps for a few days so you pretty much have to make it yourself or get it at a restaurant that makes it. Otherwise I like unsweetened almond milk.
I moved to almond milk and greatly enjoy it but when I found out how much water is needed to grow them I decided to try out oak milk - didnt like the unsweatend unflavored version, best I could describe it tasted like the smell of chicken. Really weird, but the sweatened, vanilla oak milk is platable for me.
I found almond milk to be a great substitute a couple of years ago when I was dieting. Particularly the 'unsweetened, vanilla' variety from Almond Breeze.
As an added bonus, it also has a much longer shelf life than regular milk.
For information, almond milk is by far the least environmentally sustainable milk substitute. Almond farming is extremely water-intensive.
Ah damn, and it looks like almonds are grown mostly in California. Adding insult to injury.
California-grown almonds account for 80 per cent of the world’s commercial almond production.
(From https://davidsuzuki.org/living-green/the-best-plant-based-milks-for-the-planet/)
I can't stand the sugary versions of any of them, unsweetened with/without vanilla is all the flavor needed haha
Someone at work bought me macadamia nut milk when I went vegan, it was at Costco for a while, and man that was good. They don't carry it anymore and it's not in regular stores I've seen.
In order: Soy, Coconut, Almond, Macadamia.
Almond uses way too much water to be environmentally sustainable, and macadamia just has a weird after-taste that I don’t like.
Soy has a bit of a bad reputation (unfairly so, due to bad ‘bro science’); but I quite like the taste and it has a pretty low emissions/water footprint comparatively.
Just tried a swig of the soy i bought today. Actually...quite nice,creamy. We shall see if i like it in the morning.
A little phleghmy tho in your mouth after
Oat milk followed by homemade cashew milk. I found coconut milk and almond milk both to be too watery tasting.
Edit: Here is my recipe for nut/seed milk. This works for cashews, sunflower seeds, hemp seeds, and pepitas. I haven't tried it with other nuts or seeds.
- 1/3c nuts or seeds
- 4c water
- Sweetener of choice (I just use 2 Splenda packets but I've also used agave and pitted dates)
- 1/8tsp salt
- 1/8tsp xanthan gum (can be ommitted but it helps the texture IMHO)
- 1/2tsp vanilla (optional)
Blend seeds or nuts with water, salt, and sweetener in a high speed blender. Strain through a nut milk bag. Add xanthan gum and re-blend. Stays good for a week or more.
Pea milk. It has a good taste and I like the consistency. Most other milk alternatives are too watery.
Almond milk is my go to
Chocolate almond milk is basically a glass of dessert.
Unsweetened almond milk, unsweetened oat milk is second
You're not going to get carb free, but low sugar.
Oat milk in coffee is delightful. I find almond milk a bit too "non-present" I can't think of a better word
I use rice milk in my cereal. Nice and sweet. Not too fatty.
Unsweetened almond milk, then oat milk, then coconut. Last resort is soy because I can ALWAYS taste some sort of soy-ness flavor, the same way I can taste a hint of coconut with coconut milk, and that soy taste is just weird.
Water
Specifically: Califia Farms Toasted Coconut - Coconut Almondmilk Blend. This is the closest I have found since I started watching my carbs/sugar intake 4 years ago.
Unsweetened almond milk mainly due to the low calories compared to other non-dairy milks but not as tasty for sure.
It's been a while, but one time I had almond milk in rooibos tea* and it made it taste like cake. Can't remember proportions or how much extra sugar or sweetener I had in it but knowing me, the amount wasn't "none".
* tea-like infusion. Rooibos and tea are not related plants.
Soy milk is the only non-dairy alternative I've tried that actually tastes good and also still goes with cereal. I've had a few kinds of nut milk, but I don't like the taste or consistency of 'em. Though that isn't to say they taste awful; I just don't want the extreme taste of almonds or cashews when I am wanting milk. Soy milk actually comes pretty close to just regular milk.
I also would like to say this is only for use as a beverage (or for cereal). Trying to use any of these as a substitute for milk in cooking DOES. NOT. WORK. There's a chemical process going on in most recipes that simply doesn't happen with non-dairy alternatives.
Agree about soy. I've tried and liked rice milk on cereal, but it wasn't as good as a milk substitute in hot drinks. Since I prefer not to buy a bunch of different things for both simplicity and storage reasons, I switched everything to soy.
That doesn't mean that the different brands of soy milk are all the same though. Luckily I've found one that works for me.
load more comments
(1 replies)
Rice Milk
Mostly the same as everyone else here, mostly use oat milk or coconut depending on use case, but a while back I was making something that called for pea milk and it cooked up surprisingly well.
Coconut milk is the closest to the real deal, it's creamy, you can make a whipped cream or friggin butter with it easily and it's white AF
view more: next ›