Oat Milk: Vegan Cooking Guide
Oat milk has become the most popular plant milk in the UK thanks to its creamy body, mild sweetness and excellent foam for coffee. Made from blended oats and water, it bakes beautifully, works in savoury sauces and doesn't split as easily as nut milks. Barista versions have added fat for better frothing.
How to Use Oat Milk
Use 1:1 for dairy milk in most recipes. For béchamel or cream sauces, use the barista version for a richer result. Not ideal for high-heat stir-fries where you need a neutral oil.
Nutrition
Naturally contains beta-glucan fibre; lower in protein than soy milk (1g/100ml) but fortified versions add calcium and vitamins B12 and D.
Chef's Tips
- Homemade oat milk is easy: blend 1 cup rolled oats with 4 cups cold water, then strain through a nut milk bag. Don't over-blend or it goes slimy.
- Avoid heating oat milk too quickly or it will curdle - warm gradually and stir gently.
- For baking, add a teaspoon of apple cider vinegar to oat milk and let stand 5 minutes to make vegan buttermilk.
→ Find the best substitutes for oat milk
Vegan Recipes Using Oat Milk
Learn to cook with oat milk on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients