As far as cooking with it, I mostly just add it to soup. I’ve not tried anything like baking with it, though. I imagine it’d work just as well, though. Usually for baking what you’re really wanting is the dairy fat. And if oak milk is too thin for that, I can vouch for coconut cream.
I’ll have to take a look at coconut cream. If I’m honest though, I’m not much of a baker. I’m going to try it in some soup though. I’ve got a mess of potatoes and it’ll be soup time soonish.
Somebody with a milk allergy, or intolerance turned me on to oat milk.
For me, I like it better and it lasts longer in the fridge.
I haven’t really tried cooking with it yet though.
Works fine for mac and cheese (I made it last week)
As far as cooking with it, I mostly just add it to soup. I’ve not tried anything like baking with it, though. I imagine it’d work just as well, though. Usually for baking what you’re really wanting is the dairy fat. And if oak milk is too thin for that, I can vouch for coconut cream.
I’ll have to take a look at coconut cream. If I’m honest though, I’m not much of a baker. I’m going to try it in some soup though. I’ve got a mess of potatoes and it’ll be soup time soonish.