Oatly Oat Cream
Tuesday, June 1, 2010 at 12:15PM
OATLY OAT CREAM
Key points
- · Dairy & Soya free vegetable based cream
- · Long life and can be kept in your cupboard for up to 1 year
- · The texture & consistency of single cream
- · 13 % fat so a healthy alternative
- · Only available in some big supermarkets and health food shops
Taste
Dairy and soya free cream products are few and far between on the UK allergy market. In fact, I would go as far to say that I don’t know of any other lactose and soya free cream currently available to buy, which makes it all the better that Oatly Oat Cream happens to be one of the most delicious products around. Made from pure oats and a number of vegetable based ingredients, Oatly Cream is a seriously delicious alternative to its dairy or soy based counterpart. Smooth and creamy, there is nothing oily about its texture; instead it has a voluptuous density which makes it ideal for pouring over puddings or using in sauces. The flavour is slightly sweeter than ‘usual’ but in no way cloying and it leaves a rather delicious and very slight, vanilla aftertaste which lends itself to sweet dishes but is subtle enough that you can use it in savoury cooking. Friends and family have all said that is very difficult to detect anything unusual in its flavour and that, the majority of the time, they would prefer the Oat Cream to the real thing. Praise indeed.
Texture
Oat Cream has a creamy, smooth texture which is very close to that of single (or pouring) cream. I think part of its success is down to the oats as they lend it a creamy, rounded texture that it might otherwise lack. If decanted in to a bowl and kept chilled in the fridge the Oat Cream will solidify slightly (without losing any colour or appeal in appearance) and take on the texture of heavy double cream – a quality that can work to your advantage when making allergy friendly puddings. Like ‘real’ single cream you cannot whip Oatly Oat Cream, it will only froth a little but never thicken up.
Cookability
Oat cream is an incredibly versatile and useful product to have in your cupboard – another of its plus points is its long life. More often than not I like to chill it before serving and then use it to accompany puddings such as bakewell tart or rhubarb crumble. Due to its delicious flavour you can feel confident in using it simply poured over freshly sliced fruit. It also is very successful when cooked with and is ideal for adding to sauces, using as a base to baked dishes or as a marinade for roasting meats. Oat Cream reacts very much like single cream when heated, and so when the heat is very high the cream will split but if cooked with in the appropriate way Oat Cream is a priceless commodity in the kitchen. For a few recipe ideas here are a few of my own using Oatly Oat Cream:
Swedish Meatballs with Mustard Cream Sauce
Ingredients
Oat base (water, oats 9%), rapeseed oil, palm oil, emulsifier (E472e), stabiliser: xanthan, salt.
Availability
You can buy Oatly Oat Cream (as well as Oatly Milk and Oatly Chocolate Milk) in a select few supermarkets and nearly all health food shops. It is also available from a number of online stores. You can find it at the following locations:
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