We've teamed up with Planet Oat to share the many delicious ways you can enjoy their Oatmilk at home—from swapping it for dairy milk in fluffy cake batters to whisking it into a roux for creamy, cheesy pastas.
Because of my partner Trevor’s allergy to milk, and my attachment to what dairy brings to the table (puffed cakes, tender breads, silky sauces), we kind of ask a lot of our non-dairy substitutes. They must be creamy, full-bodied, reluctant to break, and relatively neutral-tasting so they can be splashed into anything—a sauce here, a braise there.
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