AFC Homemade OatMilk Basic White Sauce
For those who don’t have access to plant milks, this will do in a pinch. Either use as beverage (adding flavors if you like) or as a plant milk base for sauces and gravies!
Next time around, why not turn it into a Moscato Wine and Aged American Cheese Sauce?
Makes 2-1/4 cups OatMilk to drink or as base for a white sauce
OatMilk:
4 c. water
1/4 t. salt
1 c. rolled oats
In medium saucepan combine water and salt. Bring to boil. Remove from heat.
Place rolled oats in large bowl.
Pour water over oats. Stir and let set about 30 minutes, or till oats are soft.
Strain through porous cloth into clean bowl.
Save oats to eat as cereal.
When cool, pour OatMilk into jar with lid and refrigerate till cold.
If drinking the OatMilk, shake before drinking, since it separates somewhat.
OatMilk Sauce:
2 T. margarine
2 c. Homemade OatMilk
1 t. salt
3 T. cornstarch dissolved in 1/3 c. water (= liquid cornstarch)
1/2 t. onion powder
1 t. garlic powder
1/2 t. dry mustard
fresh grind black pepper to taste
In medium saucepan, over medium heat, melt margarine.
Add Homemade OatMilk and salt.
Bring to boil, then pour in liquid cornstarch, whisking continuosly till thickened – about 1 minute.
Add remaining ingredients, whisking after each addition till completely dissolved.
Lower heat and simmer 10 minutes. Remove from heat.
Use in recipes calling for white sauce, or cool to room temperature and pack in covered container and refrigerate till ready to use.
MOSCATO WINE AND AGED AMERICAN CHEESE SAUCE Makes 2 cups
Make the recipe for OatMilk White Sauce.
Add 7 oz. pkg. Parmela Aged American Style Nut Cheese, broken into pieces.
Add 1/2 c. Moscato white wine or a drier white wine.
Add tiny sprinkle red cayenne pepper.
Stir till melted and smooth.
Serve over whatever you want: veggies, plant meats, toast topped with asparagus, baked or pan-fried tofu. Toss with elbow macaroni, cooked peas and red roasted peppers and on and on.
ANIMAL-FREE SOUS-CHEF™ 