10 best ways to use oat, almond, soy and other plant milks

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10 best ways to use oat, almond, soy and other plant milks

Plant milk curious? Us too. They can be surprisingly smooth and satisfying in your morning brew - and lots more, enough to turn you flexidairyan.

If you’re ready and open to a new frothy fling, plant milks like oat, almond and soy work great in cooking and can be substituted in all kinds of recipes, sweet and savoury.

Here are ten different ways you can try them. And as oat, almond and soy generate at least 68% fewer planet warming emissions than dairy milk you can feel good about more than just the taste, too.

These tips are part of something bigger. At Hubbub, we want to see a world where everyone makes choices that are good for the environment. Check out what we do and how your actions add up.

It all starts with a drink... you can use plant milks in all your usual hot drinks like coffees, teas and hot chocolate. You even get ‘barista’ oat milk that is extra creamy and froths up if you’re feeling fancy. Most coffee shops will serve barista blends, or you can find them in the supermarket if you’re a DIY frother.

Add a splash of plant milk to your morning smoothie. Coconut milk’s subtle sweetness makes it a perfect partner for tropical fruits, or try soy milk (and a handful of oats) with your protein powder.

Overnight oats, baked oats, or classic porridge, plant milks work well for them all! If you use oat milk, you’re just double oat-ing, with one and the same, so you really can’t go wrong!

Flip to plant milk at breakfast time. Try swapping them into your pancake batter and then finish off with your usual toppings of lemon and honey or a splodge of jam or peanut butter.

Cakes, biscuits, muffins, you name it. Plant milks can be subbed into most baking recipes. You can match the flavour to what your baking. Hazelnut choc chip cookies anyone?

Thirsty for more?

If you’re up for something totally new, dip your toe into these plant milk flavour pairings you can make at home. With 10 bold combinations, bet there’s at least one you’ve never tried before!

Plant milks work well in savoury recipes like pasta sauces. From mac and cheese to a bechamel white sauce, try oat or soy milk in these for a more neutral taste.

Coconut milk is a common ingredient in Thai and Sri Lankan curries. Add a splash of coconut milk for a creamy sauce and to balance the spice, try tinned coconut milk for a thicker and creamier consistency, or even coconut cream for extra richness.

Oat, soy, or coconut milk can help make your soup broths a little creamier. Match the flavour profile – for example oat in homely vegetable soups for added comfort, and soy or coconut if you’re going for spiced soup.

Whether they’re whipped or smashed, a splash of plant milk can go in your mashed potatoes to make it extra smooth and silky.

Scrambled eggs or even a quiche can have plant milk, plant-based spread or cream whisked in instead, no problem!

Whether the recipe mentions it or not, you can trust that plant milks can be easily substituted for dairy milk in most dishes, so feel free to experiment.

Soy and oat have a lighter taste and smell so might be best for dishes where you want a seamless replacement, but coconut and almond can add a wonderful subtle layer of flavour to compliment desserts and drinks!

Plant milk curious?

Try one of these 10 delicious flavour pairings to surprise yourself with a new hot drink. Almond cardamon coffee? Golden coconut milk anyone?

We do more than plant milk

Ever wondered what food you can freeze, or how to make your smartphone last longer? Check out our tips and tricks for saving money, and doing good for the environment.