However, if you are fine with regular milk products you can just switch oat cream for regular cream. (greenkitchenstories.com)
200 g fresh and cleaned asparagus 300 ml filtered water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole sea salt, just enough to taste ground nutmeg, to taste freshly ground white pepper, to taste 4 tablespoons cornstarch, dissolved in about 70 ml cold, filtered water 20 g dried porcini mushrooms, soaked in filtered water for 30 minutes then drained and chopped (cottoecrudo.com)
I'd be so happy to have your expertise in nutrition and well... taste too No rush though I have your yoghurt recipe and I am going to experiment with the machine to make oat yoghurt but with a green tea (matcha) flavour as I already make green tea ice cream (with Oatly oat cream) for my kids... I can foresee some disasters but it will be fun to find the right consistency! (deliciouslyella.com)