My favorite oatmeal bread recipe comes from King Arthur Flour. I’ve made it regularly over the years. Sometimes, I make it plain for sandwiches or buns. Sometimes, I add cranberries, walnuts or pecans, and cinnamon for a sweeter breakfast bread. However, it uses dairy (milk and butter) and I needed to find a vegan substitute.
I tried using soy milk, but the bread did not rise as well. It was still good, but more dense. I then tried almond milk, but had the same results. Before we had gone completely vegan, I resorted to using powdered milk and Earth Balance in place of the butter.
Then I decided to try cashew milk. I’m not sure what the difference was, but the bread turned out perfectly. You can make cashew milk at home using raw cashews and a high speed blender. It has a eerily similar look and viscosity to whole cow’s milk without the hormones or gamey taste.
I went to a potluck/Dr. Who themed party last weekend and brought two loaves of this bread. I’m the weird vegan who brought homemade oatmeal bread, homemade peanut and almond butters, and some fancy jams. Oddly enough, the nut butter/jelly sandwiches were a big hit with everyone. One person even told me it was the best bread she has ever had, ever. That’s pretty nice to hear.