Western Living Magazine
The Home Tour: A 1,400-Square-Foot Townhouse With Scandi-Cool Style
Home Tour: Inside This Mountain-Modern Home
A Seven-Bedroom Pied-a-Terre Designed to Bring Family Together
Recipe: Green Papaya Salad from Chef Angus An
Recipe: Scallop Ceviche from Maenam’s Chef Angus An
3 Classy Australian White Wines to Toast Olivia Newton-John With
The Best Beginner Hikes In and Around Whistler
Getaway Guide: How to Spend One Perfect Day on Galiano Island
Where to Eat, Stay and Play in Canmore
‘West Coast North’ is a Love Letter to Western Canadian Architecture and Interiors
Design Obsession: This Roll-Up Drying Rack Is Maybe My Favourite Thing in the Kitchen
10 of the Hottest Homewares for Summer 2022
Announcing the 2022 Designers of the Year Finalists
You’re Invited to the Design Party of the Year!
DotY 2022: Our Judges for the Maker Category Can’t Wait to See What You’ve Got
The celebrated Vancouver chef gets dairy specific.
I suppose deep down I knew that you could probably make oat milk at home, but I assumed it was a multi-step, multi-day pain, and that buying it at the store was infinitely easier. Well, firstlythings have changed. Secondlyit turns out it’s not that hard.
We reached out the Chef Jefferson Alvarez (a private chef, but also of the beloved Cacao, amongst others) who was offering up his ultra simple recipe on Instagram. It turns out it’s beyond easy.
1 cup large flake oatmeal2 cups water
Mix together and let sit at room temperature overnight. In the morning, add the mix to a blender (a Vitamix or a Breville Boss are a plus here) and blend at high speed, being careful not to let it heat up. Add 2 more cups of cold water and continue blending.
When smooth, pass mixture through a fine strainer twice (this helps keep a smooth texture).
Keep it refrigerated.
That’s it. To see Jefferson himself do it click here and follow his Instagram video.