Recently, my husband and I both had our wisdom teeth removed on the same day. (Sounds like a terrible idea, right? Yeah, it was.) But I was excited to eat ice cream for a week straight and spend my loopy recovery time with my better half.
Also, bye-bye wisdom tooth pain.
One problem, I'm a tad bit (very) lactose intolerant.
Here's the thing, I did it to myself. I accidentally stopped consuming dairy products for a couple months and my body's ability to produce lactase plummeted. I can still eat some dairy, but I have to limit myself. Don't lower your dairy intake if you don't intend to keep that intake low, kids.
Anyways, a wisdom tooth recovery diet of ice cream, milkshakes, sherbet, and pudding wasn't exactly on the table.
So in desperation for tasty food that wouldn't hurt my teeth or my tummy, I created this Oatmilk Pudding. It is very low in dairy and relatively low in sugar. If you're looking to make a completely dairy-free, plan ahead and substitute the white chocolate for cocoa butter. I wasn't able to find cocoa butter at the very last minute when I created this recipe. Don't be like me. Plan ahead. (*sigh*). Either way, this is a sweet treat with a little less guilt at 200 calories per serving.
Oat Milk Pudding
Makes 4-6 servings
Ingredients:
1/4-1/2 cup sugar
2 tbsp. cornstarch
400 mL oat milk
1 egg
1/2 tbsp. vanilla bean paste (or vanilla extract)
60 g. white chocolate (or cocoa butter for dairy-free)
What to Do:
Combine sugar and cornstarch in pot and whisk together.
Add oat milk and whisk until combined. Stir regularly over medium heat until mixture begins to boil.
Whisk egg in small bowl with 1/2 cup of the oat milk mixture. Slowly pour back into pot, stirring constantly. Cook and stir for two and a half additional minutes.
Turn off heat, and add white chocolate and vanilla. Stir until combined.
Serve immediately, or chill.
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