Oat Haus oat based spread

[JeanneCake]

I just got a copy of Pierre Herme's Vegan pastry book and more than a few of the recipes use almond butter.... and since two of my biggest accounts are nut-free facilities I need a substitute for almond butter.  I stumbled on this company called Oat Haus and they manufacture an oat-based "butter" and I am wondering how it is.  I tried a vegan substitute for Nutella a few months back and it was terrible ; after the holiday I'll look around for this (the website lists Target among the retailers who carry it).

 

So have you tried it? What do you think?

[pastrygirl]

Haven't tried Oat Haus, but can you use sunflower seed butter or tahini for those accounts?

 

I'm curious about allergen-free coconut oil - how do they do that?

[JeanneCake]

I was thinking sunflower seed butter; I just haven't had sunflower seeds in so long I can't remember if they're tasteless or have a flavor at all!  I know almond butter is almond-y and I'm sure Herme is using that to the recipe's advantage; I find myself wishing that the next generation of vegan recipes will acknowledge a nutfree possibility

[pastrygirl]

34 minutes ago, JeanneCake said:

I can't remember if they're tasteless or have a flavor at all!

 

Vaguely nutty?

 

How is PH using the almond butter?

[JeanneCake]

one of the recipes is a Pear and Caramel Moffa - it's a cake, with caramelized pears for garnish.  For almond and caramel whipped ganache:  soy milk, invert sugar, caramel from cooking pears in it (the pear is used as garnish), white almond butter, cocoa butter, margarine, oat milk.  He also has a flan mix  (that I'm thinking to use to fill a vegan tart shell that I can get from AUI) and it has light brown sugar, potato starch, agar, (you mix all that together) then add oat milk, soy milk and bring it to a boil then add the, almond butter and deodorized coconut oil then blitz it to smooth out then you fill tart shells and bake for 5 minutes.