CAROLINE SCHIFF COOKS WITH OATLY
And you can do the same. We have her recipes and everything.
Cooking with Oatly during the holiday season can be quite a festive and delightful time. But maybe you don’t know just how festive and delightful it can be. So, we asked New York City pastry chef - and all-around fun human being - Caroline Schiff to invent some tasty recipes using Oatly. We even shot a video of her creating the dishes in her cute Brooklyn apartment. Then she emailed us the recipes to put on our website. And now you can make them yourself. Please enjoy!
Oatly Cream Cheese Apple Fritters
Makes about 2 dozen fritters
These fritters are the perfect holiday dessert. Crispy on the outside, creamy on the inside - with pops of fresh apple mingling with oh-so-smooth Oatly cream cheese.
8 oz. Oatly cream cheese, room temperature
1⁄2 cup applesauce
2 tbsp. sugar
1 cup all-purpose flour
1⁄2 tsp. salt
2 tsp. baking powder
1 medium apple, diced small
Canola oil for frying
Powdered sugar for dusting
In a heavy frying pan, heat 1″ oil over medium heat.
In a mixing bowl, mix together the Oatly cream cheese, applesauce, and sugar until combined. A few lumps of cream cheese remaining is fine.
Add the flour, salt, and baking powder, and gently fold together until just combined. Add the diced apple and gently fold through.
When the oil is hot but not smoking, carefully drop 2-oz. spoonfuls of the batter into the oil, frying about 6 fritters at a time. After 2 minutes, flip the fritters and fry the other side. They should be crispy and a deep golden brown. Use a slotted spoon to remove the fritters from the oil, and place them onto a resting rack set over a baking sheet. Repeat with the remaining batter.
When the fritters are slightly cooled - but still warm - dust with powdered sugar, transfer to a serving platter, and enjoy.
Oatly No-Bake Pumpkin Cheesecake
Makes one 8″ cheesecake
The easiest, creamiest, vegan no-bake cheesecake you’ll ever meet! Luxurious Oatly cream cheese mingles with pumpkin and warm spices for an exceptionally decadent slice. You can even make this beauty the day before you want to serve it, with smashing results.
1 packet (sleeve) graham crackers, finely ground
4 tbsp. coconut oil, gently warmed
16 oz. Oatly cream cheese, room temperature
1 cup powdered sugar
1/3 cup pumpkin puree
1 tbsp. pumpkin pie spice
1/2 tsp. salt
Set up an 8″ springform pan.
In the food processor, grind the graham crackers until as fine as possible. Add the oil and pulse to combine. Transfer the mixture to the springform pan and firmly press into an even layer, bringing the mixture about 1″ up the sides of the pan. Transfer to the fridge to chill while you make the filling.
In a mixer with a paddle attachment, or using hand beaters, mix the Oatly cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and salt until smooth and uniform.
Pour into the prepared crust and smooth into an even layer. Transfer to the fridge and chill for 3 hours or overnight.
When ready to serve, remove the ring of the springform pan. Slice and enjoy.
Makes 6 parfaits (8 oz. each)
Oatly cream cheese is the magic that pulls these dairy-free parfaits together as a truly unique holiday breakfast or dessert. You can easily use store-bought granola for an effortless, elegant treat.
For homemade granola:
2 cups rolled oats
3/4 cup dark maple syrup
1 cup walnuts, chopped
2 tbsp. olive oil
1/2 tsp. salt
For the parfait:
3 cups fresh or frozen cranberries
3/4 cup sugar
Juice of 1 orange
16 oz. Oatly cream cheese
1/4 cup powdered sugar
2 to 4 tbsp. Oatly full-fat
Heat the oven to 325 degrees Fahrenheit with a rack in the middle. Line a baking sheet with parchment paper.
In a mixing bowl, combine the oats, maple syrup, walnuts, olive oil, and salt. Mix to combine and then spread into an even layer on the baking sheet. Transfer to the oven and bake until crisp - about 30 minutes - stirring it about halfway through.
While the granola bakes, make the cranberry compote. Combine the cranberries, sugar, and orange juice in a small pot. Bring to a boil, then lower to a simmer. Simmer for 15 minutes, until thick and jammy. Remove from the heat and allow to cool.
In a mixing bowl, combine the Oatly cream cheese with the powdered sugar. Beat together until smooth. Add the Oatly full-fat 1 tbsp. at a time, mixing to combine, until the mixture is the consistency of soft whipped cream.
Once the granola and cranberries have cooled to room temperature, assemble the parfaits. Start with a spoonful of the Oatly mixture in an 8 oz. clear glass. Next add granola and then the compote. Top it off with a dollop of the Oatly mixture. Repeat with three more glasses, or until you’ve used all the ingredients. Enjoy right away.
The granola and cranberry compote can be made up to 5 days ahead of time. Store the granola in an airtight container at room temperature, and store the compote covered in the fridge.