After switching to oat milk I recently tried to use it in a box-dinner that I previously used dairy milk in. I noticed that it didn't thicken into a sauce nearly as well.
This kind of makes sense intuitively; oat milk doesn't curdle the same way, it lasts longer, it's just not going to respond in the way dairy milk would. That said, is there something I can do to help it along like adding flour or cornstarch? I'd rather just have one type of milk for drinking and cooking if possible.