Cooking

Macaroni Cheese

Ingredients

• 60g flora plant butter
• 60g tapioca starch
• 600g oatly whole
• ½ tsp white pepper
• 1½ tsp garlic powder
• 1½ tbsp vegetable bouillon
• 15g nutritional yeast
• 100g cheddar
• 100g mozzarella
• 150g pasta

Instructions

Okay so tapioca starch is key here for the roux, don't settle for flour. This isn't just a gluten free alternative, it is better than flour for the sauce. Some plant butters work better than others for the roux, some don't work at all.

1. Melt the butter in a sauce pan over a low heat, add all the starch and mix until combined. Over the next few minutes, the mixture will soften and eventually start bubbling and turn white. Make sure to cook this for a few minutes until it is all white and bubbly.
2. Take fully off the heat and add about 100g of the milk. Mix until fully combined, it will start to thicken. Keep adding about 100g at a time and mixing until smooth to keep change in viscosity low.
3. Put on a medium heat and stir continuosly, at around 75-80°C the sauce will quite suddenly thicken. Take off the heat and add the white pepper, garlic powder, bouillon, yeast and half of the cheddar cheese. Heat on low and stir until the cheese has melted and everything is glossy smooth.
4. So I assume you can make pasta so boil the pasta and drain it while doing the above. Add the pasta to the sauce and combine. Pour the mixture into an oven dish, add as much grated cheddar and mozzarella on top as you like, and cook in the oven until ready. I use an airfryer at 180°C for 15 minutes.

Hummus

You are going to have to wait for my hummus recipe. I got obsessive about it, and never really liked my own. I liked anyone elses though. Hummus is my favourite food so I may just be too picky.