Autumn is coming! My absolute favourite season. When the Earth dons its most beautiful array of rich, gem like colours. The smells of wood smoke, damp leaves and crisp cool air. Big jumpers, thick socks, cozy blankets. Everything about this time of year has me cooing yes yes yes!
The pace of life slows by a few steps, just enough to have that extra pause to look around, feel it all and dig into gratitude. Fewer places is this enjoyment more readily felt than in my kitchen- cooking gets slow, flavours intensify, preparation is lengthened. Ultimately, this leads to far more savouring; lingering on every smell, taste, texture that wee bit more.
I thought it about time to share my go- to melty cheese recipe. Because there are few things more salivating than opening the oven to rich, golden, oozy cheese. This season, comfort is a melty cheese jumper. A hearty, oaty cheese jumper at that. But before i get into the recipe i want to share a little bit of a product review.
The lovely folk at Oatly very kindly asked me if i’d be interested in sampling their wares. I’ve used the single cream of theirs numerous times for my mommas morning coffees, and its a high compliment indeed that she actually likes the stuff. And although i usually make my own plant milk, its good to find a brand that i can happily use if/ when i fancy treating myself.
I think Oatly are a great company, committed to health and environmental responsible, i could go on but this page from their site sums it up wonderfully. Their Oat milk is clean and delicious tasting, it goes for a fair price and it lasts for 5 days without heaps of crazy chemicals. This is entirely my own opinion but i would happily recommend their products.
Now for the cheese. To be more accurate, its more like a cheese sauce, in that, you spoon/ lovingly pour the oozy goodness onto your chosen dish. Its incredibly versatile- i’ve used it for mac ‘n’ cheese, gratins, lasagne, nachos, burgers. It tastes cheesy (duh) and it browns wonderfully. Aside from is practicalities, it is a total breeze to make, low in fat and full of the amazing health properties of the magical Oat.
(You can make this thicker by omitting 20-40 mls milk)
- 240ml Oat Milk (i used Oatly)
- 50g Nutritional Yeast
- 2 tbsp Olive Oil
- 1 tsp Light Miso Paste
- 1/2 tsp Wholegrain Mustard
- 1/2 tsp Ground Peppercorns
- either 1 tsp Xanthan Gum or 2 tbsp Psyllium
- Add all ingredients to a blender and blitz for 30 secs- 1 min until thick.
- Keeps in the fridge for about 3-4 days