However, as if things couldn't get any better on the brassica cheese dish front, along came Rebel Kitchen Mylk. We were a fan of their Matcha Green Tea and Chai coconut drinks already but hadn't reckoned on the impact of their big cartons of Mylk alternatives, which we stumbled upon in a supermarket recently. These are available in skimmed, semi-skimmed and whole versions. Wanting to have the 'full' experience, I plumped for the whole one. The ingredients for all of these options are spring water, coconut cream, Himalayan salt, brown rice, cashew, and nutritional yeast, with the only difference being the ratio of coconut cream.
I've made the cheese sauce for cauliflower cheese, macaroni cheese or lasagna/cannelloni from many plant milks in the past. The Rebel Whole Mylk just happened to be the one in the fridge when I made the sauce for the lovely romanesco we received in our veg box this week. As I was cooking the sauce it seemed creamier and glossier than usual and I snuck a taste. This instantly led to me demanding that Phil too have a taster to confirm the fact that this indeed was going to be a corker of a cheese sauce! I often add in a little grated cheese to the sauce to 'cheese it up' even more but the flavour of this was so lovely, it really didn't need it. Once cooked with the romanesco, it delighted further and we could have eaten just a plate of this on its own!
I like the philosophy of Rebel Kitchen. Their products are made without additives, preservatives or refined sugar and are always organic as well as responsibly sourced and produced. It is always a good sign when the list of ingredients is small and recognisable. Rebel Kitchen philosophy reaches beyond just the the manufacture of their products. They chose to become a Certified B Corp which measures the highest standards of social and environmental performance, accountability and transparency. They are also part of 1% For The Planet, a global network of businesses, nonprofits, and individuals working together for a healthy planet, and donate at least 1% of their sales towards this worthy initiative.
Rebel Kitchen's range at the moment includes coconut milks, yoghurts, and raw coconut waters but I have a feeling that it won't be long before we see more wonderful products from this great company. We found their Mylk in the fridge section of a Waitrose but it doesn't have to be kept in the fridge until it is open, so you may find it amongst the main plant milk aisle too.
Rebel Mylk Brassica Cheese
This is a basic guide to how I make this because I never measure any of the ingredients! If you have ever made a roux sauce, that is the basis of it. Just go with the flow and it'll be fine!
Heat up the oil of your choice (rapeseed is nuttier, olive suits lasagna) in a saucepan. I normally cover the bottom of the pan with the oil. When it is moving fluidly around the bottom of the pan sprinkle in some plain flour and mix swiftly into the oil with a wooden spoon. This should form into a soft ball so if it doesn't add in some more flour. Cook this soft ball, stirring frequently, for a couple of minutes.
Add in a generous sprinkle of nutritional yeast (the more you put in the cheesier it will be) and mix briefly to incorporate into the ball. Now add in a small pour of mylk and instantly incorporate this into the soft ball. This will disintegrate the ball before it cooks and firms up the mixture again. Keep adding in small pours of milk, stirring vigorously and frequently until the mixture turns into a thick sauce.
Add a splash of balsamic vinegar at this point and stir in. If you wanted to add in some grated cheese, do so at this point and allow to melt in to the sauce.
Let the sauce bubble away, checking it is not burning on the bottom, for a few minutes. It will thicken as it cooks so you may wish to add some more mylk to thin it out if it is too thick.
Floret up your brassica (slightly steamed first if you prefer it mushier in the end dish) and put in to a baking dish. Pour over the sauce and mix in. Add some grated cheese on top if you wish before baking until slightly browned on top.
Enjoy!
I've made the cheese sauce for cauliflower cheese, macaroni cheese or lasagna/cannelloni from many plant milks in the past. The Rebel Whole Mylk just happened to be the one in the fridge when I made the sauce for the lovely romanesco we received in our veg box this week. As I was cooking the sauce it seemed creamier and glossier than usual and I snuck a taste. This instantly led to me demanding that Phil too have a taster to confirm the fact that this indeed was going to be a corker of a cheese sauce! I often add in a little grated cheese to the sauce to 'cheese it up' even more but the flavour of this was so lovely, it really didn't need it. Once cooked with the romanesco, it delighted further and we could have eaten just a plate of this on its own!
I like the philosophy of Rebel Kitchen. Their products are made without additives, preservatives or refined sugar and are always organic as well as responsibly sourced and produced. It is always a good sign when the list of ingredients is small and recognisable. Rebel Kitchen philosophy reaches beyond just the the manufacture of their products. They chose to become a Certified B Corp which measures the highest standards of social and environmental performance, accountability and transparency. They are also part of 1% For The Planet, a global network of businesses, nonprofits, and individuals working together for a healthy planet, and donate at least 1% of their sales towards this worthy initiative.
Rebel Kitchen's range at the moment includes coconut milks, yoghurts, and raw coconut waters but I have a feeling that it won't be long before we see more wonderful products from this great company. We found their Mylk in the fridge section of a Waitrose but it doesn't have to be kept in the fridge until it is open, so you may find it amongst the main plant milk aisle too.
Rebel Mylk Brassica Cheese
This is a basic guide to how I make this because I never measure any of the ingredients! If you have ever made a roux sauce, that is the basis of it. Just go with the flow and it'll be fine!
Heat up the oil of your choice (rapeseed is nuttier, olive suits lasagna) in a saucepan. I normally cover the bottom of the pan with the oil. When it is moving fluidly around the bottom of the pan sprinkle in some plain flour and mix swiftly into the oil with a wooden spoon. This should form into a soft ball so if it doesn't add in some more flour. Cook this soft ball, stirring frequently, for a couple of minutes.
Add in a generous sprinkle of nutritional yeast (the more you put in the cheesier it will be) and mix briefly to incorporate into the ball. Now add in a small pour of mylk and instantly incorporate this into the soft ball. This will disintegrate the ball before it cooks and firms up the mixture again. Keep adding in small pours of milk, stirring vigorously and frequently until the mixture turns into a thick sauce.
Add a splash of balsamic vinegar at this point and stir in. If you wanted to add in some grated cheese, do so at this point and allow to melt in to the sauce.
Let the sauce bubble away, checking it is not burning on the bottom, for a few minutes. It will thicken as it cooks so you may wish to add some more mylk to thin it out if it is too thick.
Floret up your brassica (slightly steamed first if you prefer it mushier in the end dish) and put in to a baking dish. Pour over the sauce and mix in. Add some grated cheese on top if you wish before baking until slightly browned on top.
Enjoy!
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