1 Cup Amaranth or Quinoa
100g Macadamia Nuts or Brazil Nuts
120g Ground Almonds
1 Tin Coconut Milk
1/4 Cup Water or Homemade Vegetable Stock
Pinch of Himalayan Pink Salt
1 Organic Stock Cube or 2 Tablespoons Nutritional Yeast
2 Bay Leaves
1 Onion or 2 Tablespoons Onion Seeds
1 Teaspoon Nutmeg
Sprig or Fresh Thyme
1/2 Teaspoon Fresh Lemon Juice
1 Clove Garlic
Olive oil, Ghee or Coconut Oil
1-2 Slices of Gluten Free Bread, or 1-2 Gluten Free Bread Rolls (or more almonds)
Start by making the creamy sauce. Blend the macadamia nuts with 50ml of cold water. Blend on the highest speed for 2 minutes, until smooth. Pour the creamy mixture into a medium saucepan and add the bay leaves, onion (chopped roughly) or onion seeds, fresh herbs, peppercorns, cloves and garlic. Simmer on a medium heat for 15-20 minutes, to infuse the milk.
Meanwhile, make the amaranth/quinoa base. In a large separate saucepan, add 2 1/2 cups of water to whichever you decide to use. I used amaranth as it binds to become a lot thicker than quinoa, but both will work. Bring to the boil and then reduce the heat and simmer for 25-35 minutes. Keep an eye on it, as amaranth and quinoa have the tendency to suddenly absorb all of the liquid, so you may need to keep topping it up.
Once all of the liquid has been absorbed and once the amaranth/quinoa has become completely soft (amaranth will take a little longer than quinoa), remove from the heat. Pour the mixture into a food processor or blender and blend for 20-30 seconds until smooth. Return to the saucepan and add the coconut milk, salt, lemon juice, 1/4 cup water or stock, and the stock cube or nutritional yeast. Simmer on a low heat.
Strain the macadamia nut milk mixture into a large jug, getting rid of the peppercorns, bay leaves, onion, garlic and the rest of the herbs. Pour the strained milk into the saucepan with the blended amaranth/quinoa and increase the heat slightly. Stir in the ground almonds and simmer for 10-15 minutes until the mixture begins to thicken. At this point, you can add the slices or gluten free bread or bread rolls, torn into small pieces. I made mine using only ground almonds which worked well, but for a thicker, lumpier end result, you might want to use some gluten free bread.
Once the mixture has thickened, pour into a bowl or jug to serve.