Our super simple DIY vegan bubble tea recipe using Knowrish Well Super Lattes! Continuing the of giving our Super Latte's a fun twist, today we take you through how to make a healthy, delicious bubble tea (or should they be bubble lattes?) at home.

For those who may not know what they are, Bubble tea or sometimes referred to as Boba tea, is a sweetened tea-based cold drink originating from Taiwan available in a bunch of flavours and toppings. There are two types of bases, brewed tea or milk tea. While we love both equally, today we'll be making the milky based variety as they team perfectly with the signature chewy tapioca pearls which are a bubble tea classic. 

Bubble tea became hugely popular in Australia in the early 2000s and you can virtually find one in any shopping centre or high street in city centres. The problem is, most bubble tea shops and chains don't carry plant based milks so whenever we get a craving we tend to have to bury them deep. For this homemade recipe though we used a coconut and almond milk mix for a 'creamy', thicker base however any plant based milk will work fine. Bubble teas are usually sweetened so we made a liquid sweetener to go with them but if you're happy to skip on the sugar then ignore this part of the recipe. 

SUPER LATTE BUBBLE TEA

VEGAN - GLUTEN FREE

SERVES: 3-4

MAKE TIME: 25 min

INGREDIENTS

TAPIOCA PEARLS

1 cup dried black tapioca pearls (quick cooking type)

6 cups water

SWEETENER

1 ½ cup rice malt syrup

1 tsp Vanilla bean extract

½ cup hot water

MILK BASE

1 tsp Knowrish Well Super Latte (works with any flavour)

3 tbsp. warm water

700 mL almond coconut milk

MAKE

Cooking Tapioca Pearls

1. Boil 6 cups water in a sauce pan. Bring to a boil
2. Put the black tapioca pearls in the boiling water. Stir gently until floating to the top of the water. This will cook for 3 minutes. The tapioca pearls goes larger when cooked
3. Turn off heat, remove pan and leave for 1 minute in pan then drain with running cold water to stop from cooking further. Put in container and store in fridge while preparing other ingredients.

Making the syrup

In a separate container prepare the syrup by adding hot water into the rice malt syrup and stirring it well. Add the vanilla bean extract and continue to stir until well blended. Set to cool then refrigerate while making the milk base.

Making the base

Combine 1 tsp Latte with 2 tbsp. warm water and mix well to completely dissolve powder. Add milk and mix to combine.

Putting it together

1. Scoop 2-3 tbsp. of black tapioca pearls in a tall glass
2. In a shaker, add desired amount of sweetener with milk base
3. Put 1-2 ice cube and quickly shake till cold
4. Pour this into the glass with tapioca pearls and add 1-2 more ice if desired. Repeat for each serve. 

Nachos, it's a recurring character in our never ending journey of making comfort food healthier. It's the kind of meal that never fails to hit the spot and requires about the same level of energy as what to pick to binge watch on Netflix. If you're big on bold, amazing flavour, then you'll be drawn to this plot twist. Thanks to our NEW Better Cheddar vegan cheese powder we've got a next level amazing, gooey Nacho Cheese Sauce recipe for you.

Nacho's just aren't the same naked, you need that cheese-sauce-come-knight-in-shining-armour to bring all the recipe elements together. Luckily you'll only need less than 10 ingredients for this seriously easy recipe and a blender handy. 

Most of ingredients are pantry staples so no fretting over the details! Aside from our Better Cheddar powder of course, because it's hard not to get a little fanatical about it. What helps turn the Better Cheddar sauce into a Mexican inspired cheese fiesta is the help of some classic Mexican spices: paprika, cumin, and turmeric. Pop those in a blender along with the wet ingredients and get ready to dress those nachos! 

We wanna see your nacho party! So if you make the recipe don't forget to tag us @knowrishwell #KnowrishWell so we don't get FOMO! xx Knowrish Well

NEXT LEVEL NACHO CHEESE SAUCE

VEGAN - GLUTEN FREE

MAKES: 2 serves

PREP + COOK TIME: 30 min

INGREDIENTS

½ cup cooked carrots chopped

3 tbsp Better Cheddar vegan cheese powder

1 ¼ tsp cumin powder

¾ tsp smoked paprika

½ tsp turmeric powder

½ tsp himalayan salt (or to taste)

1 cup soaked cashew nuts

1 cup almond milk

2 tbsp olive oil

MAKE

1. Add all ingredients to a blender and process until smooth and combined. Immediately dress nachos with Nacho Cheese sauce. Enjoy!

Comfort food in a mouth-watering healthier bite size rendition. Get in the kitchen and impress your friends, fam, room mates and yourself. Your taste buds will be leaping for joy with these vegan and gluten free friendly Mac ‘n’ Cheese bites!

Now you’re asking yourself, how on earth are we going to get that ultra cheesy flavour of good old regular Mac ‘n’ Cheese? Our secret is Knowrish Well’s tantalising new Better Cheddar powder. Full of wholesome, plant based ingredients and spices to help mimic the taste of cheddar, this powder is a game changer. Thanks to the Lucuma, Turmeric, and Nutritional Yeast in the Better Cheddar powder, along with the Hulled Hemp Seeds in the gluten free crumb, you’ll be enjoying super foods in delicious disguise. 

These bites are super perfect on their own or you pair them with a dipping sauce (something pesto-y would work magic) or even have them with a light, simply leafy green salad. We’re not going to pretend this is the easiest recipe we’ve ever made but your prep work will be seriously rewarded when it comes time to eating these savoury, cheesy, comforting mouthfuls.

This recipe also features a little bit of spice thanks to the inclusion of chilli which helps to elevate the flavour. If you’re not so fond or a little sensitive to spice, then you can easily omit this when making the mix.

If you give this recipe a try, we wanna know! Don't forget to tag us #KnowrishWell in your Instagram post so we can see your, er, balls. Happy noshing KW fam!

VEGAN GLUTEN FREE MAC 'N' CHEESE BITES

VEGAN - GLUTEN FREE

MAKES: Approx 30 bites

PREP + COOK TIME: 45 min

INGREDIENTS

2.5 tbsp Knowrish Well Better Cheddar Powder
180 g small shaped Gluten Free Pasta (we used macaroni)
2 tbsp Olive Oil
¾ Cup Cashews, soaked in water for at least 1 hour then drained
2 Cloves Garlic, finely chopped
Lemon Juice, 1 good squeeze
Fresh Parsley: 1 tsp finely chopped parsley stalks, ¼ cup chopped parsley leaves (loosely packed)
½ fresh long red chilli (seeds included), finely diced
Pepper & Salt to taste
75 g (1/2 cup) Gluten Free Breadcrumbs
55 g (1/4 cup + 2 tbsp) Hemp Seeds, hulled
1 Vegetable Stock Cube
¼ cup Almond Milk
0.5 L – 0.75 L Vegetable Oil for frying (you might need more depending on the size of the sauce pan)

MAKE

1. Cook the pasta al dente according to instructions on the packaging and add a vegetable stock cube in the cooking water. When cooked, drain the pasta but save the stock as we will use this for the next step. Once drained, rinse the pasta with cold water to prevent the pasta from over-cooking.
2. To prepare the cashew paste, add to a blender (or use stick blender) the drained cashews, ¾ cup pasta water and almond milk, and blend until very smooth paste/sauce forms.
3. In a medium saucepan, sauté garlic, parsley stalks and chilli on low heat in 2 tbsp of olive oil for about 5 minutes, ensuring the garlic does not brown.
4. Once fragrant, add 2 tbsp of gluten free flour, stirring continuously for about 3 minutes. Add the cashew mixture and 2.5 tbsp of Better Cheddar powder and stir until thick and combined. Lastly, add ¼ cup of parsley and lemon juice, salt & pepper to taste and stir to combine.
5. Add the pasta to the sauce and combine until all pasta is coated in the sauce. Refrigerate until mixture has cooled down.
6. Combine gluten free breadcrumbs, pepper & salt to taste (be generous with the salt!) on a deep plate.
7. Take the pasta mixture out of the fridge and use a tablespoon to scoop out the mixture bit by bit, then compress and roll the mixture between the palms of your hands to shape into balls. This will get messy! Then roll the balls through the crumb mixture and coat evenly. Place the balls on a piece of baking paper.
8. When you have no pasta mixture left, add vegetable oil to a frying pan, until it reaches about 2-3 cm high. Heat the oil on medium heat. First add one ball to the oil to test if it is hot enough; if it immediately starts sizzling then you know it’s hot enough! Gently add the pasta balls one by one into the oil to fry. Do this in batches as they need enough room to brown up evenly and to prevent the oil from cooling down too much. Fry for approximately 3-4 minutes, turning half-way, until golden brown all over. When they are done, place the Mac ‘n’ Cheese bites on a plate with paper towels to absorb any excess oil.
9. Enjoy these bits by themselves or serve with your favourite dipping sauce (we suggest pesto)! These are absolutely irresistible!