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Cheesy Buckwheat “Mash" Recipe


  • 3/4 cup fine buckwheat (I used Bob's Red Mill Creamy buckwheat cereal. If you have a thermomix or good blender, you could just grind buckinis to the same consistency)
  • 1/2 cup water
  • 1 1/4 cup milk of choice (full cream or almond milk are both great)
  • 1/2 tsp sea salt (a little more if you’re using nutritional yeast instead of cheese)
  • 1 pinch dried herbs of your choice I used provence blend from ovvio which I LOVE!
  • 2 cups loose (not packed down) grated 18 month gruyere / parmeggiano reggiano / gran padano or a combo of any of the three mixed – all raw cheeses with enzymes in tact for better digestion. OR DAIRY FREE: 3/4 cup nutritional yeast
  • 2 cm cubed, knob of butter


  • Put your milk, water, sea salt, herbs, butter and buckwheat in a saucepan. Bring to a simmer and then turn to medium low, stirring occasionally for 10-11 minutes. Once it’s nice and thick, add your cheese in and stir through until melted. If before the cheese addition it’s TOO thick, ie, really clumpy and lumpy, add another 1/4 cup milk. That’s it, you’re done. This will serve 2 adults and 2 kids as a side dish / ‘mash’ alternative.
  • If you want to have enough to make a couple of morphs of this basic recipe over the next couple of days or have a bigger family, just double the batch.
  • THERMOMIX NOTE: I’d cook this on speed 2 for 10 minutes, 90C temp, steamer cap off. Same instructions adding the cheese at the last minute just through the lid. Lid off, and because it’s stirring continuously, I’d watch for liquid level and add another 1/4 cup of milk if looking too thick / gluggy at the 6-7 minute mark.
  • DAIRY FREE NOTE: Use a nut or rice milk and try adding a couple of tablespoons of nutritional yeast, a wonderfully nutritious amino acid and B vitamin packed supplement, that gives a great cheesy flavour to things to boot.