Dairy Free Cheddar Cheese Sauce
An easy, versatile and delicious dairy free cheddar cheese sauce.
Equipment
- blender
- whisk
- small sauce pan
Ingredients
- 1 cup water
- 1 cup unsweetened almond/cashew milk (works best if it contains pea protein)
- 2 tbsp cornstarch
- 2 tbsp flour
- 1/2 tsp salt (I prefer sea salt)
- 1 clove garlic (for a spicier taste, add 2 cloves)
- 1 cup canned, sliced carrots (drained)
- 1 1/2 tbsp lemon juice
- 1 tsp regular mustard (optional)
Instructions
- Add all the ingredients to a blender.
- Blend well for about 2 minutes.
- Pour mixture into a saucepan on medium-high heat.
- Cook for approximately 10 minutes depending on your desired thickness.
- At first the mixture will have a lot of air bubbles from blending but these will start to disappear as the mixture thickens.
- As the sauce begins to thicken, start whisking. You may want to turn down the heat to medium.
- Continue whisking and then remove sauce when it reaches your desired thickness.
Video
Notes
If you accidentally get the mixture too thick, just add a dash of the dairy free milk and whisk it in. This sauce is very forgiving so no worries!
*This recipe can easily be gluten free by omitting the 2 tablespoons of flour and increasing the cornstarch to 3 Tablespoons. Another option is to substitute 1 tablespoon of arrowroot powder for the regular flour.