Cheese Sauce with No Cheese

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 76.1
  • Total Fat: 3.9 g
  • Cholesterol: 4.0 mg
  • Sodium: 259.8 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.3 g

View full nutritional breakdown of Cheese Sauce with No Cheese calories by ingredient


Introduction

This cheesy sauce uses a sourdough starter to get it's tang and gooey texture. It can be used for a variety of cheesy based entrees or snacks. This cheesy sauce uses a sourdough starter to get it's tang and gooey texture. It can be used for a variety of cheesy based entrees or snacks.
Number of Servings: 6

Ingredients

    0.25 cup Half and Half Cream
    0.50 tsp Garlic powder
    0.50 tsp Onion powder
    1 dash Pepper, black
    0.50 tbsp Better than Boullion Vegetable Base
    3 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp)
    0.25 cup Sourdough Starter
    0.50 tsp San Francisco Bay Sea Salt
    0.10 oz Red Food Coloring
    1.75 cup Water bottle w/ filtered water
    0.17 tbsp Organic Tumeric Powder - Feel Good Organics
    5 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula

Tips

-Use this "cheesy" sauce to make Macaroni and Cheese, cheese dip, cheesy vegetables, tacos or nachos, etc.

- I created a Sourdough Starter using a recipe from the King Arthur flour website.

-For a gluten-free version, make a gluten-free Sourdough Starter, which can also be found at the King Arthur flour website. I have not tried a gluten-free Sourdough Starter, but plan to in the future. If you are someone who does try this with a gluten-free sourdough starter, please let me know how it turns out.

-If you want a vegan version, you could substitute the half and half for some other kind of liquid or just the vegetable broth. I use half and half to make the mixture creamier, but think it would be just as good without it. Not using half and half would help cut both calories, fat, and cholesterol.


Directions

In a saucepan, add water, EVOO, and vegetable base. Using medium-high heat, cook and whisk stir until base is dissolved and liquid is slightly hot. Whisk stir in nutritional yeast and spices. Bring to a boil and whisk stir in the sourdough starter. Continue whisk stirring until the mixture is thickened and appears creamy. Remove temporarily from the heat. Add a Tablespoon of the sauce to the half and half and whisk stir to blend. Then, add this to the main sauce and whisk stir until incorporated and smooth. Put back on the heat at a low temperature and continue to heat until desired temperature and thickness. Add the red food coloring to the sauce and stir until mixture turns an orange color.

Stir in as much sauce as desired to cooked macaroni. Add additional salt and pepper to taste.



Serving Size: 6 servings