(Not) Cheese Sauce (gluten-free, vegan)

Vegan gluten-free low-carb, low calorie, "cheese" sauce

Vegan gluten-free cheese sauce

I realised it was a long time since I have had cheese sauce which means I also missed out on comfort food staples like cauliflower cheese and macaroni cheese.  So I developed this from various recipes people have shared with me and now cheese sauce is no problem.

More nutritious, healthier

Vegan gluten-free low-carb, low calorie, “cheese” sauce

I don’t just want to make a vegan, gluten-free alternative but it has to be nutritionally beneficial and healthy. I am really pleased with this. It looks yummy and tastes fab and it’s almost disconcertingly cheesy in texture and taste but lighter.

As well as yummy there are lots more good reasons to enjoy cheese sauce:

Vegan gluten-free low-carb, low calorie,   "cheese" sauce
Vegan gluten-free low-carb, low calorie, “cheese” sauce

It’s super easy to make and you don’t even need to grate cheese! but if you do want to use cheese it will still taste great.

 

(Not) Cheese Sauce (gluten-free, vegan)
Servings:Half a pintPrep Time:5minutesCook Time:10minutes
(Not) Cheese Sauce (gluten-free, vegan)
Servings:Half a pintPrep Time:5minutesCook Time:10minutes

Ingredients

  • 65 g Linseed Porridge or Gluten-free linseed porridge
  • 20 g Nutritional yeast or 60g grated hard strong cheese
  • 2 Tbs Cornflour
  • 1 Shallot finely sliced pr half a small onion
  • 15 ml Lemon Juice
  • 1/2 roasted, skinned sweet red pepper or 1/2 tsp ground paprika
  • A pinch smoked paprika optional
  • 250 ml Water
  • 1/2-1 Tsp Salt
  • black pepper to taste
  • Light dusting Cayenne pepper optional
  • 1 TSP olive oil
Servings: Half a pint
Units:

Ingredients

  • 65 g Linseed Porridge or Gluten-free linseed porridge
  • 20 g Nutritional yeast or 60g grated hard strong cheese
  • 2 Tbs Cornflour
  • 1 Shallot finely sliced pr half a small onion
  • 15 ml Lemon Juice
  • 1/2 roasted, skinned sweet red pepper or 1/2 tsp ground paprika
  • A pinch smoked paprika optional
  • 250 ml Water
  • 1/2-1 Tsp Salt
  • black pepper to taste
  • Light dusting Cayenne pepper optional
  • 1 TSP olive oil
Servings: Half a pint
Units:

Instructions

  1. Gently cook shallot/onion in olive oil until a little darker than straw coloured.
  2. Remove from heat and add all the other ingredients except the linseed oil and ground linseed.
  3. Stir thoroughly and bring to boil, stirring all the time until thick.
  4. Then remove from heat and add ground linseed and linseed oil and blend in goblet blender or using handheld stick blender.
  5. Adjust seasoning and use in any dish requiring cheese sauce or just pour over pasta, baked potatoes or veg.

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