Cheese Sauce Trial: Dairy-free, Gluten-free, Nut-free
I don’t know why its taken me so long to attempt an allergy-free cheese sauce. I think I was daunted by the fact that I don’t particularly want to eat it myself. Also, until recently, whenever we’ve resorted to boxed macaroni and cheese for us, he’s been happy with whatever else we gave him. But now that he wants to eat noodles with us, I figured it was time I made his own. And instead of following a new recipe, I used the coconut ginger sauce I created as my base.
Cook pasta according to package directions. That 4 oz trial package pictured was the perfect amount to go with this recipe.
In a small saucepan, combine coconut milk, cornstarch, and salt. Whisk until smooth.
Heat over medium heat until boiling, stirring regularly. Cook for an additional two minutes, until thickened. Remove from heat and stir in cheese. You’ll need to whisk vigorously to incorporate it.
Serve with cooked pasta.
Dairy-free, Gluten-free, Nut-free
- 1 cup coconut milk
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 2/3 cup Daiya cheddar cheese
In a small saucepan, combine milk, cornstarch, and salt. Heat over medium heat until boiling, stirring regularly. Cook for an additional 2 minutes, until thickened. Remove from heat, and add cheese. Whisk vigorously to incorporate.
Makes 1-2 servings (enough to go with 4 ounces of pasta)
This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).
What I Thought
I didn’t have more than a taste of this sauce, and to me, it tasted really fake. Joseph, however, loved it as you can see. He kept shoveling it into his mouth. Looks like I’m definitely going to be remaking this recipe lots of times.