You can substitute cheddar cheese with other cheeses such as Gouda, or Swiss cheese. To spice up the basic sauce, add salsa, hot sauce, beer, or wine for a little extra flavor.
Allow the mixture to cook for several minutes, until it just begins to change color slightly. Be careful not to burn the mixture, as it will make your cheese sauce taste burnt.
Try to avoid lumps in the mixture. Pouring the milk slowly and stirring constantly will help you avoid lumps.
Use caution when adding salt. Too much salt is difficult to remove, and many cheeses have a high salt content already. The sauce may also have salt in it already if you used salted butter.
Don’t reheat leftover sauce over high heat, or reboil it. This will cause it to become stringy or separate. Reheat any leftover sauce on low heat, stirring it constantly until it is ready to serve.
Look in speciality food stores and online for sodium citrate. It looks like salt and tastes salty and slightly sour. You will only need a very small amount of sodium citrate in the sauce for it to do it’s job, so it is not upping the sodium level of your cheese sauce. If you can’t find sodium citrate, you can use 2 teaspoons of citric acid (or sour salt) and 2. 5 teaspoons of baking sodium as a substitute. Citric acid, or sour salt, can be found in the kosher section of most grocery stores. You should also use high-quality cheese for your fancy cheese sauce, such as Pepper Jack, Gouda, or Gruyère. These cheeses will likely come in blocks. Use a grater to make 1 cup of your chosen fancy cheese.
The sauce should maintain its creamy texture, even as it begins to cool. This sauce can be stored for up to a week in the refrigerator. [12] X Research source
You will need access to a high powered blender, food processor, or Vitamix to create a creamy texture for this sauce. Nutritional yeast can be found in health food stores in the form of flakes or powder. It has a strong, savory flavor that is nutty and tangy. The deactivated yeast is a popular vegan substitute for cheese in recipes. [14] X Research source If you are allergic to soy sauce, you can substitute it for vegan worcestershire sauce, sold at most health food and speciality food stores. It will give the sauce a similar flavor, but you will need to add more salt to make up for the saltiness that soy sauce provides.
Season the slices with a dash of salt and pepper. Bake the zucchini for 15 minutes until they appear tender and soft to the touch. Peeling the zucchini will prevent the sauce from coming out a strange green-yellow color.
You can also cook the potatoes fast in the microwave for about 5 minutes, covered, until they are very soft to the touch. Do not boil the potatoes, as they will get water-logged and make your cheese sauce runny.
Add the 1 cup of mashed potatoes to your high speed blender, food processor, or Vitamix.
Pour in ¾ cup of water and add more if needed, stopping at 1 cup.
The sauce will seem very thick at first, but it will start to turn very smooth from all the water in the zucchini. Keep blending until the sauce gets thick and creamy. If the sauce still seems too thick after several minutes of blending, add a very small amount of water to just blend it. If the sauce seems a bit too thin, you can add 1–2 tablespoons (14. 8–29. 6 ml) of mashed potatoes to thicken it up.
Drizzle the sauce over macaroni, a baked potato, or roasted vegetables for a delicious vegan meal.
